Afghan ravioli filled with leeks and scallions, served on yogurt-mint topped with ground beef sauce.
Homemade pastry shells filled with onions and beef. served on yogurt and topped with carrots, yellow split peas and beef sauce.
Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.
Pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce, topped with ground beef sauce.
Brick oven baked twin pastry shells, one filled with leeks and scallions, the other with spicy half rack and vegetables, garnished with yogurt mint.
Half rack and chickpeas on a bed of mixed greens served with cilantro vinaigrette dressing.
Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.
Pan-fried baked baby pumpkin seasoned with sugar and served on yogurt and garlic sauce, topped with ground beef sauce.
Afghan ravioli filled with leeks and scallions, served on yogurt, garlic and mint sauce topped with yellow split peas and carrot sauce.
Brick oven baked twin pastry shells, one filled with leeks and scallions, the other filled with spiced half rack. garnished with yogurt and mint.
Pan-fried eggplant seasoned with spices, then baked with fresh tomatoes, served on yogurt garlic mint sauce.
Pan-fried then baked baby pumpkin seasoned with sugar and served on yogurt garlic sauce.
Seasoned tenderloin of lamb cooked with onions, sauteed with yellow split peas and tossed with onions lightly marinated in vinegar. served with pallow rice.
Half rack of lamb marinated, grilled and served on a bed of afghan bread with sauteed eggplant and pallow rice.
Char-broiled leg of lamb marinated in puree of onion, sun-dried baby grapes and garlic, served with sauteed eggplant and pallow rice.
Homemade pastry shell filled with onions and beef. served on yogurt and topped with carrots, yellow split peas and beef sauce.
Afghan ravioli filled with leeks. served on yogurt and topped with ground beef and mint.
Leg of lamb sauteed with onion, tomatoes, garlic, mushrooms, fresh cilantro, yogurt and spices. served with sauteed spinach and challow rice.
Spinach sauteed with chunks of beef and afghan seasonings. served with challow rice.
Choice tenderloin of beef marinated and grilled with a puree of grilled tomatoes, hot peppers, onions and cumin seeds served with lentils, mung beans and spinach rice.
Leg of lamb sauteed with onions, tomatoes, garlic, green beans, half rack and spices served with lentils and challow rice.
Prime rib of beef marinated in puree of onion, sun-dried baby grapes and garlic, then grilled and served with sauteed lentils and pallow rice.
Ground beef with coriander flat kababs, cucumber and tomato salad with balsamic dressing and fried battered half rack.
Beef meatballs with afghan seasonings sauteed with sun-dried tomato, hot peppers and green peas in a fresh tomato sauce, served with challow rice. spicy.
Chicken breast sauteed with spices and yellow split peas, then sauteed with yogurt, cilantro and curry, served with challow rice.
Fresh sea bass pan-fried, then sauteed with onion, peeled tomatoes, garlic, ginger, sun-dried tomato, radishes and potato served with challow rice.
Filet of trout pan-fried, served with sauteed eggplant and rice seasoned with dates and walnuts.
Fresh boneless breast of chicken, marinated then grilled, served on mixed green salad with grilled vegetables and vinaigrette dressing.
A platter of baked pumpkin, pan-fried eggplant, sauteed spinach and okra sauteed in fresh tomatoes, served with pallow rice.
Fresh green beans, carrots, cauliflower, turnips and potato sauteed with onions, tomatoes, garlic, ginger and cilantro served with sauteed spinach and challow rice.
Afghan ravioli filled with leeks and scallions, served on yogurt, garlic and mint sauce, topped with yellow split peas and carrot sauce.
Spinach sauteed with afghan seasonings, served with garlic mushrooms, okra and challow rice.
Pan-fried then baked pumpkin and eggplant served with yogurt garlic sauce and challow rice.
Medium rice, mung beans and black-eyed peas, sauteed with onion, tomatoes and fresh garlic, then baked with dill and coriander seeds, served with poblano pepper filled with spinach and cheese with tomato and cilantro sauce.
Layers of homemade thin pastry with walnuts, almonds and pistachios, spiced with cinnamon and cloves, then baked and finished with honey caramel.
Homemade cardamom and pineapple cake served with ice cream with fresh pineapple, dates and figs on pomegranate sauce.
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