- Menu -

Starters
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Hummus - A puree of chick peas, tahini and garlic, blended with olive oil and lemon juice - 4.15
Ful Bi - Hummus - The tradional way of eating hummus and Eygiptian broad beens - 5.15
Mutabul - Aubergine dip with tahini, olive oil and gairlic - 4.45
Tabouleh - A burghal (cracked wheat) salad of chopped vegatables, mint, olive oil and lemon - 4.35
Baba Ganouge - Grilled aubergines, with chopped tomatoes, onion, peppers, parsley, olice oil and lemon - 4.70
Gagamp - Cabbage leaves, filled with lamb meat, rice, tomatoes and parsley - 5.15
Kufta - Balls of spicy lamb meat, mixed with onion, parsley, cumin, chilli, pepper and gailic served with spinage - 5.15
Yershig - Home made spicy sausage - 5.35
Arayes - Toasted pitta bread, filled with seasoned miced lamb, served with salad - 4.20
Dabagadztzugnik - Small fish (whaitebait), tossed in flour and deep fried in oil, served with lemon wedges - 5.95
Ful - Egyptian brown beans, cookd in oil and garlic, served with egg - 4.20
Falafel - Small vegatable rissoles, made with ground broad beans and chickpeas and spices, fried in oil - 4.70
Shomin - Spinage and yoghurt salad, cooked in butter and onions - 4.70
Garge - Garlic mushrooms with cumin, caraway seeds, cooked in wine - 4.45
Feta Cheese - 4.15
Turlu - Aubergine, potato and pepper, served in a rich tomato sauce, with a cheese topping - 4.70