Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.
Slow cooked eggplant in tomato sauce with, caramelized onion & Tanoreen spices.
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.
Traditional Moroccan. Braised
lamb, chickpeas, lentils, tomato, cilantro.
Pureed lentils with carrots & spices.
Eggplant cooked in fresh tomato sauce with Tanoreen spices.
House made lamb sausage sauteed with spicy harissa, pignoli nuts & garlic.
Also known as sunchoke, braised into a thick stew with filet mignon, shallots, poblano peppers, fresh herbs, pomegranate molasses & spices. Served with rice.
Egypt’s national dish! Rice, lentils, pasta, onions, medium spicy red pepper sauce & spices.
Baby squash stuffed with almonds & lamb stewed in homemade yogurt-garlic sauce. Served with rice.
What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone, stuffed with cilantro-parsley-basil gremolata & Tanoreen spices.
Toasted pita layered with Egyptian rice, shredded chicken & chopped Mlookhia. Choose sauce of coriander & garlic OR red onion & vinegar.