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Iraqi snack converted to ravioli. Stuffed with dates, cardamom and cinnamon, then topped with yogurt, walnuts and Parmesan cheese.
With pomegranate sauce and salata.
Lentil soup. Vegetarian.
With sun dried lime and vegetables.
Middle eastern chili. Variety of beans, barley, lentil, lamb and cumin.
Mint, cilantro, Italian parsley, romaine lettuce and red onion in sumac, toasted pita, cucumber and tomato in mustard lemon vinaigrette.
Cucumbers, tomato and red onion in sumac vinaigrette topped with feta cheese.
Diced cucumber, tomato, romaine lettuce and red onions in sumac vinaigrette.
Marinated cucumber, eggplant, red and green onion and roasted red bell peppers with pomegranate molasses surrounded with mix green salad.
Lentil, bulgur, tomato, brown shallot and green onion with romaine lettuce.
Bulgur, parsley, mint, tomatoes and green onions with romaine lettuce.
9'' Middle Eastern pizza with garbanzo crust topped with pesto, eggplant, roasted red bell peppers, green and red onions, shiitake mushrooms, tomato, and feta.
9'' Middle Eastern pizza with organic cracked wheat pizza dough topped with mozzarella cheese, pizza sauce, onion, tomato, shiitake mushroom, roasted red bell and Basterma (Middle Eastern lamb sausage).
Phyllo dough filled with shredded chicken, rice, almonds, golden raisins and cardamom. Served with dried fruits and apricot sauce, topped with cinnamon and powder sugar.
Phyllo dough filled with shredded lamb, rice, almonds, golden raisins, all spice, cinnamon and ginger. Served with pomegranate-rosemary sauce.
Vegetarian. Spinach, sumac, shiitake mushroom and feta cheese rolled in phyllo. Served with puree of roasted red bell peppers, walnuts and cumin and vegetables.
Phyllo dough filled with shredded beef, rice, almonds, golden raisin, potato and baharat (cumin, cinnamon, cardamon, all spice, ginger and nutmeg). Served with potato and garbanzo bean in yogurt sauce.
Rolled shredded curry chicken, and almond in phyllo dough. Served with sabzee sauce (puree of spinach fresh herbs, toamto and sundried lime) topped with verities of beans.
Stuffed eggplant, zucchini, onion and wrapped in Swiss chard with diced lamb, rice, tomato, all spices and ginger. Served with tamarind sauce.
Stuffed tomato, zucchini and eggplant wrapped in Swiss chard with rice, bell and jalapeno peppers, tomato, parsley and cumin. Served with yogurt mint sauce.
Stuffed eggplant with lamb keama (diced lamb, all spice, cinnamon, almonds, and Italian parsley) cooked in tomato and tamarind sauce, surrounded with rice and topped with salata.
Toubeleh and onions with sulmac, pickles, salata and lavash bread. With a tikka kabab with up to two chunks of meat.
With vermicelli, fresh vegetables and tabsee (caramelized onion, red bell, eggplant, curry and tomato sauce). With a tikka kabab with up to two chunks of meat.
Fresh vegetables in sumac vinaigrette. With a tikka kabab with up to two chunks of meat.
Mint cilantro. Italian parsley, romaine lettuce, red onion in sumac, toasted pita, cucumber and tomato in mustard lemon vinaigrette. With a tikka kabab with up to two chunks of meat.
Whole okra in tomato and tamarind sauce. Served with rice and vegetables.
Caramelized onion, potato and garbanzo in jameed (dehydrated yogurt). Served with rice and vegetables.
Caramelized onion, red bell, eggplant, curry and sun-dried lime in tomato sauce. Served with rice and vegetables.
Caramelized onion, grilled eggplant, walnuts and roasted bell in pomegranate and yogurt sauce. Served with rice and vegetables.
Eggplant with pomegranate.
Turnip with date syrup. Sweet.
Carrot with tamarind.
Roasted red bell peppers, cumin and walnuts.
A combination of any three dips with tabouleh and pickles.
Menu for Jannah provided by Allmenus.com
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