Our Menu

Served Cold | The famous mouth-watering 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 delicious Egyptian dish consisting of sliced eggplant and mixed peppers fried to perfection and then sautéed with our special tomato sauce

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 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 Cold | These leaves of the grapevine plant, are used in the cuisines of a number of cultures stuffed with a mixture of rice, spices, lemon juice, and olive oil

Served Hot | These magic balls of ground spiced chickpeas and fava bean croquettes are deep-fried and served with hour homemade special tahini sauce

Served Hot | Another Egyptian invention that was perfected through the centuries. Marinated ground beef between two layers of macaroni smothered in a creamy béchamel sauce and topped with mozzarella cheese baked to perfection

Served Hot | The golden crispy cauliflower is pure Egyptian brilliance. The beautiful florets dipped in special batter with unique spices and deep-fried to perfection. Your taste buds will be amazed

Served Hot | A beloved Egyptian street food. It is a home made pita stuffed with minced meat, onions, pepper, parsley, and traditional spices . Add $3 for our newest Sausage Hawawshy

Calamari tentacles and tubes marinated in a tropical blend with sauteed roasted garlic and mixed green and red pickled peppers.

Choose any 3 items from ( Hummus, Moussaka, Baba Ghanoush, Zalouk, Grape leaves.

The red lentil soup is common in the Middle East, but it was perfected in the Egyptian kitchen. In a tedious process, the red lentils are cooked with minced carrots, tomatoes, onions, and special spices turned into this royal golden soup

Small orzo pasta cooked in olive oil, with chicken broth, onions, and Egyptian spices

Traditional Lebanese salad made of finely chopped parsley, tomatoes, onions, mint and pine nuts finished with a lemon-olive oil mix seasoning

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

An oregano/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

An adored dish in all Mediterranean countries. Shanks represent only 3% 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

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

Turkish and Egyptian 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

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

Pharaohs Palace royal plate of Kofta, kabab, lamb chops and grilled vegetables will redefine taste and appetite

The Alexandria sausage is thinner and homemade giving the dish intense spices and aroma. Cooked with mixed pepper, onions, tomato sauce and even more spices that create a symphony of taste

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

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

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

North African dish made of broccoli, mushroom, mixed peppers, onion, and roasted garlic, spices with Mediterranean seasoning

Rice - Hummus - Baba Ganoush

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

Kanafeh is a traditional dessert made with thin noodle-like pastry soaked in sugar-based syrup, layered with cheese and topped with pistachio

All Shishas will be served with Egyptian Tobacco and long-lasting Coconut charcoals. "Pharaohs Palace Flavors" You can Mix Max of Three Flavors. -Double Apple. -Orange. -WaterMelon. -Lemon. _Mixed Berry. -Mixed Fruit. -Guava. -Mango. -Peach. -Pineapple. -Blue Mist. -Kiwi. -Strawberry. -Grape. -Vanilia. -Mint. -Mighty Freeze. -Love 66. -Sweet Chuck. -Big Boy. -Irish Peach. "Pharaohs Palace Signature Flavors" -Nefertiti:(Guava-Grape-Orange). -Pharaohs Dream:(WaterMelon-Kiwi-BlueMist). -Ramsis:(Pineapple-Lemon-Peach). -Pyramid's Treasure:(WaterMelon-Mango-Mint).