Our menu

A house specialty. Lamb shoulder marinated overnight in warm spices, then slow-roasted for hours until tender enough to fall off the bone. Served over fragrant smoked basmati rice.

The aromatic rice feast of the Arabian Peninsula. Long-grain basmati simmered with tomato, dried lime, cardamom, saffron, and warm spices, layered with tender chicken or lamb, then finished with toasted nuts and raisins.

A Jordanian table centerpiece. Tender lamb gently cooked in a tangy fermented-yogurt jameed sauce, served over rice and thin shrak bread, then crowned with toasted almonds and pine nuts.

A fragrant Crimean-inspired plov with slow-cooked halal lamb, sweet carrots, onions, garlic, and warm spices, steamed together with long-grain rice until deeply savory and comforting. Served with house pickles and cool yogurt-garlic sauce.

A traditional Palestinian celebration dish of seasoned rice, tender meat, eggplant, cauliflower, and vegetables cooked together, then dramatically flipped before serving. Finished with toasted nuts and served with yogurt.

Our three signature kebabs — chicken, lamb, and beef — served over fluffy seasoned rice with grilled vegetables and three house sauces.