Flavours by Najla — Menu

Persian feta, walnuts, tomato and cucumber with warm Taftoon bread.

Thick fresh clotted cream with pure honey and warm sangak bread.

Sliced beef sausage and eggs cooked together in the pan, served sizzling with bread.

Eggs folded into slow-cooked tomatoes with garlic and butter, served with bread.

Two sunny-side-up eggs, crispy bacon and thick buttered toast.

Two fried eggs with toasted country bread, fresh tomato and cucumber.

Hearty brown lentil soup with potato, onion, cumin and turmeric.

Slow-cooked wheat and shredded turkey porridge with cinnamon, sesame and melted ghee.

Lamb's head and trotters simmered overnight in a rich broth, with fresh lime and bread.

Smoky eggplant with sour whey, fried mint and walnuts.

Cucumber, tomato and onion with lime and dried mint.

Green olives marinated in pomegranate molasses with crushed walnuts, golpar and herbs.

Baked frittata packed with fresh herbs, walnuts and barberries, with cherry tomatoes.

Crisp golden pastries filled with spiced potato, peas and carrot.

Thick herb, bean and noodle soup topped with kashk, crispy onion and mint oil.

Charred eggplant, tomato, garlic and egg.

Two skewers of grilled spiced ground beef and lamb.

Two Skewers saffron and lemon marinated chicken skewers.

Herb stew with kidney beans, dried lime and beef.

Chicken in pomegranate and walnut sauce.

Pan-fried patties of ground beef, potato and onion, with herbs, tomato and pickles.

Tender chicken in a velvety tomato, butter and cream sauce, with saffron rice.

Oven-roasted salmon fillets with a herb and spice crust, lemon and saffron rice.

Crispy baked saffron rice and yogurt cake layered with chicken, topped with barberries and nuts.

Two skewers saffron and lemon marinated chicken skewer with lavash, grilled tomato and fresh herbs.

Two skewers of grilled spiced ground beef and lamb with lavash, grilled tomato and herbs.

Lamb and golden fried eggplant stew in a tomato-saffron sauce, with saffron rice.

Beef and yellow split-pea stew with dried lime, topped with crispy potato sticks.

Slow-braised lamb shank with dillrice and a saffron braising sauce.

Saffron rice with barberries and pistachios, with a braised saffron chicken leg.

Persian saffron rice topped with tender meat, orange peel, barberries, pistachios, and almonds.

Thick yogurt with diced cucumber, dried mint and dill.

House-made vinegar pickle of cauliflower, carrot and celery.

Crisp lettuce, tomato, cucumber, red onion and carrot with a lemon and olive oil dressing.

Espresso-soaked ladyfingers layered with mascarpone cream and dusted with cocoa.

Moist chocolate sponge with chocolate fudge frosting and chocolate shavings.

Toasted flour and butter halva with saffron, rosewater and cardamom, with dried rose petals.

Light pistachio sponge with cream cheese frosting and crushed pistachios.

Warm milk dumplings soaked in cardamom and rose syrup, topped with slivered pistachios.

Saffron and rosewater rice pudding with cinnamon, pistachios and almonds.