Featured on the pages of Gourmet, Plate, New York Magazine, The New Yorker, The New York Times, Village Voice, Time Out NY and more. Appearances on the Food Network"s 'Best Thing I Ever Ate', ABC News, NY1, PBS and more. Tanoreen varies in it's fusions, but never deviates from its roots; a harmonious blend of classical Middle Eastern home-style cooking. Typically, Middle Eastern cuisine is relegated to dishes of falafel or hummus, but Tanoreen goes above and beyond to take Middle Eastern cuisine to its most traditional and innovative forms.
A house specialty is composed of shredded fillo dough stuffed with two kinds of sweet potatoes, baked and topped with rosewater syrup and pistachio nuts. As seen on food network allow approximately 20 minutes bake time.
Layers of fillo dough stuffed with cashews, almonds and sweet spices baked with syrup.
Custard flawored with authentic middle eastern sweet spice (mastic), topped with pistachio nuts and rosewater syrup.
A semolina coconut cake soaked in syrup and topped with pistachio.
Middle Eastern Ice Cream
One scoop each of pistachio, chocolate and ashta (sweet cream) flavored ice cream sprinkled with pistachio.
a house specialty, knafeh is crispy layers of filo dough stuffed with homemade sweet cheese, soaked in orange blossom syrup & topped with crunchy pistachios. (as seen on the food network's 'best thing i ever ate'!) allow app. 15 -20 minutes bake time. (Conatins food coloring)
Small for 2-3
Large for 3-6
sweet mastic flavored custard garnished with pistachios and rosewater syrup
layers of fillo dough stuffed with cashews, almonds & cinnamon
grandma's recipe! a semolina coconut cake soaked in rosewater syrup & topped with pistachio
Middle Eastern Ice Cream
one scoop each of pistachio, chocolate & ashta (sweet cream) flavored ice cream sprinkled with pistachio
Lamb, bulgur wheat & Tanoreen spiced shell, stuffed with ground lamb, toasted pine nuts, almonds, & caramelized onions
A choice of - string beans - sweet peas - white beans or okra - stewed with fresh tomatoes, garlic & beef. With vermicelli rice pilaf. Sayadiyya: "The fisherman's meal". Rice sauteed with shredded tilapia, caramelized onion & Tanoreen spices, topped with fresh fish fillet
Fresh whole fish stuffed with walnuts, cilantro, peppers, garlic & lemon. (Variety depends on market availability)
Grouper fillet baked on a bed of sliced potatoes & topped with a fiery harissa & garlic sauce
Baked Mediterranean Eggplant
Thinly sliced eggplant layered with ground lamb, tomatoes, potatoes & Tanoreen spices, topped with toasted pine nuts. One of our most popular entrees at the restaurant!