Fried eggplant topped with fresh tomato-jalapeno-garlic salad.
Poblano, red & green bells & long hot pureed with tangy tahini.
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Radicchio, sumac, fresh pomegranate seeds, tomato, red onion, and pita chips
A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Crisp fillo cigars stuffed w/ homemade Arabic cheese.
Bulgur & lamb shell stuffed with eggplant, tomato, garlic & spices.
Pureed lentils with carrots & spices.
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
Bulgur wheat & shredded striped bass shell layered with onions, toasted almonds, red snapper & Tanoreen spices.
Half chicken roasted with 40 cloves of garlic, carrots, pearl onions, cilantro lemon & spices.
House marinated lamb chops with roasted potatoes, tomato salad & rice.
This is a Nazarene traditional dish that will be featured in Chef Rawia’s next book. We make a shell of bulgur wheat and potato; stuffed with almonds, sumac, and shallots. Served in a pool of lentil teqlai
Basmati rice topped with braised chunks of lamb, house-made goat milk yogurt & almonds.