Salads


Tabbouleh Bulgur wheat, tomato mint and parsley

Fattoush Mixed salad with toasted pitta and sumac

Bazargan Bulgur wheat salad with walnut and flat-leaf parsley

Roasted beetroot with yoghurt and mint salad

Aubergine, tomato and pomegranate salad

Grated cucumber and mint salad


Main courses


Tagine of spring vegetables

Tagine of lamb with caramelised onions

Tagine of chicken with preserved lemons and olives

Kofte with tomato sauce and yoghurt

Breast of duck with pomegranate molasses

Pheasant with cloves, cinnamon and chestnuts

Hot Mezze


Grilled and marinated chicken kebabs with harissa and pomegranate seeds

Grilled lamb kofte with pine nuts and sumac

Prawns with garlic and coriander

Fish cakes with lime, coriander cardoman and cucumber relish

Feta cheese, beetroot and mint filo triangles

Little pies with fresh goat's cheese and olives

Little spinach and sumac pies

Courgette Fritters


Cold Mezze


Quails eggs with toasted cumin seeds and salt

Muhammara Walnut and roast pepper dip

Hummus with Preserved Lemons

Baba ghanouj Aubergine and tahini dip

Zhug Hot chilli pepper with cardoman and caraway seeds

Labneh Yoghurt cheese

Puddings


Orange and almond cake with orange syrup

Chocolate and apricot tart

Almond cigars

Yoghurt cake


Included is a selection of olives, crudités, Syrian and Lebanese flat - breads.

 

coming soon - downloadable Levant East menu (PDF)