Our Catering Menu
For over six years, Flavors From Afar has proudly served as a beacon of culinary excellence in Los Angeles and Orange County. Starting as caterers in 2018, we embarked on a journey to bring authentic flavors to the local community. In 2020, we took a significant step forward by opening our brick and mortar restaurant, which quickly garnered popularity and acclaim. As our new space in East Hollywood undergoes renovation, we are temporarily returning to our roots in catering, ensuring that our customers can still enjoy our global comfort food. As a social enterprise, we specialize in curating authentic recipes in collaboration with former refugees and asylum seekers, each dish infused with genuine international flavors that evoke memories of worldly travels. Explore our menu below then head to our catering pricing page to discover the various options you can curate with our team.
DRC menu crafted by Chef Maria Yvette
APPETIZER -
Dongo Dongo Stew (Okra and Fish Stew)
ENTREE OPTIONS -
(A) Pundu (Casava leaf) with eggplant, onions, leaks, beans (B) Grilled Goat Meat with basmati rice and/or fufu (C) Whole Seasoned Fish with basmati rice and/or fufu
DESSERT -
Congolese Beignet served with peanut, peanut butter or Nutella
Egyptian menu crafted by Chef Mohamed
Pickled eggplant in a brine solution typically made with vinegar, salt, water, and sometimes spices such as garlic, chili peppers, and herbs like parsley or dill. The eggplant is usually sliced before being pickled, allowing the flavors of the brine to permeate throughout.
APPETIZER - Pickled Eggplant
Eggplant marinated in oil and chili pepper
Pickled eggplant in a brine solution typically made with vinegar, salt, water, and sometimes spices such as garlic, chili peppers, and herbs like parsley or dill. The eggplant is usually sliced before being pickled, allowing the flavors of the brine to permeate throughout.
Traditional salad made with basic ingredients that are readily available in Egyptian households. The word "baladi" means "local" or "traditional," indicating that this salad is deeply rooted in Egyptian culinary heritage.
SALAD - Salata Baladi
Cucumber, onion, tomato, parsley, and lime
Traditional salad made with basic ingredients that are readily available in Egyptian households. The word "baladi" means "local" or "traditional," indicating that this salad is deeply rooted in Egyptian culinary heritage.
This dish is a comforting and hearty casserole-like dish typically made with layers of eggplant, tomatoes, onions, and sometimes bell peppers or potatoes, all baked together with aromatic spices and a rich tomato sauce.
CASSEROLE - Mesaka'a
Eggplant, tomato, tomato paste, garlic, and green pepper
This dish is a comforting and hearty casserole-like dish typically made with layers of eggplant, tomatoes, onions, and sometimes bell peppers or potatoes, all baked together with aromatic spices and a rich tomato sauce.
Slow-roasted to perfection, our tender lamb shank is marinated in a blend of traditional Egyptian spices, infusing it with layers of aromatic goodness. Nestled alongside a generous portion of fluffy basmati rice, delicately seasoned with herbs and spices.
RICE DISH - Roasted Lamb Shank with Rice
Roasted lamb shank served on a bed of rice pilaf
Slow-roasted to perfection, our tender lamb shank is marinated in a blend of traditional Egyptian spices, infusing it with layers of aromatic goodness. Nestled alongside a generous portion of fluffy basmati rice, delicately seasoned with herbs and spices.
DESSERT - Zalabia
Deep fried dough with syrup ( flour, yeast, corn starch, sugar, lemon, baking powder, vanilla powder). This dessert is golden brown and crispy on the outside, while remaining soft and fluffy on the inside.
Eritrean menu crafted by Chef Menal
Appetizer - Deep Fried Lentil Veggie Patties
Thinly pressed and deep fried lentils, onions, cabbage, bell pepper, and carrots
Salad - Eritrean Green Salad (Salata)
Lettuce, tomato and onion with a lemon, jalapeno dressing
Vegan Entrée - Vegetable Alcha Medley
Roasted zucchini, potatoes, onion, serrano chilis, carrots, bell peppers, and garlic tossed in a curry spinach oil blend
Meat Entrée - Berbere Stewed Lamb Shank
Halal lamb shank stewed in a spicy and savory berbere tomato sauce. Pilau rice with side of roasted potatoes and carrots
Dessert - Eritrean Doughnuts with Honey (Makleel)
Deep fried donuts with honey
Lebanese menu crafted by Chef Mama Lina
APPETIZER - Hummus Balila
Warm chickpeas drizzled with lemon juice, garlic and extra virgin olive oil, topped with toasted pine nuts and gently spiced with ground cumin. Vegan, Contains Nuts.
SALAD - Fattouch
A refreshing mix of lettuce, tomatoes, cucumbers, yellow peppers, onions, and radish tossed in a pomegranate molasses, lemon juice, and olive oil dressing. Topped with fried pita bread. Vegan
ENTREE - Riz Bi Lahme
Rice and ground beef cooked with Lebanese spices and topped with toasted pine nuts, almond and cashew nuts. Served with a side of refreshing mint yogurt. Contains Nuts
Persian menu crafted by Chef Farah
APPETIZER - Kashk Bademjon (Eggplant Dip)
Creamy roasted eggplant dip with caramelized onion, mint, turmeric, garlic and crushed walnuts. Served with fried pita. **Contains dairy and nuts
SALAD - Persian Cucumber Salad
Cucumbers, tomato, red onion and bell pepper with a mint, dill, cilantro, parsley, sumac dressing. Vegan
ENTREE - Sabzi Poolo (Wild-Caught Salmon)
Wild-caught salmon pan fried in saffron butter. Served on a bed of cilantro, garlic, dill, green onion, rice with a savory herb filled omelet. **Contains Nuts
Ukrainian menu crafted by Chef Daria
APPETIZER - Stuffed Cabbage
The cabbage rolls are filled with a mixture of beef, rice, and fresh herbs and spices, then baked in a homemade tomato-based sauce, which has an amazing depth of flavor.
Named after the mimosa plant for its layered appearance resembling yellow flowers, it features grated boiled eggs, canned fish, cooked vegetables, and mayonnaise, topped with grated egg yolks for a vibrant finish.
APPETIZER - Mimosa
Layered Egg and Cheese Salad
Named after the mimosa plant for its layered appearance resembling yellow flowers, it features grated boiled eggs, canned fish, cooked vegetables, and mayonnaise, topped with grated egg yolks for a vibrant finish.
SALAD - Herring under a fur coat
Shuba Salad, or “Herring Under a Fur Coat,” is a layered salad of pickled herring filets, finely chopped onion, beets, carrots, potatoes and dressing.
DESSERT - Honey Cake
Kyiv cake is a classic Ukrainian cake composed of layers of tender sponge cake, crisp and airy Hazelnut Meringue, and silky-smooth chocolate buttercream.
Discover our full menu below
SALADS -
Lebanese Fattoush Salad
A refreshing mix of lettuce, tomatoes, cucumbers, yellow peppers, onions, and radish tossed in a pomegranate molasses, lemon juice, and olive oil dressing. Topped with fried pita bread. Vegan
Shuba Salad - Herring Under a Fur Coat
Ukrainian Shuba Salad, or “Herring Under a Fur Coat,” is a layered salad of pickled herring filets, finely chopped onion, beets, carrots, and potatoes in a dressing.
Persian Cucumber Salad
Cucumbers, tomato, red onion and bell pepper with a parsley, lime dressing
Traditional salad made with basic ingredients that are readily available in Egyptian households. The word "baladi" means "local" or "traditional," indicating that this salad is deeply rooted in Egyptian culinary heritage.
Salata Baladi
Cucumber, onion, tomato, parsley, and lime
Traditional salad made with basic ingredients that are readily available in Egyptian households. The word "baladi" means "local" or "traditional," indicating that this salad is deeply rooted in Egyptian culinary heritage.
APPETIZERS -
Dongo Dongo Stew (Okra and Fish Stew)
Hummus Balila
Warm chickpeas drizzled with lemon juice, garlic and extra virgin olive oil, topped with toasted pine nuts and gently spiced with ground cumin. Vegan, Contains Nuts
Kashk Bademjon (Eggplant Dip)
Creamy roasted eggplant dip with caramelized onion, mint, turmeric, garlic and crushed walnuts. Served with fried pita. ** Contains dairy and nuts
Named after the mimosa plant for its layered appearance resembling yellow flowers, it features grated boiled eggs, canned fish, cooked vegetables, and mayonnaise, topped with grated egg yolks for a vibrant finish.
Mimosa
Layered Egg and Cheese Salad
Named after the mimosa plant for its layered appearance resembling yellow flowers, it features grated boiled eggs, canned fish, cooked vegetables, and mayonnaise, topped with grated egg yolks for a vibrant finish.
Pickled Eggplant
Pickled eggplant in a brine solution typically made with vinegar, salt, water, and sometimes spices such as garlic, chili peppers, and herbs like parsley or dill. The eggplant is usually sliced before being pickled, allowing the flavors of the brine to permeate throughout.
Stuffed Cabbage
The cabbage rolls are filled with a mixture of beef, rice, and fresh herbs and spices, then baked in a homemade tomato-based sauce, which has an amazing depth of flavor.
Fried Lentil Veggie Patties
Thinly pressed and deep fried lentils, onions, cabbage, bell pepper, and carrots
MAIN DISHES -
Pundu
Casava leaf with eggplant, onions, leaks, beans Grilled
Goat Meat
with basmati rice and/or fufu
Whole Seasoned Fish
with basmati rice and/or fufu
This dish is a comforting and hearty casserole-like dish typically made with layers of eggplant, tomatoes, onions, and sometimes bell peppers or potatoes, all baked together with aromatic spices and a rich tomato sauce.
Casserole - Mesaka'a
Eggplant, tomato, tomato paste, garlic, and green pepper
This dish is a comforting and hearty casserole-like dish typically made with layers of eggplant, tomatoes, onions, and sometimes bell peppers or potatoes, all baked together with aromatic spices and a rich tomato sauce.
Slow-roasted to perfection, our tender lamb shank is marinated in a blend of traditional Egyptian spices, infusing it with layers of aromatic goodness. Nestled alongside a generous portion of fluffy basmati rice, delicately seasoned with herbs and spices.
Roasted Lamb Shank with Rice
Roasted lamb shank served on a bed of rice pilaf
Slow-roasted to perfection, our tender lamb shank is marinated in a blend of traditional Egyptian spices, infusing it with layers of aromatic goodness. Nestled alongside a generous portion of fluffy basmati rice, delicately seasoned with herbs and spices.
Riz Bi Lahme
Rice and ground beef cooked with Lebanese spices and topped with toasted pine nuts, almond and cashew nuts. Served with a side of refreshing mint yogurt. Contains Nuts
Sabzi Poolo - Wild Salmon
Wild-caught salmon pan fried in saffron butter. Served on a bed of cilantro, garlic, dill, green onion, rice with a savory herb filled omelet **Contains Nuts
Vegetable Alcha Medley
Roasted zucchini, potatoes, onion, serrano chilis, carrots, bell peppers, and garlic tossed in a curry spinach oil blend
Berbere Stewed Lamb Shank
Halal lamb shank stewed in a spicy and savory berbere tomato sauce. Pilau rice with side of roasted potatoes and carrots
DESSERTS -
Congolese Beignet
served with peanut, peanut butter or Nutella
Honey Cake
Kyiv cake is a classic Ukrainian cake composed of layers of tender sponge cake, crisp and airy Hazelnut Meringue, and silky-smooth chocolate buttercream.
Zalabia
Deep fried dough with syrup ( flour, yeast, corn starch, sugar, lemon, baking powder, vanilla powder). This dessert is golden brown and crispy on the outside, while remaining soft and fluffy on the inside.
Click on country below. Please note, not all menus are listed, we are updating at the moment.