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Caravan Cuisine
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Ethiopian flatbread cooked until crispy, then coated with a mix of Ethiopian spices, clarified butter and yogurt sauce.
A middle eastern classic chickpeas blended with garlic, cumin, olive oil and tahini served with toasted pita bread.
Chopped spinach steamed in Moroccan spices and finished lemon.
Flaky Ethiopian pastry stuffed with spiced lentils curried rice, vegetables, garlic and coriander, fried and served with a small Ethiopian salad.
Flaky Ethiopian pastry filled with ground chicken, garlic, jalapenos, onions and basil fried and served with a small ethopian salad.
Flaky Ethiopian pastry filled with ground beef, onions, coriander and garlic fried and served with a small Ethiopian salad.
An Ethiopian dish of potatoes, vegetables and eggplant in Ethiopian spices.
Hummus bakoula and eggplant served with feta cheese, tomatoes and olives.
Fried eggplant with tomato sauce served over basmati rice and topped with Persian yogurt sauce.
Yellow lentils slow-cooked with tomatoes and Persian spices served over basmati rice.
Served with a side of Persian rice and a side of Ethiopian salad.
Served with a side of Persian rice and a side of Ethiopian salad.
Served with choice of four items.
Served with choice of six items.
Served with all items daal, gomman wat, bakoula, dinich, yebeg, wat, doro wat, badenjaan, aya be gomman wat, and kik wat.
Tender pieces of leg of lamb, slow cooked and served with roasted potatoes and fresh baked bread.
Tender lamb in honey sauce with apricots and prunes, served with roasted potatoes and bread.
Slow cooked lamb in a north African stew with artichoke hearts, potatoes, carrots, peas and Kalamata olives, served with fresh baked bread.
Slow cooked chicken in a north African stew with artichoke hearts, potatoes, carrots, peas and Kalamata olives, served with fresh baked bread.
Potatoes, carrots and fresh eggplant in savory Ethiopian spices.
Spiced lentils slow cooked in Ethiopian wat sauce and served with sides of curried vegetables and Ethiopian salad.
Fresh chopped kale simmered in spicy Ethiopian wat sauce and served with sides of lentils and Ethiopian salad.
Fresh chopped kale, slow cooked with east African spices, mixed with house made yogurt sauce and served with sidesof lentils and Ethiopian salad.
Cubes of lamb slow cooked in spicy wat sauce, served with a side of curried vegetables and Ethiopian salad.
Tender chicken thigh and leg slow cooked in spicy wat sauce served with a side of curried vegetables and Ethiopian salad.
Tiger shrimp sauteed with onions, jalapenos, fresh herbs, tomatoes, rosemary, garlic, served with curried vegetables and a side of Ethiopian salad.
Strips of tender beef sauteed with garlic, ginger, jalapenos and berbere sauce, served with curried vegetables and a side of Ethiopian salad.
Olive-oil, lemon juice, cilantro and Moroccan spices.
With four varieties of chiles.
Tomato based with red chilies and garlic.
Yogurt, walnut cilantro and jalapeno.
Menu for Caravan Cuisine provided by Allmenus.com
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