Enchilada Share Plate

Total Page:16

File Type:pdf, Size:1020Kb

Enchilada Share Plate (Build Your Own) (Build Your Own) Napoli Traditional Organic Crust Served with Spring Mix, Tomato, Slice $3.50 Whole Pizza $12 Red Onion & choice of protein, Keto Lasagna $15 cheese and sauces. Paleo-Vegan Lasagna w/ Non-Dairy Cheese $14 Keto Crust (Pressed Veg & Egg) Veggie Lasagna $13 ENCHILADA Half Pizza $11 Whole Pizza $18 Bun Options: Traditional Lasagna $11 SHARE Organic Ciabatta $11 Vegan Paleo Crust (GF Cassava & Nut & Seed Keto (Gluten Free) $15 Godfather Zoodle Spaghetti (keto/vegan) $11 PLATE Almond) Buns-Away $15 Add protein $3 Half Pizza $11 Whole Pizza $18 PROTEIN OPTIONS: Lamb-Beef, Monster Enchilada PROTEIN OPTIONS: Lamb-Beef, Prime Rib, Braised Prime Rib, Braised Beef Cheek, Sliced for Sharing. Beef Cheek, Salmon, Chicken PROTEIN: Lamb-Beef, Prime Rib, Braised Salmon, Chicken Beef Cheek, Salmon, Chicken Served with your VEGAN PROTEIN: Organic Tofu, VEGAN PROTEIN: Organic Tofu, Jackfruit Choice of Sauces VEGAN PROTEIN: Organic Tofu, Jackfruit Jackfruit CHEESE: Mozza, Goat Cheese, CHEESE: Mozza, Goat Cheese, Tapioca $16.99 VEGGIES: Bell Pepper, Red Onion, Tapioca Mushrooms, Tomato, Jalapeno, Bananda VEGAN CHEESE: Cashew Cheese (Serves 2-3) VEGAN CHEESE: Cashew Cheese Pepper, Pineapply, Cilantro CHEESE: Mozza, Goat Feta VEGAN CHEESE: Cashew, Tapioca Ethiopian Fish $14 Served on Keto Bread and veggies w/ Berbere Sauce (House Made) Avocado • Mango Served with Salad & Persian Kebab $16 • Balsamic • Pomegranate Served on Keto Bread or Sangak Bread Basmati Rice • Garlic-Jalapeno Traditional Butter Chicken $12 • Habenero • Chipotle Grass-Fed Steak $20 Keto Butter Chicken (Cauliflower Rice) $14 Non-Medicated $17 Keto Platter (Suzy’s Favourite! She gets the Braised Beef Cheek) $15 w/ your choice of protein, sauce, a salad & cauliflower rice. Olive Oil • Ranch • Mayo • BBQ Sub Cauliflower Rice +$2 Traditional Platter $12 • Mustard • Lemon Juice w/ your choice of protein, sauce, a salad & basmati rice. That’s a huge steak! • Vegan Mayo FILL OUT A COMMENT CARD TO BE ADDED TO OUR VIP LIST & YOU WILL BE ADDED INTO THE FREE TICKET ROTATION! FIND US ON FACEBOOK & INSTAGRAM: NO TABLE SERVICE PLEASE PLACE YOUR ORDER UPSTAIRS (REMEMBER YOUR TABLE NUMBER) 5oz Glass of Red or White $6 Craft Beer on Tap Half Caraffe (17oz) $17 Rotating Selections Full Caraffe (25oz) $25 12 oz Glass $6 LIQUOR LICENSE RESTRICTS SIZES. Half Pitcher (24oz) $11 PLEASE ASK ABOUT AVAILABILITY. Full Pitcher (36oz) $17 Keto Beer 12 oz Glass $6 Half Pitcher (24oz) $11 1.5oz Vodka+Kombucha 10 FULL LISTINGS: Full Pitcher (36oz) $17 Mixed with Pop, Water or Straight Up / On Ice Vodka/Gin Nudes (GF, Sugar Free) Pilsner Beer 1.5oz 6 3oz 10 .
Recommended publications
  • Joojeh Kebab
    Al Ghurair Centre تبولة / Tabbouleh كشك باذنجان / Kashk e Bademjan السلطات واملقبالت Salad & Appetizers سلطة مشکلة Mix of Salads 32 مقبالت مشکلة Mix of Appetizers 35 حمص Hummos 18 متبل Moutabel 18 فتوش Fattoush 18 تبولة Tabbouleh 18 سلطةخرضاء Green Salad 18 Finely Chopped Tomatoes,Cucumber سلطة شريازي AndSalad Onion Shirazi Mixed With Herbs & Lime Juice 18 سلطة أولیفيه Salad-e-Olovieh Chicken With Mayonnaise, Eggs, Peas, 28 Carrots, Pickled Cucumber, Potatoes & Lime Juice زیتون برورده Olive 26 دمله برگ مو Dolme 3 حلیم Halim 25 رقائق Potato Wedges 16 ثوم مخلل Pickled garlic 29/35 مخلل Pickles 38/45 Eggplant Puree Dip With كشك باذنجان Kashk e Bademjan NUTS 22 NUTS Mint And Caramelized Onion كتلت Kotlet Persian Meat Patties (3 Pcs) 25 مريزا قاسمي Mirza Ghasemi Grilled Eggplant Puree, Eggs, 25 Tomatoes & Garlic روب مع الثوم Mast Mousir Yoghurt With Diced Shallots 14 Mast o Khiar Yoghurt With Wulnuts, Raisin, Cu- 14 روب مع الخيار cumber And Mint روب مع السبانخ Borani Boiled Spinach With Yoghurt, Garlic 16 Barley Soup Chicken Soup With Barley, Carrot, 14 شوربة شعیر Chopped Parsley & Fresh Cream آش رشته Ash Reshte Traditional Persian Noodles Soup 21 With Herbs, Beans, Garnished With Mint & CaramelIzed Onions شوربة عدس Adasi Persian Lentil Soup 14 خبز سنکک Sangak Bread 10 خبز تافتون Tafton Bread 4 سلطة أولیفيه / Salad-e-Olovieh حمص / Hummos All prices are including VAT Chelo Kebab Koobideh Chelo Kebab Soltani Chelo Kebab Makhsoos Farsi Lamb کباب مخصوص الفاريس مع الرز کباب سلطاين مع الرز کباب مفروم مع الرز املشاوي BBQ کباب مخصوص الفاريس مع الرز
    [Show full text]
  • Amunowruz-Magazine-No1-Sep2018
    AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations About Persia • History [1] Contents AMU NOWRUZ E-MAGAZINE | NO. 1 | SEPTEMBER 2018 27SEP. HAPPY WORLD TOURISM DAY Taste Persia! One of the world's most ancient and important culinary schools belongs to Iran Editorial 06 People of the world; Iran! Includes 22 historical sites and a natural one. They 're just one small portion from Iran's historical and natural resources Autumn, one name and a thousand significations Tourism and the Digital Transformation 08 AMU NOWRUZ E-MAGAZINE NO.1 SEPTEMBER 2018 10 About Persia History 10 A History that Builds Civilization Editorial Department Farshid Karimi, Ramin Nouri, Samira Mohebali UNESCO Heritages Editor In Chief Samira Mohebali 14 People of the world; Iran! Authors Kimia Ajayebi, Katherin Azami, Elnaz Darvishi, Fereshteh Derakhshesh, Elham Fazeli, Parto Hasanizadeh, Maryam Hesaraki, Saba Karkheiran, Art & Culture Arvin Moazenzadeh, Homeira Mohebali, Bashir Momeni, Shirin Najvan 22 Tourism with Ethnic Groups in Iran Editor Shekufe Ranjbar 26 Religions in Iran 28 Farsi; a Language Rooted in History Translation Group Shekufe Ranjbar, Somayeh Shirizadeh 30 Taste Persia! Photographers Hessam Mirrahimi, Saeid Zohari, Reza Nouri, Payam Moein,
    [Show full text]
  • Timeless Tehran the Cultural Journey
    CLASSIC TRAVELLER | IRAN CLASSIC TIMELESS TEHRAN THE CULTURAL JOURNEY THE CLASSIC TRAVELLER THE CLASSIC CULTURAL EDITION 2017 | 1 COVER SHOT: TABIAT BRIDGE IMAGES SHOT BY DANIELLE HARTE WITH CANON EOS 1D X MARK II Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com 2 | CLASSIC MAGAZINE BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 CLASSIC TRAVELLER | IRAN Club World the smart way to travel Business Welcome to our Club World business class cabin where style and service go hand in hand and where time is your own to relax, work or sleep as you choose on our spacious seat that converts to a fully flat bed. Visit ba.com THE CLASSIC CULTURAL EDITION 2017 | 3 BWT6478_AUS_Classic_470x320.indd 2 01/11/2016 15:44 T E HTimeless R A N 4 | CLASSIC MAGAZINE CLASSIC TRAVELLER | IRAN Timeless DANIELLE AND PHIL HARTE anielle and I were privileged to be invited to visit Tehran in February of this year and to say that our trip was life-changing would be a gross D understatement. As it was our first trip to Iran, we were completely unprepared for what was to unfold. We arrived on board one of the first British Airways flights to Tehran, with the flight attendants as excited as we were—for many, this was also their first visit to Iran.
    [Show full text]
  • Effect of Hydrothermaled Bran on Physicochemical, Rheological and Microstructural Characteristics of Sangak Bread
    Journal of Cereal Science 49 (2009) 398–404 Contents lists available at ScienceDirect Journal of Cereal Science journal homepage: www.elsevier.com/locate/jcs Effect of hydrothermaled bran on physicochemical, rheological and microstructural characteristics of Sangak bread Laleh Mosharraf, Mahdi Kadivar*, Mohammad Shahedi Department of Food Science and Technology, College of Agriculture, Isfahan University of Technology, Isfahan 84156-83111, Iran article info abstract Article history: Increased consumption of whole grain products has been associated with decreased risk of health Received 23 September 2008 problems such as cardiovascular disease, diabetes and obesity. Phytate however, has always been Received in revised form a matter of concern, since it chelates minerals such as iron. Sangak is very popular Iranian flat bread 9 January 2009 invented five hundred years ago, made from 95% extraction flour. The bread is fermented but usually Accepted 24 January 2009 fermentation is not able to remove all phytate from the dough. In this study flours were first debranned; resulting bran was subjected to a hydrothermal process. The hydrothermaled (HT) brans were then Keywords: incorporated in the Sangak flour. In the next step, physicochemical, rheological and microstructural Sangak bread Phytate characteristics of Sangak flour and dough prepared from two Iranian wheat varieties, Tajan and Back Hydrothermaled bran Cross of Roshan were investigated. Results indicated a reduction in phytate up to 55% in the samples. The Minerals resulting dough containing HT bran showed a higher development time and valorimetric value and was more stable than doughs made with normal bran. Dough made with HT bran showed a kind of protein matrix in which proteins and starch granules are oriented in a more non-ordered structure.
    [Show full text]
  • Iran's Traditional Foods
    View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by ZENODO Iran’s Traditional Foods: A Heritage Worth Renewing By Soroush Niknamian ention Persia (modern-day Iran) in everyday con- versation, and you will likely evoke immediate Mimages of Persia’s rich cultural heritage—ornate woven carpets or the elegant poetry of Rumi, for example. However, Iran also deserves to be known and celebrated for its rich and varied traditional cuisine. In the past, traditionally prepared items that featured raw milk and bone broth were commonplace in the animal-fat-rich Iranian diet. These included Lighvan, a semihard cheese made from raw sheep’s milk (or a combination of raw sheep’s and goat’s milk), and Ab-goosht, a peas- ant stew that translates literally as “meat water” because it relies on the core ingredients of lamb shanks and neck bones to create a broth abundant in minerals, gelatin and collagen. Nowadays, unfortunately, the Iranian diet is much more likely to highlight cheap (in the short term) food industry standards such as vegetable oils, margarine, soy and sodas. Iran also has succumbed to Western fears about animal fats. As a result of this ongoing “nutrition transition,” diet-related chronic diseases are on the rise and are a leading cause of mortality.1 36 Wise Traditions WINTER 2016 From the 800s AD onward, Persia was inter- pomegranates, quince, apricots, prunes and Avicenna nationally admired for its scientific and cultural dates; and distinctive herbs, spices and flavoring leadership. The influential eleventh-century agents such as mint, parsley, saffron, cinnamon observed Persian philosopher and scientist Avicenna and rosewater.
    [Show full text]
  • Ethnic and Traditional Iranian Breads: Different Types, and Historical and Cultural Aspects
    J Ethn Foods - (2017) 1e7 Contents lists available at ScienceDirect Journal of Ethnic Foods journal homepage: http://journalofethnicfoods.net Original article Ethnic and traditional Iranian breads: different types, and historical and cultural aspects * Vahid Mohammadpour Karizaki Chemical Engineering Department, Quchan University of Advanced Technology, Quchan, Iran article info abstract Article history: Background: Bread making has a long history in Iran. Because of the inseparable relationship between Received 21 December 2016 Iranian people and bread, an increasingly wide variety of this healthy and nutritious food is prepared and Received in revised form consumed throughout the country. The present work aims at documenting and providing information 14 January 2017 about breads of Iranian cuisine. Accepted 20 January 2017 Methods: The required information was obtained via a direct face-to-face questionnaire-based survey Available online xxx among housewives, domestic people, and Iranian bakers. The statistical society was selected by random sampling among people from the top eight most populous cities in the country. Keywords: bread Results: More than 30 types of ethnic and traditional bread of Iranian cuisine are introduced in two main fi ethnic food categories: the rst group includes breads that are consumed all around the country, and the second Iran group consists of those that are prepared in special regions, or by ethnic groups. Conclusion: The historical and cultural aspects of the Iranian foods showed that bread is the most common and popular food in the country. © 2017 Korea Food Research Institute. Published by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
    [Show full text]
  • Newsletter Volume XLII, No
    Friends of the International Center, at UC San Diego Newsletter Volume XLII, No. 2 October 2014 President’s Message Given the many changes that have Please be sure to send in your occurred in society over the last 50+ reservations for our Fall scholar- years, the founders of the Friends ship fundraising dinner featuring of the International Center are to Persian cuisine. I can assure you be commended for their incredible that you will be very sorry if you vision: the Friends mission state- miss out! ment remains as relevant today as Katya Newmark it was when the organization was [email protected] founded: The purpose of the Friends of the International Center, a nonprofit Marion Spors and Alma Coles packing up organization, shall be to support inter- boxes in preparation of our office move October Calendar national education, to foster friendship, Oct. 1, 15: Family Orientation, understanding, and cooperation within office on the south side of what is 9:15 the international community, and to sometimes called “Building B,” or create a meeting place on the UC San “IFSO,” or, by old-timers as the “old Oct. 1, 8, 15, 22, 29: Wednesday Diego campus for people who share student center,” the 2-story brown Morning Coffee, 10:00-Noon these aims. wood building located directly Oct. 3, 10, 17, 24, 31: Friends We remain hopeful that our across the street (Mandeville Lane). Friday Chat ‘n Chew, 10:00- beloved International Center build- Not only was the Friends Noon ing, with its recent reconfiguration mission visionary, but so was the of space, will continue to serve as a Friends logo: a colorful hub sym- Oct.
    [Show full text]
  • Global Cuisine, Chapter 2: Europe, the Mediterranean, the Middle East
    FOUNDATIONS OF RESTAURANT MANAGEMENT & CULINARY ARTS SECOND EDITION Global Cuisine 2: Europe, the Mediterranean,Chapter # the Middle East, and Asia ©2017 National Restaurant Association Educational Foundation (NRAEF). All rights reserved. You may print one copy of this document for your personal use; otherwise, no part of this document may be reproduced, stored in a retrieval system, distributed or transmitted in any form or by any means electronic, mechanical, photocopying, recording, scanning or otherwise, except as permitted under Sections 107 and 108 of the 1976 United States Copyright Act, without prior written permission of the publisher. National Restaurant Association® and the arc design are trademarks of the National Restaurant Association. Global Cuisine 2: Europe, the Mediterranean, the Middle East, and Asia SECTION 1 EUROPE With 50 countries and more than 730 million residents, the continent of Europe spans an enormous range of cultures and cuisines. Abundant resources exist for those who want to learn more about these countries and their culinary traditions. However, for reasons of space, only a few can be included here. France, Italy, and Spain have been selected to demonstrate how both physical geography and cultural influences can affect the development of a country’s cuisines. Study Questions After studying Section 1, you should be able to answer the following questions: ■■ What are the cultural influences and flavor profiles of France? ■■ What are the cultural influences and flavor profiles of Italy? ■■ What are the cultural influences and flavor profiles of Spain? France Cultural Influences France’s culture and cuisine have been shaped by the numerous invaders, peaceful and otherwise, who have passed through over the centuries.
    [Show full text]
  • Improvement of Flat Bread Processing and Properties by Enzymes
    Improvement of flatbread processing and quality by enzymes Lutz Popper, Head R & D Flatbread feeds the world Bagebröd, Sweden; Bannock, Scotland; Bolo do caco, Madeira, Portugal; Borlengo, Italy; Farl, Ireland and Scotland; Flatbrød, Norway ; Flatkaka, Iceland; Focaccia, Italy; Ftira, Malta; Lagana, Greece; Lefse, Norway; Lepinja, Croatia, Serbia; Lepyoshka, Russia; Pita, Hungary; Flatbrød, Norway; Podpłomyk, Poland; Pane carasau, Sardinia; Piadina, Italy; Pita, Greece; Pită/Lipie/Turtă, Romania; Pissaladière, France; Pizza, Italy; Podpłomyk, Poland; Posúch, Slovakia; Părlenka, Bulgaria; Rieska, Finland; Somun, Lepina, Bosnia and Herzegovina; Spianata sarda, Sardinia; Staffordshire oatcake, England; Tigella, Italy; Torta, Spain; Torta al testo, Umbria, Italy; Torta de Gazpacho, Spain; Tunnbröd, Sweden; Yemeni lahoh; Barbari, Iran; Bataw, Egypt; Bazlama, Turkey; Gurassa, Sudan; Harsha, Morocco; Khebz, Levant; Khubz, Arabian Peninsula; Lahoh, Northern Somalia, Djibouti, Yemen; Lebanese Bread, Lebanon; Muufo, Somalia; Malooga, Yemen; M'lawi, Tunisia; Chapati, Swahili coast, Uganda; Markook, Levant; Matzo, Israel; Murr, Israel; Pita, Eastern Mediterranean, Turkey and Middle East; Sangak, Iran; Taftan, Iran; Khubz, Arabian Peninsula; Yufka, Dürüm, Turkey; Lavash, Armenia; Matnakash, Armenia; Pogača, Balkans and Turkey; Shotis Puri, Georgia; Tonis Puri, Georgia; Afghan bread or Nan, Afghanistan; Aloo paratha, India and Pakistan; Akki rotti, India; Aparon, Philippines; Bánh, Vietnam; Bakarkhani, Indian subcontinent; Bhatura, Indian subcontinent;
    [Show full text]
  • Historical and Cultural Development of Iranian Kheymeh Shab Bazi from Qajar Dynasty to Present
    HISTORICAL AND CULTURAL DEVELOPMENT OF IRANIAN KHEYMEH SHAB BAZI FROM QAJAR DYNASTY TO PRESENT SABA ASLIAN CULTURAL CENTER UNIVERSITY OF MALAYA UniversityKUALA LUMPUR of Malaya 2014 HISTORICAL AND CULTURAL DEVELOPMENT OF IRANIAN KHEYMEH SHAB BAZI FROM QAJAR DYNASTY TO PRESENT SABA ASLIAN THESIS SUBMITTED IN FULFILMENT OF THE REQUIREMENTS FOR THE DEGREE OF MASTER OF MASTER OF ART (PERFORMING ART)-DRAMA CULTURALUniversity CENTER UNIVERSITY of Malaya OF MALAYA KUALA LUMPUR 2014 DECLARATION Nama: Saba No. Pendaftaran/Matrik: RGJ120003 Nama Ijazah: Tajuk Kertas Projek/Laporan Penyelidikan/Disertasi/Tesis (“Hasil Kerja ini”): HISTORICAL AND CULTURAL DEVELOPMENT OF IRANIAN KHEYMEH SHAB BAZI FROM QAJAR DYNASTY TO PRESENT Bidang Penyelidikan: Saya dengan sesungguhnya dan sebenarnya mengaku bahawa: (1) Saya adalah satu-satunya pengarang/penulis Hasil Kerja ini; (2) Hasil Kerja ini adalah asli; (3) Apa-apa penggunaan mana-mana hasil kerja yang mengandungi hakcipta telah dilakukan secara urusan yang wajar dan bagi maksud yang dibenarkan dan apa- apa petikan, ekstrak, rujukan atau pengeluaran semula daripada atau kepada mana-mana hasil kerja yang mengandungi hakcipta telah dinyatakan dengan sejelasnya dan secukupnya dan satu pengiktirafan tajuk hasil kerjatersebut dan pengarang/penulisnya telah dilakukan di dalam Hasil Kerja ini; (4) Saya tidak mempunyai apa-apa pengetahuan sebenar atau patut semunasabahnya tahu bahawa penghasilan Hasil Kerja ini melanggar suatu hakcipta hasil kerja yang lain; (5) Saya dengan ini menyerahkan kesemua dan tiap-tiap
    [Show full text]
  • Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread
    J. Agr. Sci. Tech. (2015) Vol. 17: 375-386 Impact of Baking Bed and Baking Temperature on Staling of Sangak Bread ∗ L. Izadi Najafabadi 1 , N. Hamdami 1, A. Le-Bail 2, J. Y. Monteau 2, and J. Keramat 1 ABSTRACT The mode of heat and mass transfer during baking of bakery products is an important factor determining the quality of the final product. The heating rate could alter the starch properties during gelatinization and affect the quality of products after baking and during aging. Sangak is a kind of Iranian flat bread baked on the hot pebble gravels. The aim of this study was to evaluate the impacts of baking beds (gravel and metal beds) and baking temperatures (280, 310 and 340°C) on staling of Sangak bread during storage at 20°C. The mean value of the measured heating rate of bread baked on gravel bed was higher than that in bread baked on metal bed. In the case of baking on gravel bed, unlike baking on the metal bed, the increase of baking temperature had no significant effect on all quality parameters (moisture content, firmness and freezable water of breads, etc). Recrystallization of amylopectin seemed not to be related to the baking condition. During aging, the firmness of bread baked on gravel bed was significantly lower than that for bread baked on the metal bed and baking at higher temperature and shorter time resulted in the increment of moisture content and the decrease of firmness. As a consequence, baking on gravels and higher baking temperature increased the heating rate, which led to reduction of the staling kinetic of Sangak bread.
    [Show full text]
  • Could Starter Mast
    Could Starter Mast - O - Khiar Yogurt with finely chopped cucumber and dried mint. Vegetarian. 4.00 Mast Plain yogurt. Vegetarian. Contains milk (including lactose). 3.50 Mast - O - Moosir Yogurt with finely chopped shallot. Vegetarian. Contains milk (including lactose). 4.00 Salad Shirazi Freshly made salad of finely chopped cucumber, tomato, onion, dried mint with a touch of fresh lemon juice and olive oil. Vegetarian. 4.50 Olivieh Traditional Persian salad with diced chicken, potato, egg, carrots and gherkins with lemon juice and mayonnaise. 4.20 Paneer Sabzi A variety of seasonal herbs served with Persian curd cheese and walnuts. Vegetarian. 6.00 Torshi Traditional Persian home-made pickles. Contains Celery, Vegetarian. 4.50 ----------------------------------------------------------------------------------- Sangak Bread menu Sangak -Sesame Seeds(one side) 2.50 Plain Sangak - 2.00 Sangak with Whole Grain: 2.70 Sangak - Sesame Seeds(2 side) 2.99 Sangak with Sunflower Seeds. 2.99 Sangak with Mix Herbs. 2.99 Samgank with Whole Grain + Sesame seed. 2.99 Special Mixed Seeds Sangak Bread (X-Large). 4.00 Sangak with Mix Herbs + Sesame Seeds. 3.50 Sangak with Sunflower & Sesame Seeds. 3.50 Taftoon Bread Taftoon Bread (3 pcs in pack). 2.99 —————————————————————————————————————— Main Courses Kabab Koobideh Ba Nan ( two skewers) Two skewers of grilled minced lamb served with freshly made nan bread and grilled tomato. Contains gluten, eggs. 9.99 Kabab Koobideh Ba Nan ( one skewers) Two skewers of grilled minced lamb served with freshly made nan bread and grilled tomato. Contains gluten, eggs. 5.99 Jujeh Kabab (On the Bone) Ba Nan Grilled portion of marinated poussin (baby chicken) served with nan and grilled tomato.
    [Show full text]