FRIDAY (9/11/19) DINNER BUFFET


 Appetizers:

Fermented Eggplant Spread :  Eggplant cubes broiled until golden, tossed with chopped scallion, chopped pepper, walnuts and then drizzled with pomegranate molasses and vinegar dressing and left to ferment for couple days. * GF Vegan

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *Vegan  GF

Mohammara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .* Vegan

Hummus: Soft cooked garbanzo bean pureed with garlic, lemon juice and tahini. * Vegan GF

Salad:

Napa Cabbage Salad:   Napa cabbage chopped and tossed with scallion, pepper, radishes, cucumber, baby spinach and cilantro then drizzled with toasted sesame seed and soy sauce dressing.  *GF Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in tomato and rosemary sauce.  *  GF Dairy Free

Chicken Shish Tawook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce  and topped with  cranberries and carrots.*GF Vegan

Fall Vegetable Stew : Eggplant slices, broiled, layered with cubes of butternut squash peppers and then baked in baby tomato and lemon preserve sauce.  GF Vegan

Lentil and Mushroom Shepherd Pie:  Lentil cooked with mushroom and spinach in cilantro and tamarind sauce, topped with turmeric mashed potato and baked until golden. *GF Vegan

Bulgur and Tomato Pilaf :  Coarse bulgur cooked with garbanzo bean in light tomato sauce.  Vegan.

The meal is served with fresh baked pita bread and rosemary Focaccia.

The meal comes with  hot tea, coffee, cola and Turkish coffee.

KEY: *GF = Gluten Free; V = vegetarian