Beets tossed with mint, roasted walnuts, basil-olive oil dressing & feta cheese.
Fennel, poblano, pomegranate, sage, carrots, cilantro, & crumbled feta.
Spicy red pepper spread w/red onion & cucumber. Great with hummus & grills.
Mixed black olives, onions, olive oil, spices.
Green olives in Rawia’s special red pepper sauce.
Shawarma spiced baby bella mushrooms in mini pitas with tahini & toppings.
A Gaza specialty. Brown lentils, butternut squash & spices. Spicy.
Jumbo taboon flatbread topped with spicy lamb, tomato, almonds, & 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 with carrots, potatoes, cilantro-parsley-basil gremolata & Tanoreen spices. Served with rice or salad.
Baby squash hollowed then filled with spiced lamb & toasted almonds, stewed in yogurt, mint & garlic sauce. Topped with coriander-mint-olive oil te’qlai. Served with rice.
Baby squash stuffed with rice & lamb, cooked in fresh tomato sauce with Tanoreen spices.
Our favorite traditional ingredients! Half chicken covered in zaatar gremolata; oven roasted with potatoes, artichoke hearts, carrots, pearl onions, sumac, garlic, lemon & shallots.
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