Friday’s Dinner Buffet

 

Appetizers:

Kish-keh :  Fine bulgur soaked in Greek yogurt cheese and then mixed with walnut and mint infused olive oil . * 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:

Wild Rice Salad:  Wild rice cooked and then tossed with chopped broccoli, green onion, celery, carrots, toasted sun-flour seeds and olive oil. *  GF Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in tomato and rosemary sauce.  *  GF Dairy Free

Chicken Shish Tawook: Chicken breasts cooked in Sanaa’ signature orange sauce.*GF Dairy Free

Saffron Rice Pilaf: Basmati rice cooked in saffron infused sauce  and topped with  cranberries and carrots.*GF Vegan

Eggplant Kufta  : Eggplant slices broiled until golden, finely chopped and mixed with almonds, bread crumbs, parsley and seasoning, baked and then drizzled with tahini sumac sauce.  Vegan

Pasta with Basil Pesto and Sun-dried Tomatoes:  Orecchiette pasta cooked and then tossed with basil pesto and sun-dried tomato sauce. * Vegan.

Roasted Potatoes with Rosemary Aioli :  Baby potato tossed with rosemary and olive oil, baked until golden and then drizzled with rosemary infused aioli.  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