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Chicken
Chicken and rice are cooked in the mandi style using charcoal to give it a distinctive smoky flavor.
Meat
Fresh lamb is buried in a covered clay pit and slowly cooked to preserve its tenderness and flavor.
Extras Items
The potatoes are fried in plenty of oil until golden and crispy with a soft texture on the inside.
Grind peppers and tomatoes with spices to create a hot sauce that is served cold.
Mix the sahawk with the cheese until the flavors combine and it becomes a creamy spicy sauce.
Grills
Served with french fries, garlic, hummus, and lebanese bread.
Rice
Mandi rice is cooked over charcoal with spices until it gain a rich smoky flavour.
Soup
The bread is broken, watered with meat broth until absorbed, and served hot with a rich layer.
Salads
Tomatoes, onions, lettuce, cucumbers, mint, purslanes, thyme, radishes, pomegranate molasses
Rocca-tomato-onion-sumac
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