Friday’s Dinner Buffet

 

Appetizers:

Beet  Hummus :  Red beet boiled, mashed and then whisked with tahini, lemon juice and cumin into unique hummus. *  Vegan 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:

Black Rice  Salad: Black rice boiled and then tossed with napa cabbage, red cabbage, rainbow carrots, celery with sesame seeds oil and soy sauce dressing.*  GF Vegan.

Main Dishes:

Beef Kufta :   Ground beef  mixed with onion, parsley, spices made into ball and baked in tahini and pomegrante 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 tomato, zucchini and baked in basil tomato sauce. * GF vegan.

Shish-Ba-Rak :  Zucchini ravioli cooked in yogurt mint sauce with toasted pine nuts. *  GF veg.  .

Burghol Bel-Banadora :  Coarse bulgur cooked with garbanzo beans in light tomato broth* 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