Friday’s Dinner Buffet

 

Appetizers:

Yogurt Cheese Spread :  Greek yogurt boiled with lemon into curd and then mixed with oregano, Aleppo pepper and olive oil. *  Veg. GF.

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *Vegan  GF

Mohammara: Coarsely chopped red bell pepper, chili paste, wheat germs, walnuts, pomegranate molasses and olive oil .* Vegan

Hummus: Soft cooked garbanzo bean pureed with garlic, lemon juice and tahini. * Vegan GF

Salad:

Wild Rice Salad:  Wild rice boiled and then tossed with chopped broccoli, rainbow carrots, celery, toasted walnuts and then drizzled with walnut oil dressing.*   GF Vegan .

Main Dishes:

Beef Kufta :   Ground beef mixed with chopped parsley, chopped onion and spices, made into balls and baked in rosemary tomato sauce.  *  GF Dairy Free

Chicken Shish Twook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce  and topped with sauted cranberries and orange skins.*GF Vegan

Eggplant Mosakaa : Eggplant sliced, broiled until golden, layered with charred red bell pepper and baked in tomato and basil sauce. *  GF vegan.

Roasted Sweet Potatoes with Caramelized Onion Sauce : Sweet potato cubes baked in caramelized onion and sun-dried tomato pepper sauce. *GF vegan. 

Bulgur and Tomato Pilaf: Coarse bulgur cooked with garbanzo bean in tomato infused broth.*vegan 

 

The meal is served with fresh baked pita bread and Zaatar bread.

The meal comes with  hot tea, coffee and Turkish coffee.

KEY: *GF = Gluten Free; V = vegetarian