Served cold. The famous mouth-watering hummus is one dish shared by all the people of the region. A smooth thick mixture of mashed chickpeas, tahini (made from sesame seeds), oil, lemon juice, and garlic.

Served cold. A magnificent Levantine appetizer of mashed grilled eggplant mixed with tahini (made from sesame seeds), plain yogurt, garnished with olive oil, parsley and various seasonings.

Served cold. A delicious Egyptian dish consisting of sliced eggplant and mixed peppers fried to perfection and then sauteed with our special tomato sauce.

Served cold. An incredibly delicious Moroccan version of smoked eggplant sauteed with ripe tomatoes roasted peppers and garlic garnished with olive oil, parsley and warm spices.

Served hot. The golden crispy cauliflower is pure Egyptian brilliance. The beautiful florets dipped in special batter with unique spices and deep fried to perfection. Your taste buds will be amazed. Vegetarian.

Served hot. Beloved Egyptian street food. It is a home made pita stuffed with minced meat, onions, pepper, parsley and traditional spices.

Salata Baladi - Is a must on every Egyptian table made with tomatoes, cucumbers, onions and green peppers topped with parsley, cumin, lemon juice, vinegar and olive oil.

An oregano and olive oil dressing with a dash of lemon makes this house salad different and special. Tossed lettuce, tomatoes, cucumbers, onions, black olives, and feta cheese will bring the Mediterranean taste to Johns Creek.

An adored dish in all Mediterranean countries. Shanks represent only 3% of the total lamb. The tender meat is marinated for 48 hours in our own secret sauce and slowly cooked to perfection. You will be hooked on the first bite.

Marinated overnight with our fresh herbs and spices then grilled on an open flame that gives a balance to the richness of the lamb with bright flavors.

Persian and Turkish kabobs are well known to the American consumers, but it is all in the homemade overnight soaked in marination and spices. You will rediscover kabobs as you indulge on the Middle Eastern kabob grilled to perfection on an open flame grill.

Persian and Turkish kabobs are well known to the American consumers, but it is all in the homemade overnight soaked in marination and spices. You will rediscover kabobs as you indulge on the Middle Eastern kabob grilled to perfection on an open flame grill.

Grilled beef kofta made with onion and spices and then shaped and skewered onto kebabs.

A Moroccan tagine recipe from the sea. Often called shrimp al pip-pill, this northern favorite is sauteed, with plenty of peppers, and heavily seasoned with garlic, cumin, sweet paprika and a pinch of cayenne pepper, black olives plus plenty of fresh cilantro and parsley.

Using North African cooking spices with fillets of beautiful fresh salmon baked then sauteed with mixed peppers garnished with a lemon wedge and parsley.

Koshari is the Egyptian national dish, it brings together the poor and the rich. This hearty dish is composed of rice, lentils, chickpeas, pasta, topped with a spicy tomato sauce and fried onions. You will understand Egypt better with the first bite. Vegetarian.

Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the region.

Kanafeh is a traditional dessert made with thin noodle-like pastry soaked in sugar-based syrup, layered with cheese and topped with pistachio.