Fresh roasted beets pureed with tahini, garlic & lemon.
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Mixed black olives, onions, olive oil, spices.
Green olives in Rawia’s special red pepper sauce.
Add some spiciness to your meal with these house made favorites.
Chef Rawia's new recipe: smoked green wheat berries, green zaatar, chicken, toasted almonds &Tanoreen spices. Served with yogurt sauce.
Fresh green beans sautéed with fresh tomato, shallots & olive oil.
House made lamb sausage, spicy red pepper, nuts, garlic & harissa.
Shawarma spiced baby bella mushrooms in mini pitas with tahini & toppings.
Filo dough pockets stuffed with mildly spicy lamb & nuts OR vegetables. Served with a pesto-cilantro dipping sauce.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone with carrots, potatoes, cilantro-parsley-basil gremolata & Tanoreen spices. Served with rice or salad.
Fresh green beans stewed with coriander, shallots, garlic, olive oil, fresh tomato & spices. Served with rice.
“The fisherman’s meal.” Rice sautéed with shredded porgy, caramelized onions, almonds & Tanoreen spices. Served with debone fried porgy, tarator sauce & salad.
Green fava beans cooked with braised lamb in yogurt-mint-garlic sauce & Tanoreen spices. Served with rice pilaf
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