Fresh roasted beets pureed with tahini, garlic & lemon.
Lentils, fresh herbs, red onions, kohlrabi, cucumber, tomato, cilantro, lemon-olive oil dressing. Vegan.
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Slow cooked eggplant in tomato sauce with, caramelized onion & Tanoreen spices.
Radicchio, sumac, fresh pomegranate seeds, tomato, red onion, and pita chips.
Arabic cucumbers pickled with coriander seeds and spices.
Rawia’s special spicy olives.
Add some spiciness to your meal with these homemade pickled jalapeños.
A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Pickled, panko breaded, fried & served with spicy harissa dipping sauce.
Fresh green beans sautéed with fresh tomato, shallots & olive oil.
House made lamb sausage, spicy red pepper & garlic harissa, nuts.
Portobello Sliders: Shawarma spiced mushrooms in mini pitas with tahini & toppings.
A Gaza specialty. Brown lentils, butternut squash & spices.
Egypt’s national dish! Rice, lentils, pasta, onions, medium spicy red pepper sauce & spices. Served with tomato salad.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone, stuffed with cilantro-parsley-basil gremolata & Tanoreen spices. Served with rice or salad.
Jordan's national dish! Safron basmati rice topped with braised lamb, house-made goat milk yogurt & almonds.
Sumac-rubbed half chicken baked with caramelized onions, olive oil & spices, & slivered almonds, served on house-made flatbread OR gluten free over a bed of potatoes.
Fresh green beans & braised beef stewed in hearty tomato sauce. Served with rice.