Friday’s Dinner Buffet

 

Appetizers:

Sun-dried tomato and Cranberry Spread :  Sun-dried tomato coarsely chopped with onion and walnuts and then mixed with pomegranate molasses and olive oil *  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:

Wheat and Beet Salad:  Wheat berries boiled and tossed with chopped yellow and red beet,  black radishes and purple potatoes with lemon and olive oil dressing.   * Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in mushroom tomato pepper 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 Bundles: Eggplant slices broiled until golden, stuffed with garlic and parsley mixtures, rolled into bundles and then baked in tomato and caper sauce.  GF vegan. 

Potato Kibbeh : Sweet and russet potatoes, boiled, mashed and them mixed with fine bulgur wheat to form a dough that is stuffed with walnut stuffing.  The kibbeh is baked until golden and then drizzled with pomegranate and chili paste. * Vegan

Garbanzo Beans Fatat : Garbanzo beans oiled in cumin and tahini sauce and then sprinkled with toasted pine nuts.   * 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