- Menu -

Starters

-

 

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

 

 

* * *