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Cold Meze +

Cold Meze

Hot Meze +

Hot Meze

Larger Plates +

Larger Plates

Dessert +

Dessert

GLOSSARY

BARBERRY—red berry that is tart like a cranberry, BASTURMA—air dried beef with Armenian spices, CACIK—cucumber yogurt sauce with mint, CEZERYE—Turkish style carrot and pistachio confection, DUKKAH—Egyptian-style nut and seed spice blend, EN CROUTE—in pastry, FATTEH—crisp pita casserole, GIGANTE—giant white bean, GYRO—Greek dish of roasted meat, HALAWA—sweet, HALOUMI—brined sheep’s milk cheese from Cyprus, HALVA—Middle Eastern sesame confection, KOFTE—fritter or dumpling made with bulgur wheat, LABNE— very thick yogurt,
LAMBIC—Belgian-style beer, LAMEJUN—flatbread with ground meat topping, LOVAGE—celery like herb, MAHLEB—aromatic spice from sour cherry pit, MARAS PEPPER—medium spiced red chili, MARKOUK—paper thin flatbread, MEZE—small plates that are perfect to share, MIZITHRA—tangy ricotta-like fresh cheese, OUZO—anise-flavored aperitif, SAGANAKI—fried cheese, SHABAZI SPICE—green herbs and green chilies, SORREL—tart, lemony spring green, SPOON SALAD—finely chopped vegetables that fit in a spoon, TARATOR—almond sauce, TOPIK—stuffed hummus,
ZA’ATAR—wild herb blended with sesame and sumac


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