Friday’s Dinner Buffet

 

Appetizers:

Gazpacho Hummus : Coarsely pureed garbanzo beans mixed with diced tomatoes, chopped parsley, chopped jalapeno pepper and diced cucumber with tahini and vinegar. *  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:

Wild Rice Salad:  Wild rice tossed with chopped Napa cabbage, celery, scallion, baby spinach, and sun-flower micro-greens and then drizzled with soy sauce and candied orange dressing.  GF  Vegan .

Main Dishes:

Beef Kufta :   Beef mixed with parsley, onion and spices made into balls and then baked in fresh tomato and 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 Kufta : Eggplant slices broiled until golden chopped and mixed with the chopped parsley, chopped cilantro, almonds, bread crumbs and spices, formed into balls and baked in tahini sauce.*  vegan.

Stuffed Pasta Shells : Pasta shells stuffed with spinach and ricotta cheese mixture and then baked in tomato basil sauce.* veg. 

Potato Cubes with Pesto : Russet potato cut into cubes and baked in basil pesto sauc.  * GF 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