Mixed Grill Platter
Beef kabob, lamb kabob, chicken kabob and tikka served with rice, samoon and grilled vegetables.
Every dish is made with traditional Iraqi spices and family recipes. Halal across the entire menu, with fresh samoon bread baked throughout the day in our in-house bakery.
Char-grilled kabobs marinated in traditional Iraqi spices and served with samoon bread, basmati rice and salad.
Beef kabob, lamb kabob, chicken kabob and tikka served with rice, samoon and grilled vegetables.
Two skewers of marinated ground beef kabob, char-grilled and served with rice and samoon.
Tender lamb cubes marinated overnight, char-grilled and served with rice and samoon.
Boneless chicken thighs marinated in yogurt and Iraqi spices, char-grilled.
Ground chicken kabob seasoned with traditional spices.
Four marinated lamb chops grilled to order. Served with rice and samoon.
Traditional Iraqi breakfast served every day except Monday, 10:00 AM – 12:30 PM. Every plate paired with hot chai and fresh samoon.
Our signature breakfast spread. Ground meat kabab, golden potatoes, eggplant tomato stew, and two pieces of handmade kubbah — all on one tray.
Iraq's most beloved sweet breakfast. Layers of flaky golden kahi pastry drizzled with syrup, served with rich clotted cream (qeimar).
Tender fava beans simmered in their own broth, served with eggs, crispy fried onions, and warm bread soaked in the broth. A national Iraqi tradition.
Four hand-rolled pieces of Iraqi kubba — bulgur shells stuffed with seasoned meat, onions, and herbs, fried until golden and crisp.
Fresh clotted cream and pure date syrup, served with warm samoon. Simple, ancient, unforgettable.
Traditional Iraqi morning hash of slow-cooked lamb pieces, golden potatoes, onions, and tomatoes. Bold and warming.
Iraqi-style omelette with ground meat, fresh tomatoes, onions, and eggs cooked together until tender and rich.
Spiced cured beef sausage sizzled with eggs until the edges crisp. Deep, smoky flavor in every bite.
Fresh lamb liver sautéed with onions and tomatoes until tender. The way Baghdadi mornings have started for generations.
Tender beef shawarma topped with a perfectly cooked egg. Savory, satisfying, ready to fuel your whole morning.
Pan-fried potatoes scrambled with farm-fresh eggs. Simple, comforting, pairs perfectly with hot chai.
Ripe tomatoes slow-cooked with eggs into a rich, savory scramble. Light, fresh, a Middle Eastern breakfast staple.
Hand-formed patties of seasoned ground meat with fresh parsley and onions, pan-fried golden and crisp.
Hand-stacked shawarma carved from the spit, wrapped in fresh samoon or pita.
Slow-roasted spiced beef wrapped with tahini, pickles, tomato and onion.
Spiced chicken with garlic sauce and pickles in a fresh samoon wrap.
Crispy chickpea falafel with tahini, pickles and salad.
Shawarma served on a plate with rice, salad and pita.
Ground beef kafta kabob with grilled vegetables.
Heritage dishes you can rarely find outside Iraq — masgoof, dolma, biryani and more.
Traditional Iraqi grilled fish — open butterflied, seasoned with tamarind and slow-cooked over fire. Iraq's national dish.
Grape leaves, peppers, onions and zucchini stuffed with seasoned rice and lamb, slow-cooked in tomato.
Slow-braised lamb served over torn samoon bread soaked in rich broth.
Long-grain basmati layered with chicken or lamb, raisins, almonds and Iraqi spice blend.
Slow-roasted lamb shank served on a bed of spiced rice with raisins and pine nuts.
Upside-down rice dish layered with chicken, eggplant and potato.
Cold and hot starters made fresh daily.
Creamy chickpea dip with tahini, olive oil and fresh-baked samoon.
Smoky roasted eggplant with tahini and lemon.
Fresh parsley salad with bulgur, tomato and lemon.
Crispy chickpea fritters served with tahini.
Charred eggplant whipped with yogurt and garlic.
Hummus, baba ganoush, tabouleh, falafel and samoon bread.
Hand-folded and pan-fried golden. Choose from seasoned ground meat or vegetable filling — crispy on the outside, savory inside. Perfect as a quick snack, an appetizer, or by the tray for your next gathering.
Fried bulgur shell stuffed with spiced ground meat, onions, and pine nuts. Crispy outside, rich and savory inside.
Crispy rolled pastry with a savory filling, fried golden and served hot.
Kibbeh served in a tangy tamarind-based broth. A beloved Iraqi comfort dish, best eaten with fresh samoon.
Hearty chickpea soup seasoned with cumin and lemon, served with toasted bread. A classic Iraqi street-food staple.
Baked fresh in our in-house bakery — kanafa, baklava, ladyfingers and more.
Sticky shredded phyllo with melted cheese, soaked in rose-water syrup and topped with crushed pistachios.
Our most-ordered variety. Generous layers of fresh-ground pistachios between paper-thin phyllo, soaked in just enough syrup.
A traditional baklava variety made with fresh walnuts. Layers of paper-thin phyllo, walnuts, and our family's signature honey syrup. The recipe we've been making since 1919.
Layers of phyllo, walnut, pistachio and honey. A mixed selection of our house baklava varieties.
A Richardson favorite and a signature Iraqi twist on traditional baklava. A golden bread base, soaked in honey syrup, layered with sweet cream and chopped pistachios. Rich, comforting, and one of the most-requested desserts in our case.
Crispy phyllo rolls filled with sweet cream and dipped in syrup.
Bite-sized fried dough fritters, crisp on the outside, soft inside, soaked in our family's honey syrup. A celebration favorite at every Iraqi gathering — most often spotted on Eid and wedding trays.
Long, cigar-rolled phyllo packed with pistachios and finished with syrup. Crisp, nutty, and one of the lesser-known Iraqi sweets.
A coiled phyllo pastry layered with pistachios, baked until deep gold. A traditional Iraqi dessert most often spotted on celebration trays.
Our classic coiled phyllo pastry filled with luscious sweet cream and pistachios, baked until golden.
A premium version of our house mabrouma — loaded with fresh-ground pistachios throughout, baked deep gold and finished with syrup.
Delicate shredded phyllo nests filled with pistachios and soaked in floral syrup. A beautiful and festive Iraqi sweet.
A traditional Iraqi sweet made with date syrup and butter — warm, rich, and deeply comforting. A true taste of Baghdad.
Buttery semolina cookies stuffed with date paste, walnut or pistachio.
Flatbread topped with za'atar, cheese, or meat — Middle Eastern breakfast at its most authentic. A weekend staple in our Richardson bakery.
Hand-folded savory pies with spinach filling, baked fresh daily. Soft, golden, perfect with chai.
Hand-folded savory pies with cheese filling, baked fresh daily.
Hand-folded savory pies with seasoned ground meat, baked fresh daily.
Iraq's traditional oval-shaped bread, baked fresh in our stone oven throughout the day.
Traditional flatbread baked in our tandoor oven. Soft, chewy, and perfect with any meal.
Classic Iraqi-style round bread, baked fresh daily.
Single piece of freshly baked bread.
Single piece of our signature Iraqi samoon bread.
Mixed tray of our signature sweets — perfect for parties, weddings and Eid celebrations. Order ahead.
Traditional Iraqi tea, fresh juices and cold drinks.
Strong black tea with cardamom — served Iraqi-style.
Our signature variety. Rich, creamy black tea slowly steeped with cardamom, milk, and a touch of sweetness — the way Iraqi mornings are meant to start.
Fresh-ground, slow-brewed with cardamom.
Aromatic spiced coffee brewed Yemeni-style — warm, fragrant, and deeply satisfying.
A traditional Iraqi dried-apricot drink — sweet, tangy, and refreshing. A Ramadan and celebration staple.
Naturally sweet juice made from soaked raisins. Light, refreshing, and full of flavor.
A uniquely Iraqi drink made from dried black limes. Tart, earthy, and unlike anything else.
Fresh lemons blended with mint and a touch of sugar.
Fresh mango, served chilled.
Coke, Diet Coke, Sprite, Fanta.
Cool off with our classic ice cream — available by the cone or cup.
A single scoop of creamy ice cream in a classic crispy cone.
A generous scoop of creamy ice cream in a large crispy cone.
Creamy ice cream served in a cup — no cone, just the good stuff.