Fried and cooked eggpland, onion topped with dried mint and whey.

Smoked eggplant, garlic and tomato sauce.

Yoghurt, chopped cucumber and dried mint.

Yoghurt, with minced shallot.

Yoghurt, steamed spinach and minced garlic.

Yoghurt, fried eggplant, minced garlic and dried mint.

Basil, tomato, feta, olive and cucumber.

Stuffed grape leaves.

Basil, mint, cilantro, radishes, red onions, feta, and walnuts.

Red potato, mushroom and green beans.

Mixed green and walnut, cranberry, feta, cucumber and tomato.

Diced cucumber, tomato, red onion, lemon juice and olive oil.

2 skewers of seasoned ground chicken.

Skewer of chicken breast.

Strips of chicken breast.

Half of free range chicken baked in tomato sauce and aromatic spices, served with barbary rice or lentil and raisin rice.

Hen is divided, marinated and skewerd.

Barg. Marinated sirloin prime cut.

Marinated sirloin in cayenne, garlic and dash of oregano.

Koobideh. 2 skewers of seasoned ground beef.

French cut lamb chops.

Tender pieces of lamb lion, pepper and onion.

Simmered in spices and tomato sauce served with dill, barberry or lentil raisin rice.

Tender breast of chicken, simmered to perfection in exotic pomegranate molasses with finely crushed walnuts.

Chopped and sauteed parsley, cilantro, spinach, leeks, simmered with stew beef, herbs and red beans.

A savory medley of diced stew beef, yellow peas, spiced in tomato sauce, topped with fried eggplant or fried potatoes.

Breast of chicken, potato, mushroom, carrot, green and red peppers with curry paste.

Chef's choice. Dill and Lima beans rice.

Dill and Lima beans rice.

Julienne carrots and orange peels, cooked in rose water syrup, topped with silvered almonds and pistachios.

Skewer of ground beef, skewer of ground chicken.

Trio of kabobs, barg, chicken breast and beef koobideh.

Saffron, rose water and pistachio.

Rice noddle sorbet.

Fried dough and syrup.