Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
A Levantine tartar. Finely ground lamb, bulgur, olive oil, onions, fresh mint & harissa.
Poblano, red & green bells & long hot pureed with tangy tahini.
Baby arugula, kale, spinach, onions, tomato, walnuts, olives & fresh herbs topped with crispy halloumi OR feta cheese & sesame vinaigrette. As a shared app or entrée.
Beets tossed with mint, roasted walnuts, almonds, basil-olive oil dressing.
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.
Smoked green wheat berries, filet mignon, toasted almonds &Tanoreen spices.
Sliced artichoke hearts sautéed with fresh tomato, basil-pesto & garlic.
Eggplant cooked in fresh tomato sauce with Tanoreen spices.
A Gaza specialty. Brown lentils, butternut squash & spices.
Fresh mlookhia leaves stewed with shredded chicken, coriander, lemon-garlic.
Red peppers stuffed with rice, filet mignon, dill, cilantro, shallots, stewed in fresh tomato sauce.
Original Menu Classic! Baby okra, fresh tomato sauce, lemon, garlic, coriander, shallots, & cilantro.
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.
Braised beef, Portobello mushrooms, white wine, fresh herbs & spices, finished with almond teqlai (seasoned garlic sauce). Recipe from our upcoming cookbook LEVANT!
Whole fish marinated in garlic-lemon, basil, ginger, cilantro, and poblano. Bronzini or Red Snapper available.
Chicken slow roasted with onion, garlic, lemon juice & olives, with mixed dried fruits; apricots, raisins, cranberries, & an aromatic blend of basil cilantro, parsley & assorted spices.