Basic- 4 Course Meal

Appetizer

Hummus Bi Tahini

Baba Ghanoush

Falafel Platter

Warak Enab (Cold vegetarian rice-stuffed grape leaves/Dolma)

Mouhamara

Fatayer Sabanekh (Spinach savory pastries)

Labanah with Za'atar and grilled pita bread

Kubbe Rqaq (Fried thin dough pockets)

Salad

Tabbouleh

Fattoush Salad

Salata Baladi (Egyptian tomato and cucumber salad)

Simple Arugula Salad with dates and halloumi

Lentil Salad with Cumin Vinaigrette

Freekeh Salad (Smoky green wheat)

Turkish Shepherd’s Salad (Çoban Salatasi)

Pickled Vegetable Mezze

Entrée

Shish Taouk (Yogurt-marinated chicken skewers) Served with Garlic Sauce (Toum) and Grilled Bell Peppers

Kafta Bil Sanieh (Meat patties baked with potatoes and tomato) Served with Pita Bread and Yogurt Sauce

Chicken Shawarma Served with Pickled Turnips and Tahini Dressing

Dajaj Mashwi (Whole roasted chicken with garlic and lemon) Served with Golden Raisin Rice and Pine Nuts

Bamia (Okra and lamb stew) Served with Vermicelli Rice and Sliced Lemon

Mujaddara (Lentils and rice pilaf) Served with Plain Yogurt and Crispy Fried Onions

Vegetable Tagine Served with Fluffy Couscous and Harissa Paste

Rice Pilaf with vermicelli Served with Roasted Almond Slices and Fresh Parsley

Dessert

Baklava

Ma'amoul (Semolina cookies with dates or nuts)

Basbousa (Semolina cake in rosewater syrup)

Muhallabia (Rosewater milk pudding)

Ghraybeh (Buttery shortbread cookies)

Luqaimat (Fried sweet dough balls)

Harissa (Namoura - Dense semolina cake)

Atayef Asafiri (Small pancakes filled with sweet cream/Ashta

Indulge- 5 Course Meal

Appetizer

Kibbeh Nayeh (Minced raw lamb/beef)

Arayes (Grilled pita stuffed with seasoned meat)

Shrimp with Harissa

Manti (Tiny Turkish beef dumplings)

Zaalouk (Cooked Moroccan smoked eggplant salad)

Sambousek (Fried meat or cheese pastries)

Grilled Halloumi Skewers

Beetroot Mutabal

Salad

Rocca Salad (Arugula with pine nuts and pomegranate)

Turkish Kisir (Fine bulgur salad with tomato paste)

Artichoke Heart Salad with herbs

Broad Bean Salad (Foul)

Yogurt and Cucumber Salad (Tzatziki/Haydari)

Shaved Cabbage and Carrot Slaw with orange blossom water

Tabbouleh Samkeh (Parsley salad with smoked salmon)

Spiced Potato Salad with lemon and coriander

Entrée

Lamb Ouzi (Phyllo parcel with spiced rice, peas, and lamb) Served with Simple Yogurt Dip and Toasted Pistachios

Mansaf (Lamb in Jameed yogurt sauce) Served with Shrak Bread (Thin flatbread) and Chopped Parsley

Samkeh Harra (Baked whole fish with spicy tahini sauce) Served with Baked Potato Wedges and Sliced Olives

Kabab Halabi (Aleppo-style skewered meat) Served with Tomato and Onion Salad and Spicy Chili Paste (Biber Salçası)

Chicken Mandi (Slow-cooked spiced chicken and fragrant rice) Served with Zalatah (Tomato/Chili Sauce) and Caramelized Onions

Pistachio Kebab Served with Spiced Bulgar Wheat and Roasted Cherry Tomatoes

Moussaka (Layered baked eggplant and spiced ground beef) Served with Crumbled Feta Cheese and Fresh Mint

Couscous with Seven Vegetables Served with Harissa Oil and Chickpeas

Dessert

Knafeh Nabulsiyeh (Warm, cheesy pastry)

Halawet el Jibn (Sweet cheese rolls)

Umm Ali (Egyptian bread pudding)

Roz Bil Halib (Lebanese rice pudding)

Qatayef (Folded pancakes with nuts or cream)

Aish El Saraya (Bread soaked in syrup with Ashta cream)

Halva (Dense sesame seed confection)

Kadaif/Osmalieh (Shredded phyllo nests with cream)

Luxury- 7 Course Meal

Appetizer

Persian Caviar Service

Seared Scallops with Saffron Cream

Smoked Trout Rillettes in cucumber cups

Truffled Hummus

Lamb Tartare (with cracked wheat and herbs)

Artichoke Barigoule with Mint (in saffron broth)

Quail Eggs with Spiced Dukkah

Spiced Duck Breast with Pomegranate Reduction

Salad

Persian Jeweled Rice Salad (Chelo)

Lentil & Foie Gras Salad

Heirloom Tomato Salad with Shanklish cheese

White Asparagus Salad with preserved lemon dressing

Lobster Tail Salad (Chilled, lightly spiced)

Grilled Endive with Roquefort and Walnuts

Fattoush with Edible Gold Flakes

Beetroot and Goat Cheese Tartare

Entrée

Ghormeh Sabzi (Persian herb stew with tender lamb) Served with Steamed White Rice (Chelo) and Dried Limes (Loomi)

Turbot with Brown Butter, Capers, and Sumac Served with Creamy Smashed Potatoes and Charred Scallions

Veal Chop with Morel Mushroom Sauce Served with Asparagus and Potato Purée

Fesenjān (Persian stew with duck/chicken, walnuts, and pomegranate molasses) Served with Crispy Tahdig (Rice Crust) and Fresh Pomegranate Seeds

Lamb Shanks with Saffron Rice Served with Crispy Barberries (Zereshk) and Braised Chickpeas

Prawn Kabsa (Spiced rice dish) Served with Tomato-Onion Relish (Daqqus) and Sliced Hard-Boiled Eggs

Cote de Boeuf (Ribeye) seasoned with baharat Served with Harissa-Rubbed Sweet Potatoes and Garlic Confit

Dessert

Baklava Cheesecake

Pistachio Financiers with Rosewater

Ashta Ice Cream (Clotted cream ice cream with Mastic)

Turkish Delight (Lokum) Platter

Saffron Pots de Crème

Chocolate Lava Cake with fig or date ice cream

Pistachio & Rosewater Macarons

Kunafa with Ricotta and Mango