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Values
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North African

North African

North African

Entrees


Saffron Moroccan chicken legs- Oven baked chicken marinated with Imported Moroccan saffron 


Couscous- Cooked in a beef, chicken, or vegetable smen** broth 


Za’atar* potatoes- Yellow potatoes baked in a creamy za'atar seasoned béchamel sauce


Falafel-  From scratch made Falafel served with tahini, hummus and pita bread


Egg rolls- Chicken

Entrees


Saffron Moroccan chicken legs- Oven baked chicken marinated with Imported Moroccan saffron 


Couscous- Cooked in a beef, chicken, or vegetable smen** broth 


Za’atar* potatoes- Yellow potatoes baked in a creamy za'atar seasoned béchamel sauce


Falafel-  From scratch made Falafel served with tahini, hummus and pita bread


Egg rolls- Chicken, beef, or veggie filled egg wrapper fried to a perfect golden color dipped in harissa*** plain yoghurt


Tabouli- (can be made gluten free, swap borgol for quinoa)


North African picking board- Hummus, artichoke, mixed veggies, seasoned olives, cow, goat and sheep cheeses as well as pita bread


*Za’atar- A combination of dried oregano, thyme, and/or marjoram with sumac (staple) and toasted sesame seeds 


**Smen- Fermented flavored butter traditionally in Couscous 


***Harissa- Spicy chilies are blended into a thick paste with garlic, olive oil, and aromatic spices, such as caraway and coriander

Italian

North African

North African

Entrees


Pink sauce basil and cheese ravioli 


Tuscan salmon served with pappardelle pasta- broad, flat, and thick pasta noodles smothered in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil


Chicken parmesan 


Ossobuco a la Milanese- Bone in beef shank, cooked until meltingly tender in a broth of meat stock, white w

Entrees


Pink sauce basil and cheese ravioli 


Tuscan salmon served with pappardelle pasta- broad, flat, and thick pasta noodles smothered in a creamy parmesan sauce with garlic, cherry tomatoes, spinach, and fresh basil


Chicken parmesan 


Ossobuco a la Milanese- Bone in beef shank, cooked until meltingly tender in a broth of meat stock, white wine, and veggies.

accompanied by lemon zest, garlic, and parsley


Focaccia home made bread- Seasoned olive oil for dipping

Greek

North African

Greek

Entrees


Moussaka- Traditional dish of baked lamb and eggplant prepared and topped with a white creamy sauce


Psari Plaki- Greek-style baked white fish traditionally haddock or cod cooked in olive oil, tomatoes, and onions.


Courgette balls (kolokythokeftedes)- Zucchini, feta, and plenty of fresh herbs rolled into balls and fried until light an

Entrees


Moussaka- Traditional dish of baked lamb and eggplant prepared and topped with a white creamy sauce


Psari Plaki- Greek-style baked white fish traditionally haddock or cod cooked in olive oil, tomatoes, and onions.


Courgette balls (kolokythokeftedes)- Zucchini, feta, and plenty of fresh herbs rolled into balls and fried until light and crispy


Koulouri- Large soft bread rings covered in sesame seeds


Tzatziki- A sauce made from yoghurt, cucumber, and mint


Spanakopita- Phyllo pastry layered with feta cheese and spinach and flavored with dill

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