STARTERS

BRIGIT'S FATAYER
Filo pastry filled with spicy shrimp,
baharat mix, amba chutney, harissa

DOLMA
Grape leaves stuffed with French wagyu
and rice, olive-walnut sauce

GOBI MOLE (V)
Grilled cauliflower, baharat mix,
mole sauce (butternut, carrots, chocolate)

JOSPERED AUBERGINE (V)
Coal-cooked aubergine, garlic, tomato,
farm egg, parmesan

PANEER ROLLS (V)
Paneer, feta, coriander, leek,
walnuts, date syrup

CHOU FARSI
Chou stuffed with veal, rice,
Kurkumama’s herb mix & walnuts

FADEL'S FATAH
Saffron-marinated chicken,
garden herbs, grilled eggplant,
tahina, pomegranate (2 pieces)

JERUSALEM CHOU 2.0 (V)
Grilled cabbage, kashk, saffron,
candied walnuts, date syrup

LAMB CROQUETTES
Slow-cooked lamb, smoked eggplant,
kashk, date chutney (2 pieces)

SAMBOUSEK
French wagyu, lavash, mango chutney
(3 pieces)

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SHARING COURSES

BIRYANI CHICKEN/SHRIMP/LAMB
Claypot and slow-cooked,
Kurkumama aromatic
herb mix and basmati rice

OYSTER KEBAB (VG)
Charcoaled oyster mushrooms
with spinach, coconut milk,
and mushroom sauce

PERSIAN LEMON CHICKEN
Coffee, sumac and honey-marinated
chicken with chickpeas-eggplant
sauce, croquettes, sweet bell peppers

TANGIA ARABIA
Claypot-cooked lamb with
black lemon and saffron served with
a signature purée and stone bread

KURKUMAMA KOFTA
French Wagyu meatballs,
pomegranate-plum sauce,
Kurkumama's herbs mix, walnuts

PERSIAN CURRY
Saffron-marinated chicken filled
with barberries, walnuts

TAMARINE
Sautéed sea bass, aromatic herb stew
with tamarind finish, saffron-pickled
fennel

TEHERAN STEW (V POSSIBLE)
Lemony spiced eggplant stew with
veal and lentils

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DESSERTS

SIGNATURE ICE CREAMS
Persian pistachio, strawberry sumac or
saffron rosewater infused ice cream

LEMONY LATIFEH
Crispy pastry layers filled with creamy
rosewater-infused custard

DECONSTRUCTED BAKLAVA
Levantine crunchy, sweet
and nutty pastry

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