Friday’s Dinner Buffet

 

Appetizers:

Cranberry and Sun-Dried Tomato Spread : Cranberry marinated in pomegranate juice and then coarsely chopped with sun-dried tomato, walnut, chili and olive oil *  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

Salad:

Napa Cabbage  Salad:  Napa cabbage chopped and tossed with diced cucumber, carrots, cabbage, baby spinach, diced carrots and drizzled with soy sauce and sesame seeds oil . * GF  Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in light tomato rosemary 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 Monazalat : Eggplant broiled until golden chopped and baked in pomegranate molasses sauce, topped with tahini yogurt sauce and then sprinkled with pine nuts.* GF veg.

Turmeric Mashed Potatoes: Russet potatoes cooked in turmeric and ginger infused sauce, mashed, baked and then drizzled with pesto and chili sauce. *GF vegan. 

Bulgur Tomato Pilaf : Coarse bulgur cooked with garbanzo bean in light tomato 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