Friday’s Dinner Buffet

 

Appetizers:

Black Olive and Almond Tapenade :  Kalamata olives coarsely chopped with toasted almonds, oregano and lime juice. *  Veg GF.

Green Olive Tapenade: Coarsely chopped green olives, walnuts, parsley, onion, lemon and olive oil. *Vegan  GF

Mohamara: 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:

Baby Spinach Salad: Baby spinach tossed with chopped rainbow carrots and drizzled with candied orange and olive oil dressing.*  GF Vegan.

Main Dishes:

Beef Kufta :   Ground beef  mixed with onion, parsley, spices made into ball and baked in tahini 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 Ratatouille : Eggplant sliced broiled until golden layered with fresh tomato, caramelized onion, diced black olive and baked in basil tomato sauce. * GF vegan.

Spicy Mashed Sweet Potato : Sweet potatoes boiled with lemon, mashed with lemon zest and ginger, topped with toasted walnut and cilantro and baked.  * GF  vegan.  .

Lentil and Bulgur Pilaf :  Bulgur cooked with lentil in caramelized infused broth and topped with crispy caramelized onion.* 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