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
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 .
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