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Choice of 5 cold appetizers. Save up to 30%.
n of 4 hot appetizers. Save up to 20%.
Choice of 1 soup and 1 main dish, served with cabbage salad & curry hummus. Save up to 35%.
Smoky-flavored roast tomato soup, garnished with crispy eggplant croutons and pesto sauce.
Spicy lentil soup with quinoa and vegetables, served with crispy pita croutons and lemon wedges.
Freekeh, kale and sweet potato soup with chickpeas, served with lemon wedges.
Roast pumpkin & chickpeas on a bed of garlic-flavored yogurt, topped with pita croutons, pumpkin seeds and pine nuts.
5 Pieces of crispy fried halloumi cheese sticks, served with side fig jam.
A trio of grilled halloumi cheese ‘sliders’, topped with fig jam, tomatoes and black olive paste.
4 Pieces of oat kibbeh balls stuffed with cheese, jalapeno peppers, capers and fresh dill leaves, served with yogurt and pomegranate molasses sauce.
4 Pieces of oat kibbeh balls stuffed with sauteed spinach and walnuts, served with yoghurt and pomegranate molasses sauce.
Creamy mashed potatoes, topped with Portobello mushrooms and caramelized onions.
Spinach and quinoa fritters, served with creamy tahini herb sauce and pickles.
Spicy curry-flavored hummus, garnished with coriander leaves and a drizzle of olive oil. Served with Arabic bread.
Slow-cooked brown lentils and eggplants, topped with pomegranate molasses, pomegranate seeds, a drizzle of olive oil and crispy fried onions. Served with Arabic bread.
Smoky roast eggplants with mixed nuts and fresh mint, topped with pomegranate molasses, pomegranate seeds and a drizzle of olive oil. Served with Arabic bread.
Roast butternut squash, smashed with yogurt and tahini sauce, topped with pumpkin seeds and a drizzle of olive oil. Served with Arabic bread.
Creamy orange blossom-scented labneh, topped with cucumbers, roast pumpkin seeds and a drizzle of olive oil. Served with Arabic bread.
6 pieces of slow-cooked vine leaves, stuffed with rice and vegetables.
A tangy salad of white & red cabbage, avocado, chickpeas, tomatoes, burghul, garnished with fresh mint leaves, spring onions, and served with lemon and sumac dressing.
Roast vegetables (red & yellow capsicum, zucchini, eggplant, tomatoes), grilled halloumi cheese and quinoa, garnished with fresh zaatar leaves and served with pesto sauce.
Finely chopped kale leaves, green apples, cherry tomatoes, topped with feta cheese and roast almonds, and served with toast pita bread and Fattoush dressing (pomegranate molasses & sumac).
Roast caramelized cauliflower with spring onions, fresh mint and red chilli, garnished with toasted sesame seeds and served with creamy tahini herb dressing.
Moroccan-style artichoke, potato, olives and dried apricot stew, garnished with slivered almonds and served with couscous.
Spaghetti pasta in coriander and garlic-flavored yogurt sauce, finished off with crushed Aleppo pepper.
Caraway-flavored chickpea, butternut squash, vegetable and tomato stew, served with traditional Palestinian Maftool.
Moroccan style couscous.
Sliced eggplants stuffed with feta cheese and roasted red chilli peppers, rolled in spicy tomato sauce, topped with rosemary breadcrumbs, and served with vermicelli rice.
Middle-Eastern green pea, carrot and potato stew, served with vermicelli rice.
5 Cheese-stuffed kunafa balls, garnished with pistachios. Served with sugar syrup.
Chocolate, tahini & pistachio brownies.
Cinnamon-flavored Umm Ali pudding, with coconut and mixed roast nuts.
Pistachio Baklava cheesecake.
Orange Blossom-scented creamy Mhalabieh with mixed berries and granola.
Juices & Drinks
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