Local Lamb , jameed, sauteed wheat groats with ghee, topped with pine nuts and shrak bread
Category: Hot Dishes
Makmourat Musakhan
Layers of whole wheat dough stuffed with a mix of sautéed onion, shredded chicken, and an abundance of extra virgin olive oil and sumac, served with yoghurt mixed with fermented red chilies.
Usually only available on weekends.
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)
Orange Rosemary Braised Lamb
Local lamb braised with orange and rosemary, served with roasted potato and caramelized fennel. (GF)
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
Pumpkin Kubbeh
Pumpkin, bulgur, spinach, red onion, pine nuts, pomegranate molasses, green salad. (V)