Traditional Bedouin Meals

Bedouin feast meals

“Madfoona” Banquet
Diners relax on authentic traditional mat, not at tables. Food is brought on special platters, which rest on stands. Each platter is ideal for up to five participants. Disposable crockery and flatware is provided for every diner.
The “Madfoona” banquet includes special pita, a variety of salads: hummus, tehina, cherry tomatoes seasoned with fresh herbs, chopped salad, fried eggplant, homemade pickles. A traditional Arabic-style “Maklube” is served on large platters: rice covered with roasted vegetables garlanded with roasted potato wedges. A whole stuffed chicken, the “Matpoona” itself, is placed on top of this, together with juicy kebab meatballs.
The meal is accompanied by orange juice and lemonade, traditional Bedouin-style coffee, sweet herbal tea and baklava.

“Khan” Banquet
The banquet is served while diners recline around high tables (12 diners per table). Porcelain plates and metal silverware are used.

The “Khan” banquet includes special pita, a variety of salads: hummus, tehina, cherry tomatoes seasoned with fresh herbs, chopped salad, fried eggplant, homemade pickles.
A traditional Arabic-style “Maklube” is served on large platters: rice covered with roasted vegetables garlanded with roasted potato wedges. A whole stuffed chicken, a “Madfoona”, is placed on top of this, together with juicy kebab meatballs.
The meal is accompanied by orange juice and lemonade, traditional Bedouin-style coffee, sweet herbal tea and baklava.

“Frankincense and Myrrh” Banquet

The banquet is served while diners recline around high tables (12 diners per table). Porcelain plates and metal silverware are used.
The “Frankincense and Myrrh” banquet allows diners to experience the unique tastes of the desert, just as the spice traders in bygone times would stop at the “Khan” or caravanserai, to refresh themselves on their journeys.
The banquet is especially elaborate, and includes colorful appetizers of stuffed vegetables, “lafa” pita and spiced salads: hummus, tehina, chopped salad, fried eggplant, “matboucha” (spiced tomato relish) and homemade pickles, cherry tomato and fresh herb salad, green salad.
Large platters of traditional “Maklube” are served – roasted vegetables on cooked rice, garlanded with baked potato wedges. On separate platters, meats are served on a bed of rice and pita. These include “Madfoona” – a whole stuffed chicken, juicy kebobs and skewers of spring chicken.
The meal is accompanied by orange juice and lemonade, red wine, traditional Bedouin-style coffee, sweet herbal tea and baklava.