our menu
À LA CARTE MENU
BREAKFAST
TURKISH
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 | Two fried eggs with Sujuk (Turkish sausage) and fresh bread. | |
| Feta and Kasher cheese, cucumber, tomatoes, sunny side
up, olive, kaymak topped with honey. | |
| Feta cheese, kosher cheese, mozzarella cheese, kaymak with honey,tahini with molasses, jams, black and green olives, seasonal fresh fruits, seasonal fresh vegetables, dried apricot, fig, walnuts, sunny side-up with Sujuk. |
AFGHAN
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| Tender liver cooked with golden onions, aromatic garlic, and a blend of traditional spices. Served with warm naan | |
| Two eggs cooked with tomatoes, onions and garlic (chili
peppers optional) and fresh bread. |
PERSIAN
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| Two fried eggs with salad and fresh bread. | |
| Shredded pounded lamb and wheat berries topped with cinnamon and sugar. | |
| Boiled lamb's head, includes tongue, eyes, brain and lamb's head meat with two pieces of boiled lamb’s hooves. |
APPETIZERS
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| Yogurt with cucumber | |
| Yogurt with shallots | |
| Eggplant and yogurt | |
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| Mashed chickpeas blended with tahini, lemon juice, and garlic | |
| Vegetarian Turkish Moussaka with bread | |
| Six pieces of steam pasta dumplings filled with chives, with a tomato sauce,topped with yogurt and dried mint | |
| Six pieces of steam dumplings filled with ground beef topped with a flavourful tomato sauce, split peas and garlic yogurt. | |
| Eight pieces of marinated chicken wings grilled on skewers and mixed with your choice of sauce (hot, honey garlic, Afghan chili) |
COLD APPETIZERS
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| Yogurt with cucumber | |
| Yogurt with shallots | |
| Eggplant and yogurt | |
| Mashed chickpeas blended with tahini, lemon juice, and garlic | |
| Vegetarian Turkish Moussaka with bread |
Salads
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| Finely sliced onions, parsley, sumac, vinegar, olive oil, and a pinch of salt | |
| Cubed tomato, cucumber, onion with lemon juice, dried mint, pepper and salt. | |
| Green salad of romaine lettuce and croutons mixed with Ceaser dressing. | |
| Refreshing & delicious, made with cucumber, tomatoes, olives, peppers, & feta |
MAIN COURSE
PULAOs
AFGHAN
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| Rice cooked with carrots, raisins, and a blend of spices, garnished with almonds or pistachios, served with meat. | |
| Rice cooked with lamb shank, carrot raisin, onion, and sesame seed oil. |
PERSIAN
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| Rice cooked with spices, kidney beans and meat. | |
| Dill rice cooked with special lamb meat and beans. | |
| Chicken legs cooked with onion and Persian spice served with barberry rice, saffron. | |
| Rice with beef meat, garnished with barberries, pistachios and almonds and most important of all, very lightly sweetened orange peel. |
Turkish
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| Flavorful Turkish dish made with bulgur wheat, vegetables, and spices. |
MAIN COURSE
KEBABs
- All kebab skewers are served with Saffron or Buglur rice, a slice of lemon, grilled tomato and green pepper. Substitute saffron rice with Kabuli Pulao for $3.99.
- Add a side of salad or freshly baked bread for $2.99.
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| Two skewers of seasonal ground veal and lamb mix | |
| One skewer of boneless chicken | |
| One skewer of Kobideh & one skewer of Jujah | |
| five skewers of finely cut and marinated lamb pieces | |
| One skewer of tenderized and marinated lamb ribeye | |
| One skewer of tenderized and marinated beef steak | |
| Two skewers of chef’s special kebab rolls | |
| Two skewers of blended beef and chicken | |
| One skewer of mix chicken and beef steak | |
| One skewer of Kobideh & one skewer of Barg | |
| Six pieces of marinated lamb chops |
SPECIALITY KEBABS
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| five skewers of finely cut and marinated lamb pieces | |
| One skewer of tenderized and marinated lamb ribeye | |
| Two skewers of chef’s special kebab rolls | |
| Six pieces of marinated lamb chops |
MAIN COURSE
DURUM (Turkish Street Wraps)
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| One skewer of seasoned ground beef wrapped in freshly baked bread with a mix of veggies and special sauce. Extra skewer for $4.99 | |
| One skewer of seasoned ground chicken wrapped in freshly baked bread along with a mix of veggies and special sauce. Extra chicken skewer for $5.99 | |
| One skewer of seasoned ground chicken and beef wrapped in freshly baked bread along with a mix of veggies and special sauce. |
MAIN COURSE
STEWS
AFGHANI
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| Sauteed vegetables cooked special herbs and spices mix. | |
| Soft kidney beans simmered in a fragrant tomato and spice sauce, served with rice | |
| Fried eggplants simmered in tomato sauce and served with creamy garlic yogurt served with rice. | |
| Slow-cooked lamb shank in fragrant tomato sauce served with rice. |
PERSIAN
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| Sauteed vegetables cooked special herbs and spices mix. | |
| Soft kidney beans simmered in a fragrant tomato and spice sauce, served with rice | |
| Fried eggplants simmered in tomato sauce and served with creamy garlic yogurt served with rice. | |
| Slow-cooked lamb shank in fragrant tomato sauce served with rice. |
MAIN COURSE
FAMILY PLATERS
- All platers are served with a jug of Dough and bread.
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| 2 orders of Waziri (4 skewers of Kobideh & Jujah), and 2 skewers of Barg Kebabs with rice, grilled tomato and green pepper, bread and 2 stews of your choice. | |
| 3 orders of Waziri (6 skewers of Kobideh and Jujah) and Barg Kebabs with rice, grilled tomato and green pepper, and 3 stews of your choice. | |
| 3 orders of Waziri (6 skewers of Kobideh and Jujah) and 8 pieces of lamb chop and with rice, grilled tomato and green pepper, and 3 stews of your choice. |