Dayboard:

Homemade, fresh whole milk yogurt (active cultures, home style Greek technique)

Local Honey

Labnah-(homemade cream cheese from a yogurt base) rolled in za'atar (thyme, dill, sesame, sumac herb blend) &,or dukka (crushed hazel nuts, sesame seeds, and almonds crushed with salt and pepper) Old world take on nutty cheese balls and cheese logs

Ful Madames - fava beans accented with colorful mansour lentils and fresh chic peas stewed for hours in a sweet and savory broth (vegetarian) accented with fresh and house made Moroccan preserved lemons also with tomatoes, celery, cilantro, parsley, fresh mint, cumin, coriander, a deep rich lentil soup, traditionally served over bread with a fried egg

Shaksluka - eggs poached on a bed of traditional herbs and vegetables served on fresh khoubiz or pita bread for a piquant breakfast sandwich, Italians call this "Eggs in Purgatory", also akin to a Spanish omelet. Eggplant, zucchini, and tomatoes sauteed in garlic and olive oil, cilantro, basil, and parsley, egg cracked into it and sauteed onto it....a layered omelet type of dish....served in a "pita wrap" format

Pomegranate and melons in Orange Water Syrup.

Moroccan Vegetable salad: carrots, zucchini, yellow squash, roasted eggplant, balsamic vinaigrette, scallion, chopped red onion, parsley, cilantro, coriander, cumin, ginger, garlic, possibly cinnamon to taste

Dates stuffed with a puree of sweet potato flavored with honey, galangal ( ginger family, older style herb, tuber similar to ginger, often used as a medieval aphrodisiac in cooking) and green cardamom and rolled in toasted coconut. (This is essentially a mini pumpkin pie in taste and consistency)

Dried apricots stuffed with double cream Egyptian Feta, preserved Moroccan lemon and limes, fresh mint and then rolled in pistachio. a mini apricot danish...Egyptian feta is not sharp....nearly sweet and light in flavor...not the more common feta bite favor.

Laham bi'ajin - fresh baked, open faced meat pies (little open faced pizzas....dough rolled out topped with minced chopped vegetables and herbs ( vegetarian friendly) poultry sauteed with tomatoes spices......so essentially an open faced pizza with a non Italian flavor.

Assorted Traditional Breads

Traditional Yogurt and Fruit based drinks including Ayran,Iben,Lassis in a myriad of flavors

Ayran (thin yogurt mixed with a bit of sugar salt and rose water), Iben,Lassis in a myriad of flavors: Smoothies.....assortment of fruit nectars ( mango, guava, etc) added with homemade yogurt and rose syrup and mint added in

Q'ahwah and Q'shr (Arabic and Yemeni Coffee) Yemini coffee incorporates green cardamom, ground ginger and cardamom in another, and Turkish coffee

Chai Turki & Moroccan Mint tea ( black or red tea with fresh mint orange water and sugar and spearmint leaves if available, as well as a basic Baroddi (grown in India) black tea

Cholent - (traditional Israeli stew slow cooked for the Sabbath ) beef roast, carrots, turnips, parsnips, vegetable oil, garlic, onion, ginger, salt, fresh cilantro, clove, nutmeg, cinnamon, coriander.

Feast:

Mezzeh ( Caviar (thin layer of both red and black) on a block of homemade yogurt based cream cheese spiced and flavored with fresh scallion, roasted Eggplant and garlic, meant to be sliced off and eaten on bread, served individually at tables)

Hummus bi tahini, smoother and creamier with and with out Shawarma (essentially gyro meat, slow cooked with lemon, oregano, garlic, and thyme, sliced really really thin)

tazaki-cucumber, garlic, dill, mint yogurt sauce most commonly served with gyros now, but a common sauce in ages past.

Baba Ganoush

Spanokopita and kotopita( Greek spinach and cheese pie with philo dough, and spiced ground chicken pie, with dill mint, oregano cream sauce)

Variety of Boreks(cigar shaped pastries with assorted fillings) hors d' oeuvre pastries, vegetable fillings cheese fillings shape will identify the filling ( as well as by card) finger pastries, cinnamon nutmeg, parsley, feta cheese parsley, artichoke hearts,....dates apples a variety of savory and sweet flavors

Fatoush (Egyptian melokhia, sumac and aiyish bread salad) - fancy word for salad with crutons....naturally leavened or unleavened, mixed greens, vinaigrette style dressing with no vinegar...sumac ( berries=lemon and strawberry cross with none of the bite of vinegar) olive oil and lemon

Bastilla- sweet and savory pigeon almond pie wrapped in warka(it's like phyllo) Moroccan, chicken and nut pie, quiche like texture with the addition of egg custard to bind it....a Moroccan quiche wrapped in phyllo dough ( topped with powdered sugar and cinnamon so it's sweet and savory at the same time

Lamb-marinating in yogurt, fresh herbs, and lemon, oregano, sage, thyme, the yogurt marinade will take out the gaminess and tenderize served on greens of some sort

Chello Kabob- Persian favorite rice and meat presentation, meat marinaded in red wine lemon, bay leaf, oregano ....meat on a stick with saffron rice...this is a lightly spiced dish...mild, vegetables cubed and interspersed on the skewers with the meat

Chicken Tagine with Dates and pomegranate and almond-slow cooked with saffron in this dish carrots, sweet potato, vegetable mix, a slow cooked pot roast, the chicken will fall off the bone when this is complete. an Iranian dish

Lamb Tagine with Almonds and Saffron, honey, star anise, mace, served with roasted spring onions and asparagus and artichokes depending on availability.

Vegetarian Tagine

pullo rice, essentially saffron rice

Dessert:

Assorted Traditional Sweets including Kadayif,Baklava,Um M'ali,Rahat lokum (Turkish delight)

Na'na (Moroccan Mint Tea)

Q'ahweh M'rebi (Maghreb Coffee flavored with orange water & cinnamon