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

Sweet and Sour Beet Spread: Boiled beet mixed with tahini, garlic and lemon juice. *V GF

Salad:

 House Salad:  Bulgur wheat, garbanzo beans, Romaine lettuce, parsley, tomato, and sweet onion tossed with lemon juice and olive oil dressing. *V  

Main Dishes:

 Baked Beef Kibbeh: Beef mixed fine bulgur wheat and seasoning, made into dough, stuffed with sauted onion, baked until golden.

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

Monazelet Eggplant:  Broiled eggplant slices cooked in pomegranate sauce, topped with tahini and yogurt sauce and sprinkled with toasted pine nuts. *V GF

Cauliflower Tagaine :  Broiled cauliflower floret cooked in tomato sauce and cilantro aoili. *GF. V

Tomato and  Bulgur Pilaf:  Bulgur wheat cooked with garbanzo beans and diced tomatoes  *V

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