Friday’s Dinner Buffet

 

Appetizers:

Gazpacho Hummus :  Finely chopped tomato, cucumber, scallion and pepper mixed with hummus.*  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:

Romaine Lettuce and Garbanzo Bean Salad:  Romaine lettuce chopped with garbanzo beans, cucumber, tomato and fresh mint with olive oil and lemon juice dressing. * Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in fresh tomato 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 Monazalat : Eggplant slices broiled, diced topped with walnut onion stuffing, baked in pomegranate molasses sauce and then drizzled with yogurt sauce. GF veg. 

Potato Puttanesca: Baby potato baked until golden and then topped with olive and caper sauce.* Vegan GF.

Zucchini and Lima Beans Pilaf : Coarse bulgur cooked with zucchini and lima bean in cilantro infused broth.* 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