Farm-fresh, organic; pickled in allspice, black pepper, fennel, serrano peppers, and more!
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Slow cooked eggplant in tomato sauce with, caramelized onion & Tanoreen spices.
A Levantine tartar. Finely ground lamb, bulgur, olive oil, onions, fresh mint & harissa.
olives, cucumber, mint, green za’atar, moondrop grapes and a chili oil made here at Tanoreen! slightly spicy.
A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Pureed lentils with carrots & spices.
A Gaza specialty. Brown lentils, butternut squash & spices.
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
Chef Rawia's famous half chicken braised with olives, dried fruits, herbs, saffron, spices.
Half chicken roasted with 40 cloves of garlic, carrots, pearl onions, carrots, cilantro lemon & spices. Served with garlic mashed potatoes.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone with cilantro-parsley-basil gremolata, carrots, potatoes & Tanoreen spices.
Organic baseball squash, baby squash, & eggplant hollowed & filled with rice & lamb in fresh
Toasted pita layered with Egyptian rice, shredded chicken & chopped Mlookhia. Choose sauce of coriander & garlic OR red onion & vinegar.