Pharaohs Palace

Served cold. The famous mouthwatering hummus is one dish shared by all the people of the region. A smooth thick mixture of mashed chickpeas, tahini(made from sesame seeds), oil, lemon juice, and garlic.

Served cold. A magnificent Levantine appetizer of mashed grilled eggplant mixed with tahini (made from sesame seeds), plain yogurt, garnished with olive oil, parsley, and various seasonings.

Served cold. A delicious Egyptian dish consisting of sliced eggplant and mixed peppers fried to perfection and then sauteed with our special tomato sauce.

Served cold. An incredibly delicious Moroccan version of smoked eggplant, sauteed with ripe tomatoes roasted peppers and garlic garnished with olive oil, parsley, warm spices, sauteed with ripe tomatoes, and roasted peppers.

Served cold. These leaves of the grapevine plant are used in the cuisines of a number of cultures stuffed with a mixture of rice, spices, lemon juice, and olive oil.

Served hot. The golden crispy cauliflower is pure Egyptian brilliance. The beautiful florets dipped in special batter with unique spices and deep fried to perfection. Your taste buds will be amazed.

Served hot. A beloved egyptian street food. It is a pita stuffed with minced meat, onions, pepper, parsley, and traditional spices.

Small orzo pasta cooked in olive oil, with chicken broth, onions, and Egyptian spices. Served with rice and mixed vegetables.

Traditional Lebanese salad made of finely chopped parsley, tomatoes, onions, mint and pine nuts finished with a lemon-olive oil mix seasoning. Served with rice and mixed vegetables.

Salata Baladi is a must on every Egyptian table made with tomatoes, cucumbers, onions and green peppers topped with parsley, cumin, lemon juice, vinegar, and olive oil. Served with rice and mixed vegetables.

An oregano or olive oil dressing with a dash of lemon makes this house salad different and special. Tossed lettuce, tomatoes, cucumbers, onions, black olives, and feta cheese will bring the Mediterranean taste to johns creek. Served with rice and mixed vegetables.

Marinated overnight with our fresh herbs and spices then grilled on an open flame that gives a balance to the richness of the lamb with bright flavors. Served with rice and mixed vegetables.

Persian and Turkish kabobs are well known to the American consumers, but it is all in the homemade overnight marinade and spices. You will rediscover kabobs as you indulge on the middle eastern kabob, and grilled to perfection on open flame grill. Served with rice and mixed vegetables.

Pharaohs palace royal plate of kofta, kabab, lamb chops, and grilled vegetables will redefine taste and appetite. Served with rice and mixed vegetables.

The Alexandria sausage is thinner and giving the dish intense spices and aroma. Cooked with mixed pepper, onions, tomato sauce and even more spices that create a symphony of taste. Served with rice and mixed vegetables.

A Moroccan tagine recipe from the sea. Often called shrimp al pip pill, this northern favorite is sauteed, with plenty of peppers, heavily seasoned with garlic, cumin, sweet paprika, a pinch of cayenne pepper, black olives, and plus plenty of fresh cilan tro and parsley. Served with rice and mixed vegetables.

Koshari is the Egyptian national dish, it brings together the poor and the rich. This hearty dish is composed of rice, lentils, chickpeas, pasta, and topped with a spicy tomato sauce and fried onions. You will understand Egypt better with the first bite. Served with rice and mixed vegetables.

North African dish made of broccoli, mushrooms, mixed peppers, onion, and roasted garlic and spices with Mediterranean seasoning. Served with rice and mixed vegetables.

Kanafeh is a traditional dessert made with thin noodle like pastry soaked in sugar based syrup, layered with cheese, and topped with pistachio.