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Feta cheese, kashar and goat cheese.
Assorted seasonal selection of Turkish pickles.
Strained yogurt, cubes of Persian cucumbers, fresh dill and fresh mint.
Chickpea spread with tahini paste, lemon and cumin.
Fire-roasted eggplant, tahini paste, Kefir yogurt and lemon juice.
Trio of Cacik Humus Babaghanouje
Kale, avacado, quinoa, walnut, goat cheese, pomegranate arils
Beet, baby aragula, scallions, walnuts
Baby spinach, pear, dried raisin, walnut, pomegranate arils, feta cheese
Tomato, cucumber, red onion, sumac, parsley
Grape leaves, sun dried pepper, eggplant, filled with short grain rice, onion, parsley and black currants.
Grape leaves, sun dried pepper&eggplant stuffed with rice, raisin
Cheery tomatoes, roasted potato
Rolled around feta cheese and parsley
Rolled around ground beef
Blended lentil and bulgur with fresh greens and eastern spices
Beef dumblings, greek yogurt
Dill, feta & kashari cheese
Braised artichoked heart with vegetables in olive oil lemon sauce
Smoked eggplant, roasted lamb
4 jumbo shrimp On muhammara spread
Spanish pulpo with cherry tomato, roasted potato
Ground lamb and beef with Turkish spices, served with bulgur pilaf, fire-roasted tomato and a long hot green pepper.
Fire-roasted tender cubes of marinated lamb. Served with bulgur pilaf, grilled tomato and hot green pepper.
Fire-roasted tender cubes of marinated chicken thigh. Served with bulgur pilaf, grilled tomato and hot green pepper.
Seasoned for perfection and served with field greens and bulgur pilaf.
With bulgur pilaf and yogurt sauce
With sea salted zucchini
Puree of red lentil, onion, potato, red pepper paste and Turkish spices.
Tomato, cucumber, red pepper, red onion, pickles, lemon and red wine vinegar.
Baby organic spinach and grilled portabella mushroom with pomegranate molasses.
Grilled octopus, seasonal greens, tomato, cucumber, red pepper, lemon and fresh herbs.
Mediterranean seasonal greens, cucumber, red pepper, tomato and lemon.
Kefir yogurt, cubes of Persian cucumbers, dill, mint, a hint of garlic and cold-pressed olive oil.
Fire-roasted eggplant, fire-roasted red and green pepper, fresh dill, mint, lemon, a hint of garlic and extra virgin olive oil.
Spiced white beans with cucumber, parsley, tomatoes, red onion and red pepper.
Chickpeas, tahini paste, lemon and cucumber.
Special bulgur wheat, scallion, parsley, cucumber, tomato and red pepper paste.
Baby artichoke hearts, parsley, pickles, cucumber, red pepper, tomato, red onion, lemon, cold-pressed olive oil and red wine vinegar.
Seasonal selection of Turkish pickles.
Fire-roasted eggplant, tahini paste, kefir yogurt, lemon and cold-pressed olive oil.
Finely chopped tomato, hot green pepper, red onion, cucumber and pomegranate molasses.
Parsley, scallion, special bulgur wheat, cucumber, tomato, red and green pepper.
Spiced red lentil paste with scallion, tomato, parsley and topped with pomegranate arils.
Ground lamb seasoned with Turkish spices wrapped with fire-roasted eggplant, tomato, onion and green pepper.
Fire-roasted tender cubes of marinated chicken thigh wrapped with yogurt spread, fresh mint, dill, tomato and cucumber.
Fire-roasted tender cubes of marinated lamb wrapped with fresh tomato, onion and cucumber.
Seasoned lamb with fire-roasted tomato, hummus spread, organic mesclun and pickles.
Grilled portabella mushrooms, hummus spread, fire-roasted eggplant and tomato.
Many layers of paper-thin pastry dough with a filling of ground nuts, baked then drenched in a syrup of honey.
Menu for Little Rascal provided by Allmenus.com
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