Have found some historical threads with nothing that seemed confident. Thought this would be a good time to crowdsource because I know I will miss it (but look forward to supporting local, independent Lebanese and middle eastern restaurants).

I NEED THIS SAYCE ITS SO GOOD

Anyone who used to work there have the recipe with the EXACT brands they use?

I see a lot of recipes floating around here but no one ever mentions the brands and I think that has a lot of influence on the finished product!