Darsalam (Downtown)

Chickpeas blended with tahini, lemon juice and garlic, garnished with paprika and olive oil.

Rich yogurt blended with fresh garlic, lemon juice and cucumber and garnished with zaatar and olive oil.

Beets cooked until tender, cooled and mixed with yogurt and lemon and garnished with zaatar and olive oil.

Pickled mango mixed with tomato and chickpeas.

Finely chopped parsley mixed with onion, tomato, millet, fresh lemon juice and olive oil.

Roasted eggplant ground with tahini, garlic and lemon juice.

Hummus, baba ghanoush, tahziki and three falafel donuts.

Hummus, baba ghanoush, pickled mango salad, and three falafel donuts.

Hummus, baba ghanoush, tahziki, and five pieces of grilled chicken tikka kabob.

Hummus, baba ghanoush, tahziki, and five pieces of grilled lamb tikka kabob.

Five falafel donuts served with your choice of tahziki or hummus.

Two grape leaf dolma and two Iraqi-style onion dolma mahshi stuffed with rice, diced vegetables and spices, infused with flavors of sun-dried tomato and pomegranate. Served warm with your choice of tahziki or hummus.

A meat plate of one chicken kabob, one beef sheesh kabob and one lamb kabob served with grilled onions and tomatoes.

Traditional slow-cooked chickpea and shredded lamb stew served with basmati rice. Choose from a cup of soup or a green salad served on the side.

Slow-cooked lamb shank served on basmati rice, with a side of eggplant marga. Choose from a cup of soup or a green salad served on the side.

Iraqi style tender, shredded chicken served on a bed of basmati rice with a side of our delicious chickpea marga. Choose from a cup of soup or a green salad served on the side.

Iraqi style tender, shredded lamb served on a bed of basmati rice with a side of chickpea marga. Choose from a cup of soup or a green salad served on the side.

Grilled chicken kabob served on a bed of basmati rice with a side of eggplant marga. Choose from a cup of soup or a green salad served on the side.

Grilled lamb kabob served on a bed of basmati rice with a side of eggplant marga. Choose from a cup of soup or a green salad served on the side.

Grilled beef sheesh kabob served on a bed of basmati rice with a side of chickpea marga. Choose from a cup of soup or a green salad served on the side.

Three falafel donuts made from ground chickpeas and spices, cooked to order from scratch. Served on basmati rice with a side of chickpea marga. Choose from a cup of soup or a green salad served on the side.

Slow cooked traditional stew served warm with basmati rice and a side of green salad or a cup of soup. Chickpea, tomato, sauteed onion and a hint of cardamom.

Slow-cooked traditional stew served warm with basmati rice and a side of green salad or a cup of soup. Eggplant, diced potato, onion, tomato, red bell pepper and pomegranate.

Dibbis (date syrup) and tahini (sesame paste) dancing together on a plate, topped with rosewater and chopped pistachio. Served with warm flatbread for your dipping pleasure.

Delicious, tender dates wrapped around walnuts, rolled in coconut flakes, and drizzled with date syrup.

Cardamom rose water syrup and roasted pistachios layered in golden, flakey layers of phyllo dough.

Thick, sweet yogurt topped with date syrup. Served with warm flatbread.

A special pastry of shredded wheat noodles soaked in sweet rose syrup and cooked with traditional Nabulsi cheese. Served warm.

Choose appetizer and served with one piece of flatbread.

Curried lentil soup.

Whole chickpea soup with onion, spices, and a hint of lemon.

Beets cooked until tender, cooled and mixed with yogurt and lemon, and garnished with zaatar and olive oil.

Pickled mango mixed with tomato and chickpeas.

Finely chopped parsley mixed with onion, tomato, millet, fresh lemon juice, and olive oil.

Fried whole dates, arugula, purple cabbage, and roasted hazelnuts, with a dressing of lemon and date reduction.

Bed of salad greens with carrots and olives, drizzled with our house sumac dressing.

Hummus, baba ghanoush, and tahziki.

Two grape leaf dolma and two Iraqi-style onion dolma Mahshi stuffed with rice, diced vegetables, and spices, infused with flavors of sun-dried tomato and pomegranate.

A meat plate of chicken kabob and lamb kabob, served with grilled onions and tomatoes.

Traditional slow-cooked chickpea and shredded lamb stew, served with basmati rice.

Two grilled beef sheesh kabobs, served with grilled onions and tomatoes.

Slow-cooked lamb shank, served on basmati rice, with a side of eggplant marga.

Zubede is the national dish of Iraq, a country that sits upon the land known as the Cradle of Civilization. This is a whole Golden Pompano fish, market fresh, butterflied, and cooked in a salted curry paste.

Slow-cooked traditional stew, served warm with basmati rice.

Chickpea, tomato, sautéed onion, and a hint of cardamom. Slow-cooked traditional stew, served warm with basmati rice.

Eggplant, diced potato, onion, tomato, green bell pepper, and pomegranate. Slow-cooked traditional stew, served warm with basmati rice.

Shredded chicken, served with basmati rice, hummus, and veggies.

One falafel “donut” made from ground chickpeas. Served on basmati rice with a side of hummus and chickpea stew.

Thick, sweet yogurt topped with date syrup, and served with warm flatbread. Gluten-free without flatbread.

Cardamom rose water syrup and roasted pistachios layered in golden, flakey layers of phyllo dough.

Delicious, tender dates wrapped around walnuts, rolled in coconut flakes, and drizzled with date syrup.

Dibbis (date syrup) and tahini (sesame paste) dance together on a plate, topped with rosewater, and chopped pistachio. Served with warm flatbread for your dipping pleasure.

Gluten-free. Slow-cooked lamb shank served on basmati rice, with a side of eggplant marga.

Gluten-free. Hummus, baba ghanoush, tzatziki sub tzatziki for pickled mango for vegan option.

Vegan. Cardamom rose water syrup and roasted pistachios layered in golden, flakey layers of phyllo dough.

Vegan, gluten-free. Two grape leaf dolma and two Iraqi-style onion dolma mahshi stuffed with rice, diced vegetables and spices, infused with flavors of sun-dried tomato and pomegranate.

Gluten-free. Beets cooked until tender, cooled and mixed with yogurt and lemon and garnished with zaatar and olive oil.

Vegan, gluten-free. Eggplant, diced potato, onion, tomato, green bell pepper and pomegranate.

Gluten-free. Zubaidi is the national dish of Iraq, a country that sits upon the land known as the cradle of civilization. This is a whole golden pompano fish, market fresh, butterflied and cooked in a salted curry paste.

Vegan, gluten-free. Fried whole dates, arugula, purple cabbage and roasted hazelnuts, with a dressing of lemon and date reduction.

Vegan, gluten-free. Delicious, tender dates wrapped around walnuts, rolled in coconut flakes and drizzled with date syrup… nature’s goodness! Tender dates wrapped around walnuts, rolled in coconut flakes and drizzled with date syrup nature’s goodness!

Vegan. Gluten-free. Chickpeas blended with tahini, lemon juice and garlic, garnished with paprika and olive oil.

Gluten-free. Rich yogurt blended with fresh garlic, lemon juice and cucumber and garnished with zaatar and olive oil.

Vegan. Gluten-free. Roasted eggplant ground with tahini, garlic and lemon juice.

Gluten-free. Fries with zaatar mayo or ketchup.

Vegan. Gluten-free. Curried lentil soup.

Vegan, gluten-free. Whole chickpea soup with onion, spices and a hint of lemon.

Gluten-free. Beets cooked until tender, cooled and mixed with yogurt and lemon and garnished with zaatar and olive oil.

Vegan, gluten-free. Pickled mango mixed with tomato and chickpeas.

Vegan, gluten-free. Finely chopped parsley mixed with onion, tomato, millet, fresh lemon juice and olive oil.

Vegan, gluten-free. Fried whole dates, arugula, purple cabbage and roasted hazelnuts, with a dressing of lemon and date reduction.

Vegan, gluten-free. Bed of salad greens with carrots and olives, drizzled with our house sumac dressing.

Gluten-free. Hummus, baba ghanoush, tzatziki sub tzatziki for pickled mango for vegan option.

Vegan, gluten-free. Two grape leaf dolma and two Iraqi-style onion dolma mahshi stuffed with rice, diced vegetables and spices, infused with flavors of sun-dried tomato and pomegranate.

Gluten-free. A meat plate of chicken kabob and lamb kabob served with grilled onions and tomatoes.

Gluten-free. Traditional slow-cooked chickpea and shredded lamb stew served with basmati rice.

Gluten-free. Two grilled beef sheesh kabobs, served with grilled onions and tomatoes.

Gluten-free. Slow-cooked lamb shank served on basmati rice, with a side of eggplant marga.

Gluten-free. Zubaidi is the national dish of Iraq, a country that sits upon the land known as the cradle of civilization. This is a whole golden pompano fish, market fresh, butterflied and cooked in a salted curry paste.

Vegan. Gluten-free. Slow-cooked traditional stew served warm with basmati rice.

Vegan, gluten-free. Chickpea, tomato, sautéed onion and a hint of cardamom.

Vegan, gluten-free. Eggplant, diced potato, onion, tomato, green bell pepper and pomegranate.

Vegan, gluten-free. Dibis (date syrup) and tahini (sesame paste) dancing together on a plate and chopped pistachio. Served with warm flatbread for your dipping pleasure. Gluten-free without flatbread.

Vegan, gluten-free. Delicious, tender dates wrapped around walnuts, rolled in coconut flakes and drizzled with date syrup… nature’s goodness! Tender dates wrapped around walnuts, rolled in coconut flakes and drizzled with date syrup nature’s goodness!

Vegan. Cardamom rose water syrup and roasted pistachios layered in golden, flakey layers of phyllo dough.

Gluten-free. Thick, sweet yogurt topped with date syrup. Served with warm flatbread. Gluten-free without flatbread.

A special pastry of shredded wheat noodles soaked in sweet rose syrup and cooked with traditional nabulsi cheese. Served warm. Fresh to order.