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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No better time than now