Pharaohs Palace Mediterranean Restaurant Menu

Persian and Turkish kabobs are well known to the American consumers, but it is all in the homemade overnight soaked in marination and spices. You will rediscover kabobs as you indulge on the Middle Eastern kabob grilled to perfection on an open flame grill.

Served hot. A beloved Egyptian street food. It is a pita stuffed with minced meat, onions, pepper, parsley and traditional spices.

Marinated overnight with our fresh herbs and spices then grilled on an open flame that gives a balance to the richness of the lamb with bright flavors.

Served cold. The famous mouthwatering hummus is one dish shared by all the people of the region. A smooth thick mixture of mashed chickpeas, tahini (made from sesame seeds), oil, lemon, juice, and garlic.

Using North African cooking spices with fillets of beautiful fresh salmon baked then sautéed with mixed peppers garnished with a lemon wedge and parsley.

Filet Mignon cooked on an open fire grill, marinated with our signature recipe will melt in your mouth

Served cold. An incredibly delicious Moroccan version of smoked eggplant sautéed with ripe tomatoes roasted peppers and garlic garnished with olive oil, parsley, and warm spices.

Salata baladi - is a must on every Egyptian table made with tomatoes, cucumbers, onions and green peppers topped with parsley, cumin, lemon juice, vinegar, and olive oil.

Baklava is a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey. It is characteristic of the region.

An adored dish in all Mediterranean countries. Shanks represent only three percent of the total lamb. The tender meat is marinated for 48 hours in our own secret sauce and slowly cooked to perfection. You will be hooked on the first bite.

Vegetarian. Koshari is the Egyptian national dish, it brings together the poor and the rich. This hearty dish is composed of rice, lentils, chickpeas, pasta, topped with a spicy tomato sauce and fried onions. You will understand Egypt better with the first bite.

Served cold. An incredibly delicious Moroccan version of smoked eggplant sautéed with ripe tomatoes roasted peppers and garlic garnished with olive oil, parsley, and warm spices.

Served cold. A delicious Egyptian dish consisting of sliced eggplant and mixed peppers fried to perfection and then sautéed with our special tomato sauce.

Served cold. The famous mouthwatering hummus is one dish shared by all the people of the region. A smooth thick mixture of mashed chickpeas, tahini (made from sesame seeds), oil, lemon, juice, and garlic.

Served cold. A magnificent Levantine appetizer of mashed grilled eggplant mixed with tahini (made from sesame seeds), plain yogurt, garnished with olive oil, parsley, and various seasonings.

Served hot. A beloved Egyptian street food. It is a pita stuffed with minced meat, onions, pepper, parsley and traditional spices.

Served hot. These magic balls of ground spiced chickpeas and fava bean croquettes are deep-fried and served with our homemade special tahini sauce.

An oregano or olive oil dressing with a dash of lemon makes this house salad different and special. Tossed lettuce, tomatoes, cucumbers, onions, black olives, and Feta cheese will bring the Mediterranean taste to johns creek.

Filet Mignon cooked on an open fire grill, marinated with our signature recipe will melt in your mouth

Persian and Turkish kabobs are well known to the American consumers, but it is all in the homemade overnight soaked in marination and spices. You will rediscover kabobs as you indulge on the Middle Eastern kabob grilled to perfection on an open flame grill.

An adored dish in all Mediterranean countries. Shanks represent only three percent of the total lamb. The tender meat is marinated for 48 hours in our own secret sauce and slowly cooked to perfection. You will be hooked on the first bite.

Grilled beef or chicken kofta made with onion and spices and then shaped and skewered onto kebabs.

Vegetarian. Koshari is the Egyptian national dish, it brings together the poor and the rich. This hearty dish is composed of rice, lentils, chickpeas, pasta, topped with a spicy tomato sauce and fried onions. You will understand Egypt better with the first bite.

Using North African cooking spices with fillets of beautiful fresh salmon baked then sautéed with mixed peppers garnished with a lemon wedge and parsley.

A Moroccan tagine recipe from the sea. Often called shrimp al pip-pil, this northern favorite is sautéed, with plenty of peppers, and heavily seasoned with garlic, cumin, sweet paprika and a pinch of cayenne pepper, black olives plus plenty of fresh cilantro and parsley.