Broiled Eggplant Kebab on a bed of delicately seasoned sautéed onions, mixed peppers and tomatoes. Served with Syrian Pita bread.

Kibbeh Pie Layered between a top and bottom crust, this stuffing of ground beef, burgul, onion, almonds, baharaat and salt is baked like a pie topped with fragrant ghee.

Meat Pie. Flaky buttery puff pastry wrapped around beef, rice, peas, carrots and golden fried cashews. A blend of sweet spices, including allspice, cinnamon, nutmeg, cloves and cardamom gives this its Middle Eastern accent and makes it a favourite especially during Ramadan.

Meat Stuffed Vine Leaves. A 1983 NY Times article devoted to the history of grape/vine leaves gives most credit to the Greeks for this culinary feat: “Greeks will tell you that the origin of stuffed vine leaves goes back to the time when Alexander the Great besieged Thebes. Food became so scarce that the Thebans cut what meat they had into little bits and rolled it in grape leaves.” Stuffed vine leaves have come a long way since then and are popular throughout Greece, Turkey, the Balkans and the Middle East. Deliciously sticky, tender Syrian vine leaves are stuffed with a beef and rice, cooked over a meaty bone-in steak for extra flavor, and smothered with a garlicky lemon sauce.

Stuffed Zucchinis are truly a Syrian comfort food. Young pale green zucchini known as white marrows are cored and stuffed with spiced ground lamb, Served with Syrian Rice Pilaf.

Upside Down Eggplant & Rice. This is a traditional dish from the Levant. It includes seasoned ground beef, rice, and fried eggplant layered in a pot, which is then flipped upside down when served, hence the name Makloúba, which translates literally as "upside-down". Topped with almonds and cashews.

Stuffed Vegetables. If it can be stuffed, we can do it. Peppers, Zucchini, Eggplant, Tomatoes are stuffed with seasoned beef & rice and simmered in an aromatic broth of tomato juice, garlic, lemon juice, salt and mint. This dish requires a fork and a spoon.

Oven Roasted Chicken with Potatoes. One of the most popular oven chicken dishes in Syria. Chicken is roasted on a bed of sliced potatoes with lots of garlic, lemon and seasoned with baharaát, our special seven spice mix.

Stuffed Baby Eggplant in Tomato Sauce. Once you slice through the silky flesh to reveal a fragrantly seasoned lamb stuffing, this deceptively simple dish is absolutely luscious and satisfying. Served with Syrian Rice Pilaf.

Kibbeh Torpedoes This is the most popular version where a stuffing of ground beef, burgul, onion, baharaat and walnuts are formed into torpedo (or American Football) shapes, covered in a Kibbeh shell and fried until crispy.

Kibbeh Balls Stuffing of ground beef, burgul, onion, baharaat are formed into balls, covered in a Kibbeh shell, stuffed with pistachios and dipped in ghee before baking.

Molokhia with Chicken. The leaves of Corchorus olitorius (commonly known as Molokhia in Arabic or Jews Mallow, Nalta/Tossa Jute) are used as a vegetable in soups and stews all over the Middle East, East African and North African countries. The Syrian version of this dish sees these slightly bitter Molokhia leaves sauteed and cooked with garlic, coriander, bay leaves, Baharaát spice and chicken broth. It is served with shredded chicken on plain white rice accompanied with lemon and pickled turnip

Spinach Beef with Rice. Made with spinach, ground beef, and loads of flavor from garlic, coriander, and our special seven spice blend. Who would have thought something so tasty can be so healthy. Sprinkle with accompanying lemon wedge. Served on Syrian Rice Pilaf.

Green Beans with Beef. Green beans are simmered with both ground and stewing beef in tomato sauce. Hints of aromatic cinnamon and cumin complement both the beans and the beef making this a perfect choice in both warm and cold weather. Served with Syrian Rice Pilaf.

(VEGAN) Braised Green Beans. A flavourful vegetarian dish of fresh green beans, tomatoes and onions seasoned with garlic and coriander.

(VEGAN) Eggplant Stew. This earthy vegan stew features cubed eggplant sautéed in olive oil and then simmered in a zesty tomato sauce with onions, garlic, red and green pepper.

(VEGETARIAN) Fava Beans with Tahini. Kidney beans stewed with tahini and yoghurt, seasoned with garlic, cumin, and lemon. This creamy, comforting meal is accompanied with sliced onion and pickled cucumber. Served with Pita Bread

(VEGAN) Fava Bean Salad. This is hearty vegan salad of Kidney Beans, Green Onions, Tomatoes, Cucumber and Carrots. It is dressed with Pomegranate Molasses, Olive Oil, Lemon and Cumin and garnished with Parsley, Mint and Black Olives. Served with Pita Bread

This cool and creamy yogurt sauce is perfect with grilled meats, salmon, or as an accompaniment with a variety of Syrian specialties such as Oúzi, Sheikh al Sehshí, Tabbouleh or Moujaddara. Can also be served on its own as a mezze with Pita Bread or Crudites.

Mini Savoury Pies. A small savoury pie, served as mezze (appetizer) or snack. Filled with meat or cheese or vegetables and fried until golden. Popular all over the Middle East, our favourite is our own Syrian Grandmother’s recipe. Sambousek are usually served in small amounts, usually 3-4 pies in a plate

Mini Savoury Pies. A small savoury pie, served as mezze (appetizer) or snack. Filled with meat or cheese or vegetables and fried until golden. Popular all over the Middle East, our favourite is our own Syrian Grandmother’s recipe. Sambousek are usually served in small amounts, usually 3-4 pies in a plate.

(VEGAN) Stuffed Vine Leaves. Popular in Greece and throughout the Middle East, this vegetarian dish can be served as a mezze (appetizer) or main dish. Unlike the typical stuffed vine leaves, our version from Aleppo is seasoned with tomato, pepper paste, cinnamon, pomegranate molasses and a hint of coffee and is cooked very slowly for many hours.

Fava Bean Dip. This deliciously seasoned traditional dip features kidney beans blended with onion, tomato and olive oil Served with Pita Bread

Eggplant Dip. Along with Hummus, this is the most common Mezze dish. You will see it on every table in every Syrian restaurant. Char grilled aubergine gives this dip a smoky flavour. Pureed with garlic tahini, yoghurt, garlic, lemon and olive oil. Garnished with black olive & pomegranate seeds Served with Pita Bread

Hummus is a Levantine dip or spread made from cooked, mashed chickpeas or other beans, blended with tahini, olive oil, lemon juice, salt and garlic.

A staple salad in Syrian cuisine, this colorful dish is made with the freshest ingredients. Finely-chopped parsley, tomato, onion and burgul are dressed with olive oil, lemon juice, cumin, mint and salt

Chopped Salad. After tabbouleh, this Syrian fatoush salad is hugely popular in Syria where it oftentimes serves as a main meal. The sweet & sour flavour of the pomegranate molasses in the dressing, the crunchiness of the chunky cuts of tomato, cucumber and lettuce, and the thin baked pieces of pita bread to soak up the dressing make it a favourite of millions.

Beet & Spinach Salad. In this colourful salad, baby spinach and roasted beets are tossed with walnuts, and a tangy olive oil & lemon based dressing

Cabbage Salad. Cooks favour cool salads in the hot and arid climate of Syria. Herbs like mint have been used throughout the ages. Here, shredded red and white cabbage is tossed with olive oil, lemon, cumin, mint and salt.

Lentil Soup. This is an old traditional recipe from the Syrian Jews that inhabited Aleppo from 600 BCE until the pogroms of 1947. Legend has it that the Jews in Sinai were given lentils by Moses to help them endure their long exodus from Egypt. This is a thick, golden soup garnished with chili pepper and toast .

Vermicelli Tomato Soup. Tomatoes, beef and carbs. A classic combination that is oh-so versatile and we have it in soup form. This traditional soup is consumed during the month of Ramadan. It is prepared with a fragrant blend of baharaat spice and cinnamon

It is Creamy Rice Pudding with hints of cardamom layered with Orange Custard

Made from semolina soaked in sweet syrup.