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
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 .
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