Grape leaves, herbs, rice, olive oil, salt, lemon, juice
Slow-roasted lamb shoulder, perfectly seasoned and cooked until tender and juicy. Served with a side of rice or vegetables for a hearty meal.
The Iranian-style eggplant dip, often referred to as “Kashk-e Bademjan”, is a flavorful, rich, and velvety dip made primarily from eggplant and kashk (fermented whey), which gives it a unique, tangy taste.
Chrispy falafel balls, fresh lettuce, tomatoes and cucumber, drizzled with tahini sauce all wrapped in soft flat bread.
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