Friday’s Dinner Buffet

 

Appetizers:

Baba Ghanuj :  Smoked eggplant mashed and mixed with chopped peppers and tahini.*  GF 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

Salad:

Saff Salad:  Diced baby cucumber tossed with diced tomatoes, coarse bulgur, romaine lettuce and then drizzled with fresh mint and olive oil dressing.  *  Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in 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 Mosakaa : Eggplant slices broiled, layered with charred red bell pepper and baked in tomato and cilantro sauce. GF vegan. 

Harak Bel- Usbao:  Lentil and dough dumpling cooked in caramelized onion and pomegranate infused broth and then topped with crispy caramelized onions. * Veg.

Rosemary Potaoes :  Baby red and baby yellow potatoes baked and then drizzled with rosemary and garlic sauce. * vegan GF.

 

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