FRIDAY (8/2/19) DINNER BUFFET
Smoked Eggplant Spread : Smoked eggplant, mashed and then mixed with diced pepper and tahini * 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
Forbidden Rice and Cabbage Salad: Black rice cooked in ginger infused broth and then tossed with fermented cabbage and then drizzled with ginger and lemon dressing. *GF Veg .
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
Eggplant Lentil Tagaine : Eggplant cubes broiled until golden and then cooked with lentil in pomegranate and cilantro sauce and then topped with caramelized pearl onion. GF Vegan
Garbanzo bean Fatat: Garbanzo beans cooked with cumin and lemon, topped with tahini garlic sauce and then sprinkled with golden pine nuts. * GF Vegan.
Sweet Potato and Bulgur Kibbeh : Fine bulgur mixed with boiled sweet potato and spices into dough that is stuffed with walnut onion stuffing baked until golden and then drizzled with chili sauce. Vegan.
The meal is served with fresh baked pita bread and Zaatar bread.
The meal comes with hot tea, coffee, cola and Turkish coffee.
KEY: *GF = Gluten Free; V = vegetarian