Lahma bi Ajeen
Origin: Lebanon
Sweetly spiced lamb & tomato topped flatbread. Served with mint yoghurt and Peggy’s Pickles
Contains: Chilli Pepper, Gluten, Milk, Belladonna family
£8.00
Please browse our meze, manakeesh, and dessert menu below
Small dishes of joy so that you can try as little or as much as you like
Sweetly spiced lamb & tomato topped flatbread. Served with mint yoghurt and Peggy’s Pickles
Heavenly ducky Pâté made with fresh orange and brandy with a butter top. Served with red onion marmalade and sourdough crackers
3 British cheeses served with Peggy’s Sourdough crackers and our homemade red onion marmalade
Baked fresh to order using authentic Kamut flour which has a naturally low gluten content
Our flour is organic, grown locally and milled at the Tuxford windmill, Northern Nottinghamshire
Plain or enjoy brushed with either:
~Peggy’s blend of olive oil, sumac and thyme
~Olive oil
~Melted butter
The Imam swooned…
Slow baked aubergine with onion, tomato, dill, parsley and olive oil
Simple ingredients cooked slowly, you’ll see why he swooned
Layers of slow cooked lamb with green beans and tomato; lightly spiced and laced through turmeric buttered rice. Served with a Shirazi salad garnish.
Our take on the celebrated Fesenjan. Free range duck roasted and pulled with a pomegranate sauce and toasted walnuts, served with pan roasted potatoes
2 free range eggs baked in a seductively rich and spicy tomato sauce, served with a flatbread of your choice.
Lentils cooked in a herb broth, layered with rice and aubergine. Served with Shirazi Salad garnish.
This dish is kindly sponsored by Jo Brown (Green D).
Award winning Yorkshire Squeaky Cheese. Pan fried till golden. Served with a garnish of green salad and pickles
Award winning Yorkshire squeaky cheese and garden pea fritters with fresh mint a hint of chilli
Lentils cooked in a beautiful broth then layered with saffron rice and aubergine. Served with a Shirazi salad garnish
with new potatoes, sundried tomato and seasonal greens, beautifully dressed
Warm and soothing roasted butternut squash in rose harissa with a Tahini dressing
Velvety Moroccan tagine of seasonal vegetables and fruit with aromatic spices, chilli and a salted lemon crumb
Lamb baked with Orzo, (rice shaped pasta) Cinnamon, herbs and a hint of chilli
Free range chicken, caramelised onion, aromatic spices and chilli
Free range Chicken layered, sliced and warmly spiced
Minced lamb patties with saffron and spices
Homemade hummus with fresh lemon juice and Tahini
A smooth sweet and spicy dip using local carrots
A smooth earthy flavoured dip with a tangy top note
Vine leaves stuffed with rice and vegetables
Trio of Olives marinated with chilli, Mediterranean herbs and garlic
Seasonal vegetables in a sweet and hot liquor, pickled in house
Mixed green leaves with a lime and lemon vinaigrette. Please ask your server about our seasonal salads.
Middle Eastern “Pizza”
Our take on a dish enjoyed for centuries in the Levant countries.
Made with our sourdough bread with traditional toppings, as well ones inspired by Peggy’s own menu
Sweetly spiced lamb & tomato topped flatbread. Served with mint yoghurt and Peggy’s Pickles
Spiced tomato base, with cheese and soused red onion
Aubergine, za’atar herb and spice mix, with tahini sauce
Harissa sauce and a free range egg
Spiced tomato base with caramelised onion and kale
We make our own Persian ice cream with only the best fresh ingredients and no artificial colours or flavourings.
The rose is the national flower of Iran said to be originally from Persia and was introduced to the west by Alexander.
Enjoy two scoops and mix and match from the following:
A very English affair. Round and creamy with the Umami flavour of malt. We serve this with our afternoon tea from 2 – 5pm every day except Sunday
Enjoy two scoops and mix and match from the following:
~Persian lime
~Raspberry
~Lemon
Please ask your server about our selection of sweet pastries and cakes baked fresh daily.
Dessert wine recommendation with our fragrant ice creams… Monbazillac 2013, Domaine de Grange Neuve (price per 100ml glass).
Friday 5pm – midnight
Saturday 5pm – midnight
