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