Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Zucchini pulp sautéed with olive oil, shallots & Tanoreen spices.
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.
Exotic green bean sautéed with shallots and fresh tomato
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
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.
Bulgur wheat & shredded striped bass shell layered with onions, toasted almonds, red snapper & Tanoreen spices. Served with fatoush salad.
House marinated lamb chops with roasted potatoes, tomato salad & rice.
A Syrian dish from Aleppo that is sweet, sour & hearty. Quince & braised beef are stewed with pomegranate & tomato broth, shallots, garlic & spices then finished with mini kibbie balls.
A Chef Rawia favorite! Baby squash, & eggplant hollowed & filled with rice & lamb in fresh tomato sauce.
Pumpkin, yam & bulgur wheat layered with fresh spinach, chickpeas, onion, walnuts & pomegranate.