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(Includes but not restricted to)

Meat

  • Ghami - Lamb tripe filled with rice, lamb mince, onions, roasted pine kernels, roasted almonds and spices, stove top cooked.
  • Aras - A blend of fine ground meat, burghul wheat, salt and condiments dome-shaped and filled with a choice of meat or lamb suet blended with fried onions and a selection of condiments, oven baked.
  • Kousa mihshe - Cored zucchini stuffed with rice, minced meat and spices, stove top cooked.
  • Kebbe nay - Tartare of fine ground lamb, burghul wheat blended with a selection of fresh herbs and spices.
  • Kebbe bil sayniyeh (with filling) - A blend of fine ground meat, bulgur wheat, and spices spread in two layers filled between with minced meat, fried onions, roasted pine kernels and spices, oven baked.
  • Kebbe bil sayniyeh (single layer) - A blend of fine ground meat, bulgur wheat, and spices spread in one layer, oven baked.
  • Daliʒ Mihshe - Boneless lamb forequarter filled with a combination of rice, minced meat, roasted pine kernels, almonds, salt and spices, oven baked served with a garlic, oregano and red wine sauce.
  • Lamb shanks - Slowed cooked served with a garlic and rosemary gravy.
  • Lamb roast - Leg of lamb served with garlic and oregano red wine jus.
  • Mansaf - Rice cooked in lamb shank stock, topped with lamb shank pieces, roasted almonds and pine nuts.
  • Kebbe arnabieh - Mini kabakeeb cooked in lamb shank and citrus stock sauce.
  • Beef lasagne - Handmade pasta sheets, filled in between with beef mince sauce made from a blend of tomatoes, tomato paste, herbs, salt and spices with cheese between each layer. The dish is topped with a generous layer of white sauce.
  • Ouzeh - Whole roast lamb stuffed with rice and Eastern spices served plain or with a side of roasted vegetables (feeds approximately 45 people).
 

Chicken

  • Riz a dajaj - Rice cooked in chicken stock with a blend of minced meat and spices topped with chicken meat, roasted pine kernels and almonds.
  • Dajaj mihshe - Whole chicken stuffed with rice, minced meat, roasted pine kernels, roasted almonds, salt and spices, oven roasted.
 

Seafood

  • Seayadiyi - Rice cooked in fish stock topped with golden brown onion wedges, fish fillet pieces, roasted pine kernels, salt and spices.
  • Samky harah - Pan fried fish fillets in our distinct fresh herb and nut tahini sauce, topped with a generous layer of roasted pine kernels and roasted almonds. Served hot or mild.
  • Kebbe bil sayniyeh - Fine ground fish fillets blended with burghul wheat, salt and spices, spread in a dish and oven baked.
 

Vegetarian

  • Root vegetables, rocket and Danish Feta - Rosemary and garlic roasted butternut pumpkin, parsnips, potato, zucchini, yellow squash, red capsicum, shallots rosemary, garlic.

Download a printable version of this menu. (PDF)