Kish-keh : Fine bulgur soaked in Greek yogurt cheese and then mixed with walnut and mint infused olive oil . * Vegan.
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 cooked and then tossed with chopped broccoli, green onion, celery, carrots, toasted sun-flour seeds and olive oil. * GF Vegan .
Beef Kufta : Beef mixed with parsley, onion and spices made into balls and then baked in tomato and rosemary sauce. * GF Dairy Free
Chicken Shish Tawook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free
Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce and topped with cranberries and carrots.*GF Vegan
Eggplant Kufta : Eggplant slices broiled until golden, finely chopped and mixed with almonds, bread crumbs, parsley and seasoning, baked and then drizzled with tahini sumac sauce. Vegan
Pasta with Basil Pesto and Sun-dried Tomatoes: Orecchiette pasta cooked and then tossed with basil pesto and sun-dried tomato sauce. * Vegan.
Roasted Potatoes with Rosemary Aioli : Baby potato tossed with rosemary and olive oil, baked until golden and then drizzled with rosemary infused aioli. GF Vegan.
The meal is served with fresh baked pita bread and Zaatar bread.
The meal comes with hot tea, coffee, cola and Turkish coffee.
KEY: *GF = Gluten Free; V = vegetarian