Maydan Washington menu — United States

The Tawle experience is a curated, family-style set menu designed for sharing, served with freshly baked bread from our hearth.

A smooth, creamy blend of chickpeas, tahini, and lemon juice.

A savory spread made from roasted red peppers, walnuts, and tangy pomegranate molasses.

A creamy strained yogurt dip blended with fresh herbs and crisp Persian cucumber.

A creamy spread made with carrots, garlic, and lemon, topped with crispy onions.

A creamy strained yogurt dip blended with roasted red beets, lemon, and a sprinkle of nigella seeds.

A selection of traditional, house-pickled vegetables served as a small appetizer.

Sweet, dried dates drizzled with wildflower honey and finished with a sprinkle of flaky sea salt.

A refreshing platter of fresh mint, parsley, scallions, and sliced radishes.

Grilled halloumi cheese served with Egyptian peanut dukkah and a drizzle of wildflower honey.

Charred asparagus served with creamy labne, a zesty herb-based chermoula sauce, and crispy shallots.

A refreshing salad of gem lettuce, sliced peaches, and shaved fennel, topped with olives, crunchy pistachios, and a hint of spicy harissa.

A refreshing salad featuring bulgur wheat and roma tomatoes tossed in a red pepper vinaigrette.

Tender chicken skewers marinated in a blend of garlic, blue fenugreek, and tangy pomegranate molasses.

Grilled shrimp skewers seasoned with a blend of tangy dried lime, tamarind, and mild chiles.

A creamy, whipped garlic spread made with olive oil and lemon juice.

A vibrant North African herb sauce made with lemon, garlic, parsley, and saffron.

A smooth, creamy sauce made from blended sesame seeds, lemon juice, and olive oil.

A spicy North African condiment made from roasted red peppers, serrano chilies, and smoked paprika.

A butterflied, grilled branzino seasoned with cumin and sumac, served with spicy red shatta and fresh oranges.

A grilled ribeye steak seasoned with adjika spice paste and blue fenugreek.

A whole head of cauliflower roasted in a hearth and served with turmeric, creamy tahini, spicy zhough herb sauce, and za'atar seasoning.

Roasted chicken seasoned with turmeric, coriander, and garlic, served with a side of creamy garlic sauce.

Slow-roasted lamb shoulder seasoned with Syrian seven spices, served with sumac-marinated onions, fresh mint, and parsley.

A chilled coconut milk pudding topped with sweet apricot puree and fresh mint.

A rich chocolate mousse topped with sesame-flavored whipped cream and a crunchy blend of Egyptian-style peanuts and spices.

A refreshing dessert featuring fresh citrus segments, pickled radish, and dill, finished with a sweet drizzle of wildflower honey and smooth date puree.

Choose between a scoop of gelato or sorbet, available in Turkish coffee, labneh, or bitter orange flavors.

A selection of traditional pickled vegetables served with fresh mint, parsley, and scallions.

A selection of fresh, raw seasonal vegetables served with a dipping sauce.

Lebanese dates drizzled with wildflower honey and finished with a sprinkle of Maldon sea salt.

A selection of olives marinated in a blend of aromatic caraway and anise seeds.

Saffron-infused couscous served with green garbanzo beans, glazed onions, raisins, and toasted almonds.

A refreshing salad featuring bulgur wheat and roma tomatoes tossed in a red pepper vinaigrette.

A refreshing salad of crisp gem lettuce, sweet peaches, and shaved fennel, finished with briny olives, crunchy pistachios, and a touch of spicy harissa.

A roasted sweet potato seasoned with brown butter, honey, and a blend of mild, smoky Urfa and Aleppo chili peppers.

Grilled halloumi cheese served with a blend of Egyptian peanuts and spices, finished with a drizzle of wildflower honey.

Tender green beans simmered in a savory tomato sauce and topped with crumbled feta cheese.

Grilled chickpeas seasoned with smoky urfa chili and fresh lime.

Grilled oyster mushrooms seasoned with cumin and blue fenugreek, served with a spicy red shatta sauce and creamy tahini.

Grilled zucchini drizzled with wildflower honey and creamy tahini, topped with toasted hazelnuts and a sprinkle of mild Aleppo pepper.

Char-grilled asparagus served with creamy labne, a zesty herb-based chermoula sauce, and crispy shallots.

A grilled ribeye steak seasoned with adjika spice paste and blue fenugreek.

Roasted chicken seasoned with turmeric, coriander, and garlic, served with a side of creamy garlic sauce.

A whole butterflied branzino grilled and seasoned with red shatta, oranges, sumac, and cumin.

Slow-roasted lamb shoulder seasoned with Syrian seven spices, served with sumac-marinated onions and fresh herbs.

A whole head of cauliflower roasted in a hearth and served with turmeric, creamy tahini, spicy zhough herb sauce, and za'atar seasoning.

Pan-seared scallops served with a charred onion yogurt dip and a spicy green chili sauce.

Tender chicken skewers marinated in a blend of garlic, fenugreek, and tangy pomegranate molasses.

Tender lamb skewers served with creamy kefir yogurt, cumin, peppers, and onions.

Grilled shrimp seasoned with a blend of dried lime, tangy tamarind, and mild chiles.

A smooth, creamy dip made from blended chickpeas, sesame tahini, and lemon juice.

A creamy yogurt dip blended with roasted beets, garnished with fresh dill, nigella seeds, and olive oil.

A refreshing spread made with creamy kefir labne, fresh herbs, and crisp Persian cucumber.

A savory spread made from roasted red peppers, walnuts, and tangy pomegranate molasses.

A chilled spread made with finely grated carrots, lemon juice, and garlic.

A creamy, whipped spread made from garlic, olive oil, and lemon.

A smooth, creamy sauce made from blended sesame seeds, lemon juice, and olive oil.

A vibrant North African herb sauce made with lemon, garlic, parsley, and saffron.

A vibrant, spicy green condiment made with a blend of fresh parsley, cilantro, cumin, and serrano peppers.

A spicy North African condiment made from roasted red peppers, serrano chilies, and smoked paprika.