Avgolemono – egg white & lemon meringue
Barberries – little dried red berries
Bandari – Persian spice mix, used in fish stews
Bastilla – Moroccan pie
Charmoula – marinade or relish in North Africa
Dukkah- Egyptian nut and spice mix
Hindbeh – Lebanese style sautéed dandelion greens
Kourkouti – Turkish style tempura Laban - yogurt
Labneh- strained sour yogurt
Harissa – Moroccan chile paste
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
Tagine – dish named after the pot it’s cooked in
Tzatziki – cucumber, dill, yogurt, garlic
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