Bandari – Persian spice mix, used in fish stews
Bastilla – Moroccan pie
Durra – Arabic style spoon corn
Harissa – Moroccan chile paste
Hindbeh – Lebanese style sautéed greens with garlic, lemon, and olive oil
Laban - yogurt
Labneh- strained sour yogurt
Merguez – Moroccan or North African lamb sausage
Ras il-hanout – spice mix found in Algeria, Tunisia, and Morocco
Sumac – red pod from a tree, tastes like pomegranate
Shanklish – aged sheep’s milk cheese
Tzatziki – cucumber, dill, yogurt, garlic
Msakhan–also known as muhammar. Isa Palestinian dish traditionally with chicken, sumac onions, and bread.
Please inform your server of any allergies.
Consuming raw or uncooked meat, poultry, eggs, or seafood may increase risk of food borne illness.
20% Gratuity will be added to parties of 6 or more
3% Kitchen Service Fee will be added to every bill for our Kitchen Team
Moona cherishes the culinary tradition of nourishment, sustenance and purity in the Arabic and Eastern Mediterranean tradition. Dishes will be served in a sharable format.View brunch menu
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Friday & Saturday 5:30pm-11pm