Naar Kitchen

Chicken and potato salad mixed with egg, peas and pickles.

Yogurt blended with chopped shallots.

Yogurt blended with cucumber, dill and mint.

Sautéed eggplants topped with whey (yogurt base), sautéed mint and garlic.

Grape leave rolled with fresh herbs and rice top with pomegranate sauce.

Potato salad mixed with egg, peas and pickles.

Slow-cooked beef with sautéed celery, mint and parsley.

Sautéed herbs (parsley, spinach, fenugreek, chives) cooked with dried limes, red kidney beans.

Sautéed herbs (parsley, spinach, fenugreek, chives) cooked with dried limes, chunk of shoulder beef and red kidney beans.

Chunks of shoulder beef cooked in tomato paste, yellow split peas.(GF)

Sautéed eggplant cooked in tomato paste, yellow split peas and chunks of shoulder beef.(GF)

Cooked Sautéed celery, mint and parsley.

Imported Basmati rice toped with saffron

Basmati rice mixed with fava beans and dill.(vegetarian)

Basmati rice mixed with lentil.

Basmati rice mixed with cut green beans, tomato paste and diced chunk of beef.

Basmati rice mixed with cut green beans, tomato paste.

Boiled Chicken with tomato paste and spices.

Boiled lamb shanks cooked with onion, garlic and saffron.

Cooked thick spaghetti mixed with ground beef, tomato paste.

Barely,carrots and celery with tomato paste.(vegetarian)

Cooked combination of Vermicelli noodles, pinto beans, lentils and garbanzo beans, parsley, Spinach, Cilantro and Chives topped with sautéed mint and sautéed garlic and whey.

Cooked combination of rice, wheat, parsley, spinach, cilantro, chives, pomegranate sauce and yellow split.

Saffron rice pudding.