served with olive oil and pomegranate concentrate, tahini and
Roasted eggplant on piquant grated tomato, raw tahini, garlic
crunch, raisins and lentils
Coarsely-chopped cucumber, tomatoes, onion, radish and herbs
served with home-made labaneh and salty cheese, olive oil and
Veal sweetbreads on bed of a dish of black lentils in pomegranate
molasses, and an herb mixture in olive oil and wood sorrel.
Lamb fillet tartare served with vegan labaneh, raw tahini
quinoa, puffed chickpeas and puréed grilled tomatoes,
dusted with Persian lemon.
Pickled sardine pieces in rosemary olive oil, on a bed of tzatziki
served with a fresh salad, pickled zucchini and a quail’s egg.
Pastry pockets filled with lamb served in a yogurt, hot mint
and garlic crunch sauce.
Kubbeh filled with chopped white fish in a crispy bulgur
coating, on a puréed cauliflower, strained yogurt and
Kubeh filled with cheeses, green za’atar and spinach, with
black eggplant purée, beet purée and strained yogurt.
Katayef filled with lamb, on a bed of tahini, chives and
mint, and piquant grated tomato, in an onion and sumac
Anchovy fillet served with artichoke on the plancha
grilled cherry tomatoes, on samnia (hollandaise) sauce.
A mixture of herbs, colorful quinoa, bulgur, grilled cashew
cranberries and citrus fillet.
Seared meager fillet on a bed of a dish of lentils and beet
pasta with onion, sumac and parsley
Fillets of seabream baked in safiha pastry served on a bed of
almond butter with a tomato salad
Seabass fillet, onion, garlic, cherry tomatoes, stir-fried
spinach and vine leaves, wrapped in baking parchment and
served with a bonfire potato
Sardine stuffed with herbs on a bed of a corn dish, served
with stir-fried spinach and asparagus
Meager fillet on grilled root vegetables with hot tahini, served
in a tagine
White fish fillet baked in a taboon on a bed of freekeh risotto,
served with a root vegetable purée
Lamb chops on a bed of celery root purée served with stuffed
vine leaves, baked tomato sauce and a buttery beef broth
Mutton fillet served on white eggplant cream, freekeh risotto,
stir-fried spinach and samnia sauce
Lamb osso bucco served with rice seasoned with saffron and
baharat, accompanied by a hot yogurt sauce
Ground mutton, potato, tomato and onion baked in hot
(SHUSH BARAK HUDRI (VEGAN
Pastry pockets filled with spinach, chickpeas, in an almond
milk and white wine sauce
Pumpkin cooked in sugar water, cardamom and sage, served with
fenugreek cookie crumbs, halva strands, raw tahini and lemon powder
Dried figs dipped in a beer batter and lightly fried, stuffed with fresh fruit,
served on a bed of cardamom crème anglaise
Kadaif strands rolled into the shape of a birds nest filled with jibna
cheese, rosewater syrup and broken pistachio
Filled with roasted nuts and seeds, in coffee and cardamom crème
anglaise, served with fresh seasonal fruit
Malabi seasoned with cardamom, saffron, mastic gum, served with
candied citrus peel and broken pistachio
A tray of cardamom flavored coffee and Arab tea