Menu
Local Arabic cuisine From the ground to the plate
OPENERS
STARTERS
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FATOUSH SALAD 46
Thickly cut field fresh vegetables and toasted grain bread cubes, in lemon, hyssop and olive oil
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GREEN SALAD WITH JABANA AND FIGS 49
Lettuce, cherry tomatoes, onion and peppers with figs and Baladi cheese, in wild mustard marinade with honey and olive oil
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GOAT YOGURT TZATZIKI 44
Goat yogurt in dill, garlic and cucumbers, served with cheese and hyssop rolls
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KIBBEH SYNIA 43
Layers of bulgur and ground lamb with pine nuts and herbs Garden, under tahini and lemon cream
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Stuffed garden vegetables 64
Seasonal vegetables stuffed with basmati rice, ground lamb and garden herbs. Boiled in pomegranate concentrate and placed on local brick
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Cuba Sea 58
A bulgul cube is stuffed with trout, mullet, and seaweed chopped and placed on lentils and green wheat, chips Jebana, pickled lemon and pistachios
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Sambusc interior parts 54
Pockets of dough filled with interior parts, onion jam and green pepper next to a coarse salad and tahini
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CRASS 38
Garlic chard and onion pastry baked in a brick oven next to it Mint tahini
MAINS
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MUSAKHAN 85
Half pullet on bread in chicken stock. Baked in a taboon oven with onion and sumac
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SHISH BARAK 81
Dumplings stuffed with minced lamb with chopped parsley, cooked in hot yogurt
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FCHARRA 119
Beef cuts in root vegetables and field vegetables, baked in a clay dish wrapped in dough, on hot breaks, and served with smoked green wheat stew
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LAMB CUTLETS SYNIA 87
Lamb cutlets served vegetables roasted in a taboon oven, in tomato sauce and with green tahini
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lamb's arm 129
Slow-cooked lamb shoulder next to root vegetables and smoked green wheat stew
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FISH KEBAB 84
Sea bass meatballs in hummus stew, tomatoes and a seasonal vegetable
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Kafif ya aga 55
Seasonal vegetable stew and roasted root vegetables, tahini local raw. Beside Freaky