Appetizers

May 16th, 2015
Fatayer

Fatayer

FALAFEL
Mildly spiced ten­der fava beans and chick­peas with tahini yogurt dress­ing. 6.25
Add hot sauce 1.00

SAMBUSEK
A med­ley of chicken, onions, toma­toes, mush­rooms, and parme­san cheese toasted in a pita. 6.50

SHANKLISHE
Char­broiled egg­plant, feta cheese, toma­toes, scal­lions, and herbs. Served with toasted pita. 7.00

KEBBE
A mix of bul­gur and ground lean beef stuffed with pine nuts, onions, toma­toes, and spices. 7.00

Ganbari

Gan­bari

BABA
A puree of char­broiled egg­plant. Served with pita. 6.50

HUMMUS
Sea­soned puree of chick peas with pita. 6.25

SFIHA
A com­bi­na­tion of ground beef, toma­toes, onions, pine nuts, and ched­dar cheese toasted in a pita. 6.50

DJEJ
Grilled chicken wings mar­i­nated with a hint of Mediter­ranean spices. 7.00

GANBARI
Sautéed shrimp served on pita tri­an­gles with roasted pep­pers and olives. 7.95

MAZA
Baked pita crisps stuffed with feta cheese, scal­lions, olive oil, and spices. 6.25

Hummus

Hum­mus

MALFOUF
Cab­bage leaves stuffed with rice, toma­toes, onions, and herbs. 7.00

DOLMA
Grape leaves stuffed with rice, toma­toes, and onions. Topped with feta cheese. 6.75

FATAYER
A mix­ture of fresh spinach, feta cheese, and onions toasted in a pita. 6.50

ARNABEET
Cau­li­flower flo­rets quick-fried, gar­nished with toma­toes and pars­ley, served with tahini yogurt dress­ing. 6.75

BALILA
Fava beans, chick­peas, toma­toes and pars­ley, and scal­lions topped with herbs, lemon juice and olive oil. 6.50

BATATA
Oven roasted sea­soned pota­toes driz­zled with olive oil and herbs. 7.00

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