| Tarbush Hommus |
| Chickpeas with tahina sauce (sesame paste), garlic and parsley topped with olive oil. A strong-flavored dip and the house' signature dish |
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| Hommus Tahina |
| Hommus with tahina sauce, generously drenched in olive oil |
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| Hommus Meat |
| Hommus topped with sliced, black-pepper sautéed lamb |
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| Baba Ghanoush |
| A classic grilled eggplant dip |
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| Mutabal |
| Grilled eggplant dip made creamy with tahina sauce with generously drenched in olive oil |
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| Labneh |
| Cottage cheese drained through cheesecloth until thick and creamy then topped with dry mint leaves, olives and olive oil |
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| White cheese |
| The freshest farmer's cheese, served with sliced tomatoes and cucumber |
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| Wara Ainab |
| Pickled wine leaves stuffed with rice mixed with tomatoes, onions and herbs. (4 pieces to a serving) |
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| Kibbeh |
| Deep-fried minced lamb balls encased in a lamb and cracked wheat shell (4 pieces to a serving) |
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| Falafel |
| Patties formed from chickpeas combined with spring onions. Deep fried and served with tahina sauce |
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| Mussakaa |
| Baked eggplant with capsicum and onion serve with tomato gravy |
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| Foul with Hommus |
| A dip combining the flavors of Fava beans and chickpeas |
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| Foul |
| A dip made from fava beans mixed with a bit of lemon juice and the Chef's special sauce |
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| Sambosa |
Not quite an appetizer, these deep-fried spring rolls may be enjoyed as a side dish or for snacks. A guaranteed mainstay at any Middle Eastern table. You may choose from the following stuffing:
~ Lamb
~ Chicken
~ Vegetables
~ Cheese
(4 pieces to a serving) |
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| Chicken Wing |
These deeply marinated chicken wings are served hot off the grill
(6 pieces to a serving) |
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| Mix Vegetables |
