Toasted pita bread soaked in chickpea stock, topped with chick peas and tahini sauce, garnished with roasted pine nuts and pomegranate seeds.
Fattet Makdous (Eggplant)
A base of toasted pita bread soaked in rich lamb tomato stock, topped with cooked eggplants stuffed with minced lamb meat, pine nut, parsley and pomegranate seeds.
A base of toasted pita bread soaked in rich lamb tomato stock, with rice and cooked chicken breasts, topped with tahini sauce and garnished with parsley, roasted pine nuts, and pomegranate seeds.
Lamb patty stuffed with cheese, green chilly peppers and crushed pistachio. Char grilled then covered with dough and baked in the oven with tomato sauce.
Surrat Rez (Rice Pie)
A Sargon speciality, rice with broad beans and meat filled in dough and deliciously baked in the oven.
Lahmeh Bel Seneyeh (Tahini Sauce And Tomato)
Ground lamb meat, kneaded with finely chopped onions. Spread in a tray and baked with tomato slices. Served with special tahini and pomegranate molasses sauce.
Sharhat Ala El Ageen
Slices of cooked juicy meat become one with the bread as they are baked together.