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Middle-East
Buffet
Hors d’Oeuvres
Spanakopita
Greek Triangle Pockets of Flaky Phyllo Dough
Filled with Feta Cheese, Spinach and King Crab
Armenian Grape Leaves
Stuffed with Basmati Rice, Golden Raisins and Pine Nuts
Served with Cucumbers in a Yoghurt Dill Sauce
Hummus with Pomegranates and Flat Bread
Baba Ganoush
Egyptian Dip with Roasted Eggplant,
Sesame Paste and Spanish Olive Oil
Served with Herbed Pita Chips
Buffet
Tabbouleh
Cracked Bulgur Wheat
Mixed with Exotic Greens, Olive Oil, Lemon and Mint
Swordfish Shish Kebabs
Tiny Beef Kebabs in a Moorish Marinade
Lebanese Black Lentils
Spiced with Cumin, Cinnamon and Mint
Pistachio Rice Pilaf with Lemon Peel
Dessert
Chocolate Date-Nut Baklava
Vanilla Pudding with Fresh Mango
chef@aubergineworldcuisine.com
650-712-1229
Copyright AWC 2005