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Address:
1076 1st Ave, Btwn 58th & 59th St
New York, NY 10022
212-505-0005
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: puréed chickpeas with a touch of spicy harrisa |
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: smokey, roasted eggplant seasoned with tahini and lemon juice |
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: Egyptian yogurt, cucumber and garlic |
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: sesame seed paste with extra virgin olive oil |
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: Egyptian Soft sheep and cow milk cheese |
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: A traditional hearty green leaf rabbit soup seasoned with roasted garlic |
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: Sweet grape tomatoes, Persian cucumbers, red onions and carrots in a spicy citrus vinaigrette |
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: Baby Arugula, watercress and mint salad with extra virgin olive oil and shaved gibnah romi |
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: Sweet grape tomatoes with mashed gibnah domiaty chopped mint and extra virgin olive oil |
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: Traditional Egyptian grape leaves with rice, dill, parsley and coriander |
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: Stuffed house made phyllo pastries with mushroom, leeks, fresh herbs and gibnah domiaty |
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: Sautéed Egyptian dumpling of chickpeas, baby fava beans, coriander and parsley served with hot pita bread, tahini, harrisa and peasant salad |
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: Egyptian style cakes of lump blue crab meat, shrimp, leeks and scallions |
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: Baked sweet bell pepper, stuffed with savory mixture of jasmine rice, fresh herbs and spices served over house made tomato sauce. |
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: Grilled spiced beef sausage served with baked to order pita bread, zabadi and a tomato onion salad. |
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: Grilled sumac seasoned half free range boneless chicken |
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: Grilled whole fish of the day |
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: Oven baked whole red snapper, with baby vegetables perfumed with fresh basil and mint |
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: Oven steamed roulade of Talapia fillet, stuffed with jumbo lump crab meat, shrimp and leeks |
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: Grilled natural grass fed filet mignon with grilled marinated grape tomatoes |
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: Grilled Natural grass fed lamb chops |
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: Hearty oven braised mélange of market vegetables with homemade couscous |
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: Rice with vermicelli noodles |
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: Rice cooked with caramelized onions,Tomatoes in a seafood broth |
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: Egyptian style French fries |
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: Rice cooked with green leaf soup |
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: Traditional rice dish of sautéed rice, bread and garlic |
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: pureed chickpeas with a touch of spicy harrisa |
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: roasted and smoked eggplant with tahini and lemon juice |
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Second Course: Appetizers |
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: Sweet grape tomatoes, Persian cucumbers, red onions carrots in a spicy citrus vinaigrette |
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: Baby Arugula, watercress and mint salad with extra virgin olive oil and shaved gibnah romi (Egyptian hard cheese) |
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: Sweet grape tomatoes with mashed gibnah domiatry (Egyptian cheese) chopped mint and extra virgin olive oil |
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: Traditional Egyptian grape leaves with rice, dill parsley and coriander |
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: Stuffed house made phyllo pastries with mushroom leeks, fresh herbs and gibnah domiaty |
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: Sauteed Egyptian dumpling of chickpeas, baby fava beans, coriander and parsley stuffed in house made bread with tahini and harrisa dressing |
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: Egyptian style crab cakes of lump blue crab meat, shrimp, leeks and scallions |
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: Baked sweet bell pepper, stuffed with savory mixture of jasmine rice, fresh herbs and spices served over house made fresh tomato sauce |
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: Grilled spiced beef sausage served with home made pita bread, zabadi and a tomato onion salad |
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: A traditional hearty green leaf soup with roasted garlic and Egyptian rice |
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: Half of a free range boneless chicken grilled and seasoned with sumac served over molokhya rice |
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: Whole grilled prawns with sayadeya rice |
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: Grilled whole striped sea bass |
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: Oven baked whole red snapper, with baby vegetables perfumed with fresh orange and coriander |
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: Oven steamed roulade of Talapia fillet, stuffed with peppers and caramelized onions served with homemade couscous |
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: Grilled natural grass fed filet mignon with roasted garlic and grape tomatoes |
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