Fried eggplant, tomatoes, black olives, poblano, garlic, shallots & red onion.
Poblano, red & green bells & long hot pureed with tangy tahini.
Smoked wheat berries, fennel, red onion, toasted almonds, lemon-olive oil
Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Radicchio, sumac, fresh pomegranate seeds, tomato, red onion, and pita chips
House-made flatbread, mastic flavored Arabic cheese, fresh veggies.
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.
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
Flat green pea in pod sautéed with fresh cilantro, poblano peppers, shallots & spices.
Beef filet braised with carrots in red wine and vegetable roux. Served with mashed potatoes.
From her forthcoming second cookbook, this recipe takes yellow, red, shallots, and pearl onions, and roasts them alongside a half-chicken in our signature spices.
Half chicken roasted with 40 cloves of garlic, carrots, pearl onions, carrots, cilantro lemon & spices. Served with garlic mashed potatoes.
Whole fish marinated in garlic-lemon, basil, ginger, cilantro, and poblano.
Whole fish marinated in garlic-lemon & herbs wrapped in fresh grape leaves & grilled.
“Upside down” is an epic dish. Layers of rice, carrots, caramelized onions, cauliflower, eggplant, pomegranate molasses & lamb shank are slow cooked for hours, flipped “upside down” & sprinkled with toasted slivered almonds.
Organic baseball squash, baby squash, & eggplant hollowed & filled with rice & lamb in fresh tomato sauce.