Shredded Pastry.
Crisp Golden Top.
Pure Kunafa.

Shredded kataifi pastry with a molten cheese center, baked golden and drenched in sweet syrup. Served warm.

Semolina and butter filling with a generous mix of pistachios and walnuts, wrapped in kataifi and baked to a crisp finish.

Just the pastry and the syrup — no filling inside. Crispy, sweet, and focused entirely on the texture of the kataifi.

Where two favorites meet: layers of kunafa pastry and phyllo with a nut filling, soaked in syrup and cut into diamond shapes.

Lightly roasted beans infused with cardamom, poured from a dallah. Served in small cups — a gesture of hospitality.

Loose-leaf green tea with fresh mint, sweetened to order. Refreshing on its own or alongside anything from the pastry case.

Finely ground coffee brewed in a cezve until a rich foam forms. Served unfiltered — bold, aromatic, and traditional.

Creamy rice milk blended with cinnamon and a touch of vanilla. Chilled and poured over ice — a gentle, sweet counterpoint.

Silky chickpea dip blended with tahini, lemon, and garlic. Served with warm pita bread for dipping.

Crisp-fried chickpea fritters seasoned with herbs and spices. Served with tahini sauce and pickled vegetables.

Layers of paper-thin phyllo with chopped nuts, baked until crisp and drenched in honey syrup. Cut into individual pieces.

Vanilla ice cream topped with warm kunafa crumble, crushed pistachios, and a drizzle of syrup. Hot and cold in one bite.