Menu and Ingredients for Menhir Lunch First Course Flatbread Marinated Olives Puree of Chickpeas Carrot Jam Second Course Tharid of Nawruz- a dish of roast chicken served with a bread and cheese casserole Side Dish of Carrots and Leeks Third Course Meatballs in Pomegranate Sauce Rice with Spinach Sweets Griddle Cake layered with Sweetened Ricotta cheese and Honey Stuffed Dates Drinks Tea Water Mint Drink     Ingredients List- Menhir Lunch 2010 Atraf Tib Spice Mix Dried Lavender Leaves Bayleaf Ginger Nutmeg Mace Ground Cardamom Ground Pepper Ground Cloves Marinated Olives Olives - Black and Green 1 head of garlic Coriander seeds – 2 TBSP Fresh herbs – Rosemary, Thyme as available Olive oil to Cover Salt to taste Carrot Jam Carrots Honey Black Pepper Ginger Cardamom Cinnamon Cubeb Mace Saffron Puree of Chickpeas Chickpeas Wine Vinegar (white) Pickled Lemons Cinnamon Black Pepper Ginger Parsley Mint Olive oil Tharid of Nawruz - Chicken served with a dish of cheese and bread Flatbread Chicken Breasts Chicken broth Walnuts? Garlic Cheese (Romano or some other of similar type) Salt Olive oil Pomegranate seeds A Dish of Leeks and Carrots Carrots Leeks Tahini (sesame paste) Wine Vinegar (white) Honey Atraf tib Spice Mix Meatballs in Pomegranate Sauce Ground Beef Atraf Tib Mix Sour Pomegranate Juice Salt Olive oil Rose water syrup Mint Leaves (coarsely chopped) Pistachios Saffron Rice with Spinach Rice Chicken Broth Salt Garlic cloves Spinach Possibly Cumin Eggs (hardboil) or break and cook on the top of the dish (in oven or under broiler) Layered Cake Flour Yeast Water Olive oil Milk Ricotta Honey Cinnamon Pepper Stuffed Dates (some with honey, some with rose water syrup) Pitted Dates Almonds Honey Rose Water Syrup Rose Water Tea Tea Sugar (one cup per gallon) Mint Drink Tea Mint Leaves Sugar.