Carrot Sweet Potato Ginger Vegan
Carrots, sweet potatoes, cooked in a vegetable based broth with ginger, turmeric, mixed spices and herbs
The Souperie
Sweet Peas Pottage Vegan
Green peas cooked in a vegetable based stock with fresh zucchini & spinach, a fragrant mix of fresh herbs: dill, parsley, basil, bay leaves. Optional: vegan or with Lebanese cottage cheese for non-vegan.
Cheesy Broccoli Cheddar
Broccoli cooked in a creamy vegetable broth, with seasonal herbs, and topped with shredded cheddar cheese
Freekeh Pumpkin Chard Vegan
Freekeh cooked in a flavorful vegetable broth with a seasonal vegetable mix (onion, leeks, carrots, zucchini, yellow bell pepper, pumpkin, sweet potato, Swiss Chard) a mix of Middle Eastern spices, lemon juice, topped with fresh chopped parsley
Creamy Mushroom Moghrabiyeh
Mushrooms, onions & garlic, rich beef broth, mixed herbs: thyme, bay leaves, parsley, mixed spices: cinnamon, paprika, mixed peppers, cooked Moghrabieh pearls, fresh cream
The Saladerie
Citrus Quinoa Purslane Bowl
Purslane leaves, cooked red quinoa mixture with parsley, red onions, mint, marinated chickpeas, seasonal fruit (citrus for spring), dried cranberries, toasted cashew, with a Za’atar vinaigrette dressing