Category: Hot Dishes

Oven-baked Sea bass fish stuffed with coriander, parsley, onion and garlic, served with and sautéed vegetables and tahini sauce.

Marinated chicken breast, sweet potato chips, red pepper and radish salsa on thyme-garlic sauce. (GF)

Seasonal vegetables stuffed with wheat groats, carrot and red onion, cooked in tamarind-tomato sauce (V)

Braised local lamb with shawerma spices, tahini caper sauce, red cabbage, red onion, tomato, sumac, and chives. (GF)

Local lamb braised with orange and rosemary, served with roasted potato and caramelized fennel. (GF)

Lentils, celery, carrot, sweet potato, cumin, and wholewheat toast finished with olive oil, lemon, chives and lemon zest. (V)

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)

Local lamb braised with plums, apricot, served with spiced bulgur and seasonal vegetables

Brown lentils, homemade dough, tamarind-pomegranate molasses, crispy onion, sautéed garlic and coriander 

(V)

Garlic-rosemary bulgur, red cabbage, red onion, carob molasses, olive oil

Deep fried seasonal vegetables,  caper-tahini sauce,  salsa, pickled turnips. (V/GF) 

Pumpkin, bulgur, spinach, red onion, pine nuts, pomegranate molasses,  green salad. (V)