roasted eggplant puree in garlic olive oil and tahini paste
chickpea purée with lemon, garlic, olive oil, and tahini
served with toasted Syrian bread
whole wheat grain steeped in lemon, parsley and tomatoes
served with dried apricot chutney
pureed chick peas with yogurt-mint dipping sauce
with olives, feta cheese and apricot dressing
with Cornish game hens, quail and Majoul dates
grilled over oak-wood and served with preserved lemons and olives
with sea bass, shrimp, calamari and sardines
tender marinated beef, grilled and served over Moroccan basmati rice pilaf
with vanilla bean ice cream
with Grand Marnier and candied oranges
Poached fresh fruits in Moroccan seasoning wrapped and baked in Phyllo