Oven-baked Sea bass fish stuffed with coriander, parsley, onion and garlic, served with and sautéed vegetables and tahini sauce.
Category: Hot Dishes
Chicken Shawerma Plate
Marinated chicken breast, sweet potato chips, red pepper and radish salsa on thyme-garlic sauce. (GF)
Stuffed Vegetables
Seasonal vegetables stuffed with wheat groats, carrot and red onion, cooked in tamarind-tomato sauce (V)
Shawerma Plate
Braised local lamb with shawerma spices, tahini caper sauce, red cabbage, red onion, tomato, sumac, and chives. (GF)
Orange Rosemary Braised Lamb
Local lamb braised with orange and rosemary, served with roasted potato and caramelized fennel. (GF)
Lentils Soup
Lentils, celery, carrot, sweet potato, cumin, and wholewheat toast finished with olive oil, lemon, chives and lemon zest. (V)
Egglpant Fatteh
Eggplants, tomato, onion, garlic, tamarind, olive oil, yogurt, wholewheat toast, pomegranate, and pine nuts.
Yogurt could be replaced with tahini for a vegan option.
(VG or V)
Braised Lamb with Plums
Local lamb braised with plums, apricot, served with spiced bulgur and seasonal vegetables
Rashtayeh
Brown lentils, homemade dough, tamarind-pomegranate molasses, crispy onion, sautéed garlic and coriander
(V)
Carob House Chicken
Garlic-rosemary bulgur, red cabbage, red onion, carob molasses, olive oil
Magali Plate
Deep fried seasonal vegetables, caper-tahini sauce, salsa, pickled turnips. (V/GF)
Pumpkin Kubbeh
Pumpkin, bulgur, spinach, red onion, pine nuts, pomegranate molasses, green salad. (V)