Twin pastry shells, one filled with leeks and scallions and the other with spiced potatoes garnished with mint yogurt.

Pan-fried eggplant seasoned with spices then baked with fresh tomatoes served on a garlic and mint yogurt sauce.

Pan-fried then baked baby pumpkin seasoned with sugar and served on a garlic yogurt sauce topped with ground beef sauce.

Ravioli filled with leeks and scallions served on a garlic and mint yogurt sauce, topped with ground beef and mint.

Homemade pastry shells filled with onions and beef, served on yogurt and topped with carrots, yellow split peas and beef sauce.

Twin pastry shells filled with pan-fried baby pumpkin, onions, fresh garlic, cilantro and afghan seasonings served with mint yogurt.

Homemade noodles with fresh vegetables soup served with yogurt.

Twin pastry shells filled with pan-fried baby pumpkin, onions, fresh garlic, cilantro, and Afghan seasonings served with mint yogurt.

Ravioli filled with leeks and scallions served on garlic and mint yogurt sauce topped with yellow split-peas and carrot sauce.

Twin pastry shells, one filled with leeks and scallions and the other with spiced potatoes garnished with mint yogurt.

Pan-fried eggplant seasoned with spices then baked with fresh tomatoes served on a garlic and mint yogurt sauce.

Pan-fried then baked baby pumpkin seasoned with sugar and served on a garlic yogurt sauce.

Ravioli filled with leeks and scallions, served on a garlic and mint yogurt sauce, topped with ground beef and mint.

Lamb, munge beans, chick peas, black-eyed peas and yogurt.

Homemade noodle soup served with beef sauce and mint yogurt.

Lamb and fresh vegetable soup.

Mixed green salad served with pomegranate or balsamic vinaigrette dressing.

Potatoes and chick peas on a bed of mixed greens served with cilantro vinaigrette dressing.

Pallow rice baked with chunks of lamb shanks, raisins, and glazed julienne of carrots.

Rack of lamb marinated, grilled and served on a bed of bread with sautéed eggplant and pallow rice.

Char-broiled leg of lamb marinated in a puree of onion, sun dried baby grapes and garlic, served with sautéed eggplant and pallow rice.

Marinated then grilled leg of lamb, sautéed with yellow split peas and tossed with onions lightly marinated in vinegar, served with garlic, mushrooms and pallow rice.

Spinach sautéed with chunks of lamb and Afghan seasonings, served with challow rice.

Ravioli filled with leeks and scallions, served on a garlic and mint yogurt sauce, topped with ground beef and mint.

Homemade pastry shells filled with onions and beef, served on yogurt and topped with carrots, yellow split peas and beef sauce.

Choice tenderloin beef, grilled and served on a sauce of grilled tomatoes, hot peppers, onions and cumin seeds served with lentils and spinach rice.

Beef prime rib marinated in a puree of onions, sun dried baby grapes and garlic, then grilled and served with sautéed lentils and pallow rice.

Leg of lamb sautéed with onions, tomatoes, garlic, green beans, potatoes and spices served with lentils and challow rice.

Beef meatballs with Afghan seasonings sautéed with sun dried tomatoes, hot peppers and green peas in a fresh tomato sauce, served with challow rice.

Chicken breast sautéed with spices and yellow split peas, sautéed with yogurt, cilantro and curry, served with challow rice.

Char-broiled marinated chicken breast served with sautéed spinach and pallow rice.

Leg of lamb sautéed with onion, tomatoes, garlic, mushrooms, fresh cilantro, yogurt and spices served with sautéed spinach and challow rice.

Fresh green beans, carrots, cauliflower, turnips, and potatoes sauteed with onions, tomatoes and garlic served with sauteed spinach and challow.

Ravioli filled with leeks and scallions served on a garlic and mint yogurt sauce topped with yellow split-peas and carrot sauce.

A platter of baked pumpkin with garlic yogurt sauce, pan-fried eggplant, saluted spinach and okra sauteed with fresh tomatoes served with pallow rice.

Fresh boneless chicken breast marinated then grilled, served on mixed green salad with grilled vegetables and vinaigrette dressing.

Filet of trout seasoned and pan fried, served with sauteed eggplant and challow rice.

Pan-fried then baked pumpkin and eggplant served with fresh tomato and yogurt sauce and challow rice.

Cream pudding topped with fresh strawberries, pineapples, blueberries and kiwis.

Rice pudding served with pistachio and cardamom.

Layers of homemade thin pastry with walnuts, almonds, and pistachios, then baked and finished with honey caramel.

Homemade ice cream served with pistachio and cardamom.