Sharjah, Al Majaz 3 Al Khalidia Street Elite Tower - inside Kaykroo Kitchen
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Our selection of Artichoke and Carrot Istanbouli, Koosa Bil Zeit, Beetroot Mutabbal, Eggplant Mutabbal, and Hummus served with Arabic bread.
Our selection of Cheese and Basturma Roll, Chicken Musakhan Roll, and Garlic and Coriander Batata.
Your choice of soup and main course, served with tabbouleh salad, homemade hummus and Arabic bread. Save up to 35%.
Chickpeas in a garlic and yoghurt sauce, topped with crispy baked bread.
A mix of fried eggplants, minced beef and yoghurt, topped with tomato sauce and crispy baked bread.
Two favourites in one: chickpeas, fava beans and tahini. Served with Arabic Bread.
Labneh mixed with makdous (pickled stuffed eggplants). Served with Arabic Bread.
Earthy freekeh and chicken soup. Served with lemon wedges.
Aromatic traditional Moroccan tomato-based soup, with lentils, chickpeas, beef, fresh herbs & spices. Served with lemon wedges and dates.
Lentil & vegetable soup, served with pita bread croutons and lemon wedges.
Fattoush salad, topped with sliced roast chicken. Served with pomegranate-vinegar dressing.
The beloved Fattoush salad, topped with lightly fried eggplant croutons. Served with pomegranate-vinegar dressing.
Chopped parsley leaves, tomatoes, onions and bulgur. Served with lemon oil dressing.
A combination of our two favourite bulgur-based salads. Served with pomegranate & olive oil dressing.
Armenian bulgur salad, with onions and chilli served with pomegranate molasses sauce.
Slow-braised artichokes, carrots and onions cooked in a tangy sauce.
Baby marrows and fresh spinach leaves sautéed in olive oil, garlic and lemon juice. Topped with Aleppo pepper and a drizzle of pomegranate molasses. Served with Arabic bread.
Puree of cooked beetroot mixed with tahini paste, yoghurt and walnuts. Served with Arabic bread.
Garlic-infused smoky eggplant and tahini purée, finished off with a drizzle of olive oil. Served with Arabic bread.
Chickpea & tahini puree, scented with cumin & finished off with a drizzle of olive oil. Served with Arabic bread.
Served with 2 Ketchup Sachet
Pulled chicken, cooked with sumac and caramelised onions, rolled in a thin flatbread and lightly fried. Served with a side of yoghurt.
Cheese and basturma-stuffed pastry fingers, fried to a golden crisp.
Potatoes sautéed with garlic, chili, coriander and lemon.
Potatoes sautéed with garlic, coriander and lemon.
Traditional Jordanian dish of lamb cooked in a sauce of fermented dried yoghurt, and served with rice and pine nuts.
Iraqi-style mixed vegetables, stuffed with a meat, rice and herb mixture, simmered in a rich tomato & tamarind sauce.
Pasta with minced meat in a garlicky yoghurt sauce.
A staple of Middle Eastern kitchens, this stew is made with fresh green leaves cooked with chicken and served with rice.
Marinated & grilled half-chicken, finished off with a lemon, garlic & olive oil dressing, and served with rustic rosemary potatoes.
Saffron-flavoured freekeh with grilled chicken, served with a side of yoghurt.
Grilled salmon, spiced rice and caramelized onions, served with brown broth and tahini sauce.
Oat and nut granola bites with dates and nuts.
Fresh mango and pomegranate seeds with pistachios and shredded coconut, served with an orange maple dressing.
330ml
Ayran made from fresh yogurt.
320 ml
300ml
500ml
200ml
