Fried eggplant, tomatoes, black olives, poblano, garlic, shallots & red onion.
Fennel, poblano, pomegranate, sage, carrots, cilantro, & crumbled feta.
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
A Levantine tartar. Finely ground lamb, bulgur, olive oil, onions, fresh mint & harissa.
A chef Rawia original! cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & homemade spicy harissa.
Fresh olive oil sauteed kale with shallots and frizzled onions
Pureed lentils with carrots & spices.
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
Braised filet mignon with potatoes, carrots, cilantro, pomegranate molasses, & shallots.
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 spiced, smashed lentils.
A Chef Rawia favorite! Baby squash, & eggplant hollowed & filled with rice & lamb in fresh tomato sauce.
Lamb-stuffed baby eggplant atop pita layered with rice, lamb, yogurt-tahini sauce & fresh tomato sauce.
Basmati rice topped with braised chunks of lamb, house-made goat milk yogurt & almonds.
Grape leaves & baby squash rolled/stuffed with lamb & rice stewed in lemon broth.
Pumpkin, yam & bulgur wheat layered with fresh spinach, chickpeas, onion, walnuts & pomegranate.