A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Chef Rawia's new recipe: smoked green wheat berries, green zaatar, chicken, toasted almonds &Tanoreen spices. Served with yogurt sauce.
Fried Artichoke Hearts12
Pickled, panko breaded, fried & served with spicy harissa dipping sauce.
Portobello mushrooms stuffed with assorted cheeses, garlic, fresh basil, sun dried tomatoes, breadcrumbs & herbs.
Portobello Sliders: Shawarma spiced mushrooms in mini pitas with tahini & toppings.
Simply sautéed with carrots, olive oil, lemon & garlic.
Chicken Musakhan Cigars12
Crispy filo dough with chicken, sumac, & onions. With tahini-harisa dipping sauce.
Bulgur wheat & finely ground fish shell layered with onions, toasted almonds, red snapper & Tanoreen spices. Served with fatoush salad.
Also known as sunchoke, braised into a thick stew with beef, shallots, poblano peppers, fresh herbs, pomegranate molasses & spices. Served with rice.
Grilled Red SnapperMP
Whole fish marinated in ginger, garlic-lemon, olive oil & herbs. Grilled, served with rice OR salad.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone braised with carrots, potatoes, cilantro-parsley-basil gremolata & Tanoreen spices. Served with rice or salad.