Hot Dishes – Carob House

Red Sea Bass

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

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)

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)


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


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)