Baba Ghanuj Spread: Smoked eggplant pureed and mixed with chopped parsley, garlic, parsley and lemon.* GF V
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
Hummous: Soft cooked garbanzo bean pureed with garlic, lemon juice and tahini. * V GF
Baby Spinach Salad: Baby spinach tossed with heart of palm, candied walnuts with orange ginger dressing. *GF Veg.
Beef Kuffta : Ground beef mixed with fine parsley, herbs made into balls and baked in light tomato sauce.
Chicken Shish Twook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF
Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce *GF Vegan
Eggplant Bundles: Eggplant slices broiled, stuffed with crushed toasted almond and baked in cilantro tomato sauce.* GF Vegan.
Potato and with Mushroom Brown Sauce: Roasted potatoes cubes topped with mushroom brown sauce, baked and sprinkled with pine nuts. * GF Vegan
Olive Bread and Gruyere Cheese Gratin : Olive bread layered with chopped fresh tomato, scallion and shredded Gruyere cheese. *GF Veg.
The meal is served with fresh baked pita bread and olive feta bread.
The meal comes with hot tea, coffee and Turkish coffee.
KEY: *GF = Gluten Free; V = vegetarian