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Kareem's Restaurant offers a selection of fresh dishes inspired by chef Ahmad Yasin's integration of classic Arabic cuisine with unique ingredients.
Before placing your order, please inform us if a person in your party has a food allergy or dietary restrictions. Many of our dishes can be made vegetarian/vegan upon request.
Our menu is also available for catering!
Please email us for more information. We can provide custom menus for small to large events.
Creamy, made with a hint of garlic and tahineh.
Royal Beets Hummos
The subtle beet flavor of this puree is out of this world. You will enjoy the flavor, natural sweetness and glorious raspberry color.
A delicious rust-colored appetizer of ground walnuts, tangy tart pomegranates, Aleppo pepper, lemon juice, and spices. Mohammarah means "red color," or "touch of red."
Smoked Salmon Kibbeh
The chef's specialty, with wheat, smoked salmon, spices, herbs, and extra virgin olive oil.
Vegetarian Grape Leaves
Filled with wheat, fresh parsley, garlic, fresh lemon juice, olive oil, spices, and herbs. It is an award winner by Zagat's travel guide and Boston magazine.
Mekdoos is comprised of baby eggplant, walnuts, extra virgin olive oi,l and spices. In Arabic, it means "packed." The Arab has been fond of the eggplant since Medieval times. The great Umayyad dynasty in Damascus in the eighth century was noted for its agricultural achievement; later, in the ninth century, the Caliph Ma'moun of the Abbasid dynasty had a wife, the lady "Buran," who loved and developed recipes for eggplants.
A fine salad, composed mostly of fresh parsley, mint, tomatoes, onions, fresh lemon juice, and extra virgin olive oil, not overwhelmed by the bulgur. The word tabouleh derives from the Arabic word tawabil, to season or to spice.
Lemon-mint Drizzled Fatoosh Salad
The word Fatoosh derives from the Arabic root word "to crumble," or small crunchy pieces of bread. It is a wonderful, healthy and refreshing salad with a light lemon-based dressing, romaine, tomatoes, cucumbers, and hint of fresh mint.
The beloved national dish of Syria, and we take great pride in it. Kibbeh is a mixture of ground lamb kneaded with burghul (bulgur wheat). The filling consists of ground lamb cooked with onions, spices and pine nuts. Served with homemade yogurt.
Stuffed Grape Leaves
A mixture of lamb, rice and spices rolled into the grape leaves cooked in fresh lemon juice. Served with homemade yogurt.
Spiced Salmon. This entree is very popular in Syria along the Mediterranean seacoast, where the fish are caught fresh daily. The salmon is marinated with lemon juice, extra virgin olive oil, and spices and herbs, which I find enhances this kind of fish.
Vegetarian / Vegan Entrees:
The top and bottom layers are golden cracked wheat, and the center layer is a mixture of red pepper, onions and pine nuts. Served with homemade yogurt.
Vegetarian Grape Leaves
A fine mixture of wheat, herbs, spices, garlic and extra virgin olive oil rolled into grape leaves.
Fresh spinach saute, with garlic and olive oil. Served with homemade yogurt.
Fetet al -Hummos
The word hummos means "chickpea" in Arabic, and Fetet means to break pieces of crunchy bread. The base is crispy bread, chickpeas, broccoli, topped with tahineh. It is often eaten during the cold season in late morning or for dinner. Chickpeas (king of peas) are great, healthy with gentle protein.
Orange Blossom Baklawa
A fine pastry made with flaky filo, walnut, butter and homemade syrup.
A creamy rice pudding
Sh'aybiyyatt Pastry bil Jubn
The lovely light and tangy flavor of Syrian cheese pastry, pistachios and orange blossom syrup.
classic Arab dessert in which "jubnah hulwah," sweet white cheese is baked between two layers of shredded pastry, pistachios and orange flavored syrup. Baked to golden color and served warm. The traditional way is to accompany this dessert with Arabic black coffee.
Arabic Coffee with cardamom
Pot of black tea
Pot of mint tea
Homemade cold drinks:
Sharaab al Rawda -Pomegranate drink of the garden
Sharab al- Bustan -Blackberry drink of the garden