Chef’s selection of three appetisers.(V)

A unique blend of yoghurt, parsley, chilli and garlic.(V)

Olives seasoned with herbs and lemon juice.(V)

A tasty salad of a rich variety of vegetables and bulgar wheat, dressed with olive oil and garlic.(V)

Gently fried mushrooms with garlic and yoghurt.(V)

Mushrooms cooked with onions in a tomato sauce.(V)

A cool concoction of yoghurt and finely chopped cucumber, mildly flavoured with garlic and mint.(V)

Vine leaf parcels stuffed with rice, pine kernels and sweet spices.(V)

A perfect combination of pureed aubergine, yoghurt and garlic.(V)

Brown beans cooked with potatoes, onions, peppers in a tomato sauce.(V)