FRIDAY (8/2/19) DINNER BUFFET


 Appetizers:

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

Salad:

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 .

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

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