Barberries – little dried red berries
Chermoula – cilantro, paprika, cumin, lemon
Fattoush – Arabic version of a chopped salad
Fasulia – Levantine lamb stew
Harissa – Moroccan chile paste
Merguez– Moroccan or north African lamb sausage
Raz el Hanout– Moroccan spice blend
Sumac – red pod from a tree, tastes like pomegranate
Shanklish – aged sheep’s milk cheese
Tagine – dish named after the pot it's cooked in
Toum – garlic
Tzatziki – cucumber, dill, yogurt, garlic
Zaalouk – Moroccan eggplant dip with cilantro, garlic, lemon, paprika, and cumin
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
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
Sign up to receive our latest news!sign up now!
Friday & Saturday 5pm-11pm