Pureed smoked eggplant, tahini, olive oil and freshly squeezed lemon juice.
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Grape leaves stuffed with rice, pine nuts, currants, fresh dill and mint.
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Finely chopped vegetables with onion and spicy peppers.
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Pureed chickpeas and seasoned tahini.
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Thick yogurt with walnuts, garlic and herbs.
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Lentil balls. Mashed lentils, onion and parsley tossed with cumin, lemon juice...
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Chef's choice of five appetizers.
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Fried cubes of eggplant tossed with tomato sauce.
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Cracked wheat, sweet peppers, scallion and chopped parsley.
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Delicious sweet and buttery pastry with pistachios.
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Slightly caramelized milk custard.
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