Dinner Buffet Menu For This Friday
Appetizers:
Hummus: Pureed garbanzo beans mixed with tahini, garlic, lemon juice, cumin and salt.*V GF
Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *V GF
Mohamara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .V
Baba Ghanouj, Smoked Eggplant Spread: Smoked eggplant, mixed with garlic and sesame seeds paste. * V GF
Salad:
Mixed Baby Green and Fennel Salad: Baby greens mixed with sliced fresh fennel and tossed in Orange ginger and olive oil dressing. *GF V
Main Dishes:
Grilled Turkish Beef Kufta: Beef mixed with parsley and seasoning , placed on a skewer and charcoal grilled. GF
Chicken Shish Twook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF
Basmati Saffron Rice Pilaf: Basmati rice cooked in saffron infused olive oil. *V GF
Swiss Chard and Black-eye Pea Pilaf: Swiss chard sauted with black-eye peas cooked with bulgur wheat . *V GF
Eggplant Mosakaa: Broiled eggplants cooked with onion and roasted bell pepper in ligt tomato sauce. * GF V
Baby Okra Tagaine: Baby okra broiled and cooked in olive oil and topped with cilantro and fresh summer tomato sauce . *V GF
The meal is served with fresh baked pita bread and olive feta bread.
The meal comes with iced tea, hot tea, coffee and Turkish coffee.
KEY: *GF = Gluten Free; V = vegetarian


