Cooked with stuffed aubergine, served with tarator sauce

Puree of bread crumbs, pomegranate molasses, walnuts and chili paste

Green beans cooked to perfection, served with olive oil, tomato and garlic.

Thick tarator sauce, served with grilled shreded fish.

Aged and dried cheese, covered with dried theme and aleppo pepper served with finely chopped tomato, onion and olive oil.

Puree of chicken peas mixed with hot peppers, parsley and garlic.

Rolled grape vine leaves filled with rice, tomato and parsley cooked in lemon and olive oil.

Puree of grilled aubergine mixed with sesame seed paste and lemon juice.

Puree of chickenpeas mixed with sesame paste and lemon juice.

Yoghurt served with cucumber slices, garlic and dry mint