Pureed chickpeas, tahini, lemon & garlic.

Grilled pureed eggplant, tahini, lemon & garlic.

Fried, tahini-yogurt-pomegranate, garlic-panko breadcrumbs.

Fried florets, tahini, pomegranate molasses.

House-made yogurt spread, mint, olive oil.

Red bell peppers, walnuts, breadcrumbs, pomegranate molasses.

Feta cheese, tomato, fresh zaatar, olive oil.

Lettuce, tomatoes, cucumbers, onions, parsley, mint, sumac, pita, lemon, oil.

Parsley, mint, onion, bulgur, lemon-olive oil.

Pickled eggplant, garlic, walnuts, red pepper.

Poblano & jalapeno peppers stuffed with walnuts, red pepper & spicy harissa.

Rice, parsley, onions, tomatoes. Vegan & gluten free.

A chef Rawia original! Cauliflower steak breaded with panko & parmesan, drizzled with tahini sauce, sweet pomegranate molasses & House-made spicy harissa!

House marinated chicken tenders served with French fries.

Flatbread topped with: Lamb – Spinach – Feta cheese (Combination of 3)

Crispy breaded eggplant, baba, tomato & basil salad.

Crispy chickpea patties, tahini sauce & toppings.

Fried crispy served with fresh vegetables and olives.

Finely ground lamb & bulgur shell, lamb, nuts & onion. 3 pieces.

rice, lamb, spices & lemon garlic broth.

flatbread, sumac spiced chicken, caramelized onions & almonds.

Mini pita, amba spice marinated filet mignon, tahini & toppings.

Bulgur wheat pilaf, tomato sauce, chickpeas, vegetables. Vegan.

Lentils, rice, caramelized onions & Tanoreen spices. Vegan and gluten free.

Layered finely ground lamb & bulgur wheat with lamb, onions, nuts & spices. Served with tomato salad.

Toasted pita, rice & vermicelli pilaf, shredded chicken, yogurt-tahini sauce & almonds.

Finely ground lamb, onions & parsley, potatoes, house-made tahini sauce. Served with rice.

Layers of eggplant, tomato, potato, ground lamb, onion, & almonds. Served with rice.

Toasted pita, rice & vermicelli pilaf, shredded lamb, yogurt-tahini sauce, & almonds.

Pesto marinated grilled chicken, sun-dried tomato & mushrooms. Served with rice.

Garlic mashed potatoes layered with spiced lamb, almonds. Served with rice or tomato salad.

Cabbage leaves rolled leaves, rice, spiced lamb, garlic & lemon broth.

Thinly sliced eggplant, layered multiple times with Tanoreen squash, onion, bell pepper, tomato, potato and toasted almonds. Served with basmati rice.

Combination platter of shulbato, lentil pilaf, veg grape leaves, dandelion & tomato salad.

“The fisherman’s meal.” Rice sautéed with shredded porgy fish, caramelized onions, almonds & spices. Served with debone fried porgy & tomato salad.

Sautéed with garlic & lemon. Served with rice.

Marinated grilled chicken cubes. Served with rice and tomato salad.

Combination of grilled shish, chicken and kafta kabob. Served with rice and tomato salad.

Grilled ground lamb with parsley and onion. Served with rice and tomato salad.

Grilled chops served with roasted potatoes, rice and tomato salad.

Marinated grilled lamb cubes. Served with rice and tomato salad.

Marinated and breaded chicken breast with lettuce, tomato and pesto. Wrapped in pita bread.

Marinated chicken cubes, lettuce, tomato, pickles, parsley, and tahini.

Our version, composed of shredded chicken, bell peppers, saffron and Tanoreen spices with lettuce, tomato, pickles and tahini sauce. Wrapped in pita bread.

Traditional vegetarian Middle Eastern sandwich, chickpea patties, pickles, lettuce, tomato and tahini sauce. Wrapped in pita bread.

Ground lamb with parsley & onions with lettuce, tomato, red onions, parsley, and tahini sauce.

Marinated lamb cubes with lettuce, tomato, onions, parsley and tahini sauce. Wrapped in pita bread.

Bulgur wheat in tomato sauce with olive spread and sauteed vegetables. Wrapped in pita bread.

Boneless chicken breast, basil pesto sauce, sun-dried tomatoes, mushrooms, lettuce and tomato. Wrapped in pita bread.

Marinated grilled chicken cubes. Served with rice and tomato salad.

Grilled ground lamb with parsley and onion. Served with rice and tomato salad.

Marinated grilled lamb cubes. Served with rice and tomato salad.

Vegan and gluten free.

With mint and cucumber.

With sha’reeya (vermicelli) noodles. Contains dairy and gluten.

Chopped tomatoes, cucumbers, onions, mint lemon-olive oil.

A house specialty, knafeh is crispy layers of filo dough & sweet cheese, baked then soaked in orange blossom syrup and with pistachios. TAKE & BAKE: syrup, pistachio, & instructions on the side.

A house specialty, knafeh is crispy layers of filo dough & sweet cheese, baked then soaked in orange blossom syrup and with pistachios. TAKE & BAKE: syrup, pistachio, & instructions on the side.

From famed Michigan bakery, Shatila. Layered fillo dough and cashew "mini roses."

A semolina coconut cake soaked in rosewater syrup and topped with pistachio.

Sweet mastic flavored custard garnished with pistachios and rosewater syrup.

Cookie of anise seeds, sesame, walnuts & olive oil.

Pre-packaged bag of six loaves.

Pickled turnips & cauliflower.

A bag of house-made chips loaded with zaatar.

Our signature spice blend. Great for meat & poultry marinades. Perfect accompaniment to our cookbooks!

Stewed fava beans, lemon, olive oil, garlic. Vegan and gluten free.

Hummus topped with spiced lamb, toasted almonds & olive oil.

Filo dough pockets stuffed with mildly spicy lamb & nuts. Served with a pesto-cilantro dipping sauce.

House made lamb sausage with spicy harissa, pignoli nuts & garlic.

Shawarma spiced mushrooms in mini pitas with tahini & toppings.

Green beans sautéed with fresh tomato, shallots & olive oil.

Braised lamb on the bone, served over rice with vermicelli and goat milk yogurt, topped with toasted almonds.

What has become a signature Tanoreen dish is a bone in lamb shank, braised until falling off the bone with cilantro-parsley-basil gremolata, pearl onions, carrots, potatoes & Tanoreen spices. Served with rice or salad.

White canella beans, braised beef & mixed spices in a slightly spicy tomato sauce. Served with rice.

Mini potato & bulgur kibbie balls form a shell filled with poblano peppers, pignoli nuts, sumac & almonds & shallots all on a bed of mild spicy lentil te’qlai! Vegan. (Levant recipe!)

A green leafy vegetable common in the Middle East considered the food of kings in ancient times. Mlookhia is chopped fine & stewed with garlic & spices then layered with toasted pita, rice pilaf & shredded chicken.

Marinated in ginger, cilantro, soy sauce, poblano peppers olive oil, lemon zest, garlic & spices. Served with sautéed Swiss chard in olive oil, garlic & shallots.