Friday’s Dinner Buffet

 

Appetizers:

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

Salad:

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.

Main Dishes:

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