OUR MENUS Some options….. Appetizers Hummus: dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt (and if you want, garlic). Manakeesh: little pizza-style delicacies. Topped with za’atar (middle-eastern herbs), cheese, or meat. Muttabal: cooked eggplant mixed with onions, olive oil and various seasonings. Muhammara: fresh peppers, ground walnuts, breadcrumbs, and olive oil. It may also contain garlic, salt, lemon juice, pomegranate molasses, and sometimes spices (e.g.cumin). It may be garnished with mint leaves. Laban wa khyar: yoghurt dip and cucumber with fresh mint dip. Main Course Yalangee/Warak eneb – grape-vine rolls with rice (with or without meat). Kebbeh Balls: made of fried bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, or goat meat with spices (cinnamon, nutmeg, clove)- (can also be Vegetarian) Kebbeh fel seeneeyeh: same as above but Oven cooked. Koosa: Lamb Stuffed Zucchini (can also be Veg). Mujaddara (vegetarian): rice with lentils and garnished with sautéed onions. Rez fel mukassarat (vegetable or meat) : rice with mixed nuts. Burak: Crunchy Spring-rolls pies (meat or veg or cheese) Falafel: Made with chickpeas and seasoned with parsley, cumin, onions, garlic and seven spices. Syrian Pita bread Meshi Falafleh: vegetable-stuffed peppers (meat or veg) Dessert Katayef: thin pancakes stuffed with cheese or nut filling, and then they are sealed and baked or fried Kunafa: Its base is mild, stretchy white cheese filled with fresh mozzarella, ricotta and mascarpone – with a topping of rich semolina Muhallabia: A creamy pudding with chopped pistachios sprinkled on top.