FALL MENU
Lammeh offers customizable catering in New York City, featuring Syrian-inspired family-style dinners, buffet catering, and seasonal cocktail bites. Explore highlights from our Fall menu below.
Dips & Spreads
HUMMUS
creamy chickpeas with rich tahini and lemon. (Vegan, GF)
MUHAMMARA
vibrant red walnut dip, ka’ak (bread crumbs), red pepper paste, and tahini. (Vegan)
MUTABAL
roasted eggplant, with rich tahini, lemon and garlic. (Vegetarian, GF)
MUTABAL SUJJUK BATERSH
mutabal eggplant, with ground beef seasoned to perfection. (GF)
SYRIAN MASHED POTATOES
mashed zesty potatoes with Aleppo pepper, cumin, garlic and olive oil. (Vegan, GF)
Hot & Cold Bites
CHICKEN MUSAKHAN
mini phyllo parcels of juicy chicken, cooked with caramelized onions and tangy sumac.
KUNAFEH LABNEH TARTS
mini kunafeh tart topped with creamy labneh and tangy garlic eggplant makdous. (Vegetarian)
STUFFED MUSHROOM
baked mushroom cups, stuffed with goat cheese and herbs. (Vegetarian, GF)
BATATA HARRA
baked potatoes, smothered with cilantro, and a tangy spicy sauce. (Vegan, GF)
KIBBEH ZENGLIEH
crunchy mini fritters of spinach, chickpeas, herbs and spices. (Vegan)
LENTIL KIBBEH
lentil kebbeh bites, with spring onion parsley, and spices. (Vegan, GF)
BAMYEH (OKRAH) B'ZAIT:
okra smothered with cilantro, garlic, olive oil and spiced tangy tomato sauce. Vegan, GF
CAULIFLOWER TAHINI
roasted cauliflower, smothered in creamy tahini sauce and caramelized onions. (Vegetarian/Vegan, GF)
SWISS-CHARD TAHINI
Swiss-chard with creamy tahini sauce, topped with Aleppo pepper pistachio olive oil. (Vegetarian/vegan, GF)
SHOKI ESTANBULI
artichoke cups filled with carrots and peas with seven spice sauce. (Vegan, GF)
SALADS
OLIVE BALADI SALAD
Syrian olives, with tomato, parsley, carrots, and walnut. Topped with a tangy spicy dressing. (Vegan, GF)
CARAMELIZED PEAR
Gem lettuce, caramelized pears, pickled onion, and walnuts with a creamy, zesty date dressing. (Vegan, GF)
ITCH
filling bulgur and parsley salad dressed in a rich tomato–pepper sauce. (Vegan)
AUTUMN FATTOUSH
a garden of radish, lettuce, tomato, cucumber, parsley, mint, and roasted butternut squash with crunchy khobz (bread). (Vegan)
ARMENIAN SALAD
tomato, cucumber, and onion in a lemon, olive oil, and cumin dressing. (Vegan, GF)
ARTICHOKE SALAD
artichoke with parsley in a tangy sauce, topped with marinated grilled eggplant.(Vegan, GF)
AUTUMN GRILLED HALLOUMI
arugula, caramelized carrots, and beets, with marinated grilled halloumi and a pomegranate dressing. (Vegetarian, GF)
SIT JALILA
tangy pickled turnip with parsley, walnuts, and olives. (Vegan, GF)
MAINS
SYADIEH BRANZINO
whole branzino with rice pilaf, topped with caramelized onions and rich gravy. (GF)
PUMPKIN KIBBEH
layered pumpkin and bulgur crust filled with tangy spinach, chickpeas, and pomegranate. (Vegan)
SHEIKH AL-MAHSHI
zucchini stuffed with ground beef kafta, served on a bed of vermicelli rice and topped with garlic yogurt sauce. (GF)
BULGUR MUJADARA:
bulgur topped with spiced lentils and caramelized onions. (Vegan)
OUZI
peas, beef, and rice pilaf wrapped in flaky phyllo pastry. (Vegetarian option available)
KIBBEH SENEYEH
oven-baked tray of bulgur and beef kibbeh, served with cucumber yogurt.
DAOUD BASHA
slow-baked beef meatballs in tomato sauce, served with vermicelli rice. (GF)
BEEF SHAWARMA STATION
tender beef served with tahini sauce, onion–parsley salad, pickles, and khobz (bread).
CHICKEN SHAWARMA STATION
juicy chicken served with garlic sauce, pickles, and khobz (bread).
in rich tomato sauce. (Vegan, GF)
EGGPLANT STEW
eggplant and chickpeas stew
in rich tomato sauce. (Vegan, GF)
BULGUR BEL-JARRA
bulgur slow-cooked with chicken.
SHAKRIEH w REZ
yogurt stew with beef chunks, served with vermicelli rice. (GF)
DESSERT
MUBATAN
milk custard with orange compote. (Vegetarian, GF)
MA’ROUK BEL TAMER
fluffy pastry filled with dates. (Vegetarian)
SHA'ABIAT
phyllo pastry filled with clotted cream, topped with orange blossom syrup.(Vegetarian)
HARISSA with TAHINI CREAM CHEESE
semolina cake topped with tahini cream cheese frosting. (Vegetarian)
STUFFED DATES
Dates stuffed with goat cheese, tahini sauce, and orange blossom syrup. (Vegetarian, GF)
DAMASCUS FRUIT SALAD
seasonal fruits topped with dried fruits, nuts, and clotted cream. (Vegetarian, GF)
TAHINI BROWNIE & BERRY TART
rich tahini brownies layered with berries in a tart. (Vegetarian, GF)
MA'MOUL BEL JOUZ PIE
semolina pie with walnut filling. (Vegetarian)
Contact us.
info@lammeh.nyc