Suraya menu — United States

A smooth, creamy dip made from blended chickpeas, sesame paste, lemon, and garlic.

A creamy, chilled dip made from charred eggplant blended with sesame paste, lemon, garlic, and mild chili flakes.

A creamy, strained yogurt dip topped with za'atar, fresh tomatoes, cucumber, olives, and mint.

A savory dip made from roasted red peppers and walnuts, seasoned with chili, cumin, and pomegranate.

A refreshing Mediterranean salad made with finely chopped parsley, cucumber, tomato, scallion, and mint, tossed in a light lemon dressing.

A traditional Middle Eastern dish of finely minced raw lamb blended with bulgur wheat and seasoned with fresh herbs, sweet onion, and mild chili peppers.

A refreshing salad of heirloom tomatoes, red long hot peppers, onions, and fresh herbs, served over a bed of creamy wild oregano labneh.

A refreshing salad of chopped raw vegetables and toasted pita bread, tossed in a tangy lemon-pomegranate vinaigrette.

A refreshing dish of raw yellowtail seasoned with chives, parsley, garlic, lemon, and jalapeño, served with a side of creamy labneh.

Swiss chard leaves rolled with a savory filling of rice, chickpeas, and herbs, served with a roasted tomato vinaigrette, creamy labneh, and toasted pine nuts.

A warm, savory dish featuring chickpeas and eggplant layered with crispy pita bread, creamy tahini yogurt, toasted nuts, and a drizzle of brown butter.

Crispy fried cauliflower served with a savory tahini-based tarator sauce, topped with chili, golden raisins, and hazelnuts.

Crispy roasted potatoes tossed with garlic, lemon, cilantro, and mild chili peppers.

Grilled octopus served with spicy shatta chili sauce, piquant pipelchuma, and fresh scallions.

Crispy fried pastry rolls filled with cheese and garlic chives, served with a tangy lemon and sumac garlic dipping sauce.

Grilled eggplant served with stewed tomatoes, cucumber, pomegranate, and pine nuts, finished with a ginger-tahini sauce, mild chili flakes, and fresh mint.

These seasoned ground beef skewers are grilled and served with hummus, charred onion, tomato, and pepper.

Spiced ground lamb kebabs brushed with a savory roasted red pepper and walnut spread, served with hummus, charred onion, tomato, and pepper.

Slow-roasted lamb seasoned with Middle Eastern spices, served with dill yogurt and a cucumber-pomegranate salad.

A whole grilled young chicken marinated in sumac, lemon, garlic, and thyme, served with charred potatoes and a traditional garlic dipping sauce.

These grilled whole prawns are served with a cilantro and toasted garlic vinaigrette and finished with a squeeze of lemon.

Grilled halibut skewers marinated in yogurt, served with summer vegetables, a tomato vinaigrette, and a side of herb-infused mint yogurt seasoned with dried lime.

A grilled branzino filet topped with a spicy sauce of red peppers, tomatoes, walnuts, and pine nuts, finished with fresh parsley and cilantro.

Grilled oyster mushroom skewers served with braised white beans, watercress, almonds, and radish.

A savory blend of rice and lentils served with grilled green beans, zucchini, and a spicy herb sauce.

This 28-ounce dry-aged ribeye is grilled and served with traditional Middle Eastern accompaniments, including garlic sauce, hummus, baba ganoush, and charred vegetables.

A traditional flatbread topped with a savory blend of za'atar herbs and olive oil.

Fragrant, golden-colored rice seasoned with turmeric.

A selection of onions, tomatoes, and peppers grilled until lightly charred.

Crispy golden French fries seasoned with sumac, a tangy and citrusy Middle Eastern spice.

These are long, mild-to-medium heat green peppers that have been blistered over an open flame to enhance their flavor.

A selection of assorted pickled vegetables and olives served as a side dish.