Yellow Beet Hummus : Yellow beet boiled in turmeric infused water and them mashed and mixed with tahini, ginger, garlic and lemon. * Vegan. 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
Fattoush Salad: Romaine lettuce tossed with diced baby tomatoes, baby cucumber, pepper, fresh mint and parsley and then drizzled with sumac and zaatar dressing. The salad topped with pita chips. * Vegan.
Beef Kufta : Ground beef mixed with chopped parsley, chopped onion and spices, made into balls and baked in tahini pomegranate 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
Vegetable Mosakaa : Eggplant sliced broiled until golden layered with broiled fresh pepper, broiled fresh tomatoes and then baked in rosemary and sun-dried tomato sauce * GF vegan.
Zucchini Gratin : Zucchini stuffed with onion and pine nut stuffing, topped with white tarragon sauce and baked until golden* GF veg.
Bulgur Tomato Pilaf : Coarse bulgur cooked with garbanzo in fresh tomato and pepper sauce. *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