New Lunch Menu

Appetizers:
Hot frena served with salads


Starters
 Avi’s humous with chickpeas, olive oil and pita – Vegan

Humous with fried hot peppers and pita – Vegan

Super spicy beef cigar and small salad

Finely chopped vegetable salad – Vegan

Salad of lettuce, peppers, and toasted almonds in vinaigrette – Vegan

Market vegetable salad – with warm cauliflower florets – Vegan

Summer salad – cherry tomatoes, cucumbers, red onion, chickpeas cooked with mint and vinaigrette

 

Appetizers

Algerian Maakoud – leek and potato pie – Vegetarian

Fried cauliflower in white tahini – Vegetarian

Fish in chermoula – fried fish fillet in Algerian piquant sauce

Fish patties in spicy tomato, garlic and cilantro sauce

“La tomate” – skillet of tomatoes, garlic, eggplant and fries – Vegan

Cigar filled with veal sweetbreads and beef ribs

 

Main Courses

Grandma Rachel’s potato, tomato and green onion omelette – Vegetarian

Salmon chreimeh – fresh salmon in spicy chreimeh sauce

Slow-cooked spicy stew of chickpeas, peppers, and cauliflower – Vegan

Spicy-beef cheeks and chickpeas

Boulettes – Algerian meatballs with cabbage and onion

Artichokes stuffed with spring chicken in olive, chickpea and lemon sauce

Beef sofrito cooked in tomatoes and veal broth

Hamotzi’s mixed grill – spring chicken, short ribs, spleen, and veal sweetbreads

Fresh chicken breast in homemade harissa and lemon confit

Mother Miriam’s stuffed vegetables – selection of vegetables stuffed with rice and herbs – Vegan

Lamb Tffiya Araias – homemade pita stuffed with lamb and lemon confit

Fresh chicken breast salad with antipasti

Adir’s meatballs – in rich tomato sauce