Jannah Yaya Cuisine

Garbanzo bean, tahini, olive oil, turmeric, lemon, and garlic.

Fire roasted eggplant, tahini, olive oil, and herbs.

Eggplant, pomegranate, tahini, olive oil, lemon, and garlic.

Carrot, tamarind, and tahini.

Turnip and dates.

Roasted bell pepper, cumin, and walnuts.

Three of the above with tabouleh and house pickles.

Bulgur, parsley, mint, tomato, green onion, and romaine leaves.

Romaine, mint, cilantro, parsley, sumac red onion, cucumber, tomato, and mustard lemon vinaigrette.

Mixed green, cucumber green and red onion , and sumac vinaigrette.

Diced romaine leaves, cucumber, tomato, red onion, feta cheese / sumac vinaigrette

Garlic, olive oil, caramelized onion, chilies, tomato, cumin, sundried lime, and tamarind.

Turnip, cabbage, cucumber, olives, and peppers.

Chickpea crust and pesto, eggplant, roasted bell pepper, green, red onion, mushroom, tomato, and feta.

Dates, cardamom, cinnamon and yogurt, walnuts, and parmesan.

Organic cracked wheat crust and basterma (lamb sausage) and tomato, onion, mushroom, roasted bell pepper, and mozzarella.

Lamb, lima bean, red bean, black eyed pea, lentil, barley, cumin, and chilies.

Lentil soup.

Sundried lime and farmer’s vegetables.

Spinach, sumac, shitake, feta, roasted bell peppers, walnut, and cumin sauce.

Shredded chicken, rice, almonds, golden raison, cardamom, and dried apricot sauce, and cinnamon.

Shredded lamb, rice, almond, golden raison, allspice, cinnamon, ginger, and pomegranate-rosemary reduction.

Shredded beef, rice, almond, sun dried lime, baharat cumin, cinnamon, cardamom, allspice, ginger, nutmeg, potato, garbanzo bean, and yogurt sauce.

Served with rice and vegetables.

It is the only dish documented in the Ancient Mesopotamia. Serve with tahini herbs and tahani with pomegranate dips.