My Taste Restaurant

Warm fava beans stewed with olive oil, lemon, garlic, and cumin.

Eggs poached in a simmering tomato and pepper stew with fresh herbs.

Creamy chickpea dip with tahini, lemon, and extra virgin olive oil.

Roasted red pepper and walnut dip with pomegranate molasses.

Tender lamb over aromatic rice, topped with fermented yogurt sauce.

Layered rice, fried eggplant, tomatoes, and spiced chicken, inverted and served warm.

A generous mix of kebab, tikka, and lamb chops grilled over charcoal.

Minced lamb skewers seasoned with chili, parsley, and charcoal smoke.

Crispy shredded pastry layered with sweet cheese, rose water syrup, and pistachios.

Flaky phyllo pastry filled with walnuts and scented orange blossom syrup.

Traditional lightly roasted coffee infused with cardamom, served in a dallah.

Freshly squeezed lemons muddled with garden mint and a touch of sugar.

Creamy date shake blended with cardamom and topped with crushed nuts.