Middle Eastern Fine Dining

Creamy hummus, smoky baba ghanoush, and tangy muhammara, served with freshly baked pita bread and assorted crudités.

Finely minced raw lamb blended with bulgur wheat, onions, and aromatic spices, topped with olive oil and served with mint leaves and radishes.

Quail eggs poached in a rich tomato, pepper, and onion sauce spiced with cumin and harissa, garnished with fresh cilantro and warm flatbread.

Crispy chickpea falafel with a tangy sumac yogurt dip, pickled turnips, and a drizzle of tahini.

Crisp lettuce, radishes, tomatoes, and cucumbers tossed in a lemon-sumac vinaigrette and topped with crispy pita croutons.

Slow-cooked lamb shank braised in a spiced yogurt sauce, served over fragrant saffron rice and garnished with toasted pine nuts and fresh herbs.

Sea bass marinated in chermoula, grilled to perfection, served with pearl couscous, roasted vegetables, and a lemony tahini sauce.

Roasted eggplants filled with spiced ground lamb, pine nuts, and raisins, served with a rich tomato sauce and saffron rice.

A traditional upside-down rice dish layered with tender chicken, eggplant, and potato, infused with fragrant spices and garnished with slivered almonds.

Lentils and rice topped with sweet caramelised onions, served with a cucumber-yogurt salad.

Layers of crisp pastry filled with spiced nuts and drizzled with a fragrant orange blossom and honey syrup.

Shredded filo pastry soaked in a light sugar syrup, filled with creamy ashta, and topped with crushed pistachios.

Delicate semolina cookies filled with sweet dates and walnuts, dusted with powdered sugar.

Creamy rice pudding infused with rosewater, topped with crushed pistachios and a sprinkle of cinnamon.

Rich, silky chocolate mousse subtly spiced with cardamom, served with a side of fresh berries.