Journey through a plethora of dishes from Egypt, Greece, and beyond.
First Course Pickles cucumber, carrot, fennel, vinegar, coriander, carraway seed, rose water Humus w/ pita & veggies chickpeas, tahini (sesame seeds), garlic, lemon juice, olive oil, cumin cucumber, carrot, celery Zaytūn Mutabbal (Seasoned Olives) black olives, walnuts, hazelnuts, coriander, lemon relish, olive oil feta Blind Mice (boiled egg halves) *has a sauce, served separate) honey, lovage seed, pine nuts, fish sauce, wine vinegar, clove Erebinthoi Knakosymmigeis (Saffron Chickpeas chickpeas, vegetable stock, saffron threads Lahanodolmathes, vegan version (Spinach Stuffed Cabbage Leaves) onion, spinach, rice, dill, parsley, cumin, olive oil, cabbage, vegetable stock Black Barida (Roasted Chicken in Radin Sauce) roasted chicken, rasins, ginger, wine vinegar, olive oil, cinnamon, feverfew, galangal Baba Ghanoush eggplant dip w/pita wedges & cucumber slices eggplant, garlic, lemon, tahini, olive oil, parsley, cumin | Second Course Qaliyyat al-Shawi (Kofta or typical gyros type meat) beef, lamb, parsley, coriander, onion, cinnamon, garlic, nutmeg, cumin, pepper Pita Shiraz Laban bi-Buqul (tzatziki like dip) yogurt, Nigella seeds, celery leaves, mint, garlic, lemon, green onion, walnuts, mustard powder Cucumber Salad cucumber, red onion, black olives, artichoke hearts, basil, olive oil, lemon, fresh dill, basil, garlic Minted Melon in Honey fresh melon, mint, honey Red Lentils lentils, vegetable stock, onion, lemon, cumin | Third Course Qatayef - pastry filled with mixture of raisins and nuts, sometimes a sweet cream or cream cheese Hias (in log form and sliced) dates, pecans/walnuts, sugar, milk, vanilla Spice Cake flour, sugar, eggs, vanilla, cinnamon, ginger, allspice, clove, vanilla |