OODesigns concept Tawleh Kitchen is a fictional business created to demonstrate design work Back to gallery

أهلا وسهلا

Sunday lunch at Teta's, six days a week.

On Tuesday mornings, before Tawleh Kitchen opens on East Central in Wichita, Georgette Haddad rolls the grape leaves by hand. Everyone calls her Teta. Her mother taught her these dishes in the mountains above Zahle, and she has cooked them here since 2004, for graduations, church dinners and funeral lunches.

Open now, until 9 pm(316) 555-0111East Central, Wichita

Reserve a table Order catering

Hummus bi tahini$8

Olives and pickles$6

Falafel, six$9

Sumac and za'ataron every table

Tabbouleh$9

Bread from the ovenfree, all meal

On the table: hummus bi tahini $8, olives and pickles $6, falafel $9, tabbouleh $9, and bread from the oven, free the whole meal.

مازةSmall plates for the middle

Teta's rule is three or four for two people, and then you keep ordering. Warm bread comes with all of it, with a plate of mint, radish and pickled turnip. She says tfaddalu, which means go on, help yourself.

Cold Each

Hummus bi tahiniVGGF

حمص$8

A smooth chickpea and sesame dip with lemon and garlic.

Baba ghanoushVGGF

بابا غنوج$9

Eggplant charred over the coals, tahini, pomegranate seeds.

Labneh with za'atarVEGGF

لبنة$8

Strained yogurt made here, za'atar, olive oil, cucumber.

TabboulehVG

تبولة$9

Parsley first, then tomato, mint, fine bulgur, lemon.

FattoushVG

فتوش$10

A bread salad: romaine, radish, cucumber and crisp toasted pita in a sumac and lemon dressing.

Grape leaves, eightVGGF

ورق عنب$10

Rolled by hand with rice, tomato and mint, served cold.

MuhammaraVGNUT

محمرة$9

Roasted red pepper, walnut, pomegranate molasses, Aleppo pepper.

Hot Each

Falafel, sixVGGF

فلافل$9

Fava and chickpea, fried to order, tahini and pickles.

Kibbeh, fourNUT

كبة$12

Torpedo-shaped croquettes: a crust of bulgur and beef around spiced beef, onion and pine nuts.

Spinach fatayer, threeVG

فطاير$10

Triangle pies of spinach, onion, sumac and lemon.

Hummus with lambGFNUT

حمص باللحمة$14

Hummus topped with spiced ground lamb and toasted pine nuts.

Batata harraVGGF

بطاطا حرة$8

Crisp potatoes, garlic, cilantro, chili, lemon.

Grilled halloumiVEGGF

حلوم$11

Squeaky, salty, off the grill, with tomato and mint.

Arayes, four

عرايس$12

Pita stuffed with kafta and pressed on the grill.

VGVegan, and fine for LentGFNo gluten in the dish, fried in a shared fryerVEGVegetarian, has dairyNUTContains walnuts or pine nutsHALALAll chicken, beef and lamb

$38

Any five mezze for the table, with a bread basket and pickles. It starts a meal for three or four, or it is dinner for two who came hungry.

Book a table

Skewers of marinated meat, tomato and onion charring over a bed of glowing coals — **Over real charcoal.** Elias marinates the skewers the night before. When you order, he puts yours over the coals for twelve minutes.

مشاويElias at the charcoal

Shish tawookشيش طاووق

$19

Chicken thigh in yogurt, garlic and lemon, with toum.

2 skewers

Kaftaكفتة

$18

Ground beef and lamb with parsley, onion and seven spice.

2 skewers

Lamb shishلحم مشوي

$26

Leg of lamb cubes, onion and pepper, cooked pink unless you ask.

8 oz

Mixed grillمشاوي مشكلة

$32

One of each skewer, enough for one very hungry person or two to share.

3 skewers

Vegetable skewersخضار مشوية

$16

Peppers, onion, tomato, mushroom and halloumi. Vegan without the cheese.

2 skewers

Every grill plate comes with vermicelli rice or fries, garlic toum, grilled tomato, pickles and bread. More toum is yours for the asking.

سفرة العيلةOne price for the whole table

At the Haddad house on a Sunday, everything goes in the middle and everybody reaches. The platters work the same way. The price covers the table, and swapping a dish costs nothing.

Table for four $72

About $18 a person

3mezze, your choice
2grill plates, with rice
1fattoush, family bowl
4pieces of baklava

Table for six $104

About $17 a person, our most booked

4mezze, your choice
3grill plates, one of each
1fattoush and 1 tabbouleh
6pieces of baklava

Table for ten $165

About $16.50 a person, book a day ahead

6mezze, your choice
5grill plates, mixed
2salads, family bowls
10pieces of baklava and a pot of tea

طلبياتTrays for the church hall

Hot trays leave in foil pans with lids. Cold trays go out on platters that are yours to keep. Each count assumes three or four other dishes on the buffet.

Half and full trays, with the number of people each one feeds.

Tray	Half tray		Full tray
Tray	Serves	Price	Serves	Price
Hummuswith a bag of pita	12	$36	25	$68
Tabbouleh or fattoush	12	$38	25	$72
Grape leaves40 or 80 pieces	15	$40	30	$76
Falafel30 or 60 pieces, with tahini	12	$42	25	$80
Shish tawookoff the skewer, with toum	10	$85	20	$160
Kafta	10	$80	20	$150
Vermicelli rice	12	$30	25	$55
Baklava24 or 48 pieces	16	$30	32	$56

48 hours' noticefor most orders. For a funeral lunch, call Rania, and the trays will be ready the next day.

Delivery across Wichitafor $25, free over $500. Andover, Derby, Bel Aire and Maize for $40.

Chafing disheswith fuel, $12 each, returned within a week. Plates and napkins $0.75 a guest.

From the bakery, by the dozen

Baklava, walnut and pistachio$15
Ma'amoul, date and walnut$18
Spinach or meat fatayer$24
Pita, baked each morning$6

على الموقعOrder the trays, hold the long table

Rania plans every tray order and calls each family back herself. The site does the counting first, so her call can be about allergies and who is coming. The tools below work. Try them.

You count the guests
Say how many are coming and how they like to eat. The trays and the total add up on their own.
Rania calls you back
Within two hours during opening hours. She goes through the menu and asks about allergies.
A text the day before
With your pickup window or delivery slot, and what to set out on the table.
Trays arrive hot
Labelled by dish, with serving spoons, and a note on each lid about keeping it warm.

Catering by headcountTawleh Kitchen catering

Catering by headcount: the site works out half and full trays, so nobody does the tray maths on the back of a receipt.

Menu filters8 of 8 dishes

Hummus bi tahini
Cold mezze
$8
Falafel, six
Hot mezze
$9
تبولة
Tabbouleh
Contains bulgur wheat
$9
عنب
Grape leaves, eight
Cold mezze
$10
محمرة
Muhammara
Walnut, contains wheat
$9
لبنة
Labneh with za'atar
Dairy
$8
طاووق
Shish tawook
Grill
$19
كبة
Kibbeh, four
Bulgur and pine nuts
$12

Dietary filters on the whole menu, including a Lenten filter that the Orthodox families on the east side ask for every spring.

Reserve a big tableParties of 8 to 24

Your tableOpenBooked

Party12 people

DateSun, Oct 11

High chairs2

Times with a long table free

11:30taken

12:30tables 7 and 8

1:30tables 5 and 6

5:00tables 7 and 8

Sunday, October 11 at 12:30. Tables 7 and 8 joined by the window side, two high chairs, family platter for ten pre-ordered so the mezze is on the table when you sit down.

Reservations for large tables, with a floor plan that shows which tables join, so a christening lunch for twelve is booked in one go instead of three phone calls.

العيلةGeorgette, Elias and Rania

The recipes came to Wichita with Georgette, out of her mother's kitchen above Zahle. She has not changed one of them. “My mother never wrote anything down,” she says. “So if I change it, who do I ask if it is right?”

Georgette Haddad

Teta, and keeper of the recipes

Still rolls the grape leaves on Tuesday mornings and tastes every batch of kibbeh before it goes out.

Forty years of church dinners, cooking for 400 at a time

Elias Haddad

Owner and grill

Opened Tawleh Kitchen in 2004 after twelve years cooking in Wichita hotel kitchens. Runs the charcoal every night.

Certified food protection manager, Kansas

Rania Haddad Moore

Catering and front of house

Plans every tray order and calls you back herself. Knows which dishes travel and which should be eaten right away.

Licensed caterer, allergen awareness trained

Family recipes since 1962On East Central since 2004Licensed Sedgwick County food establishment and catererHalal chicken and lamb, from a Kansas supplier

أسئلةAsked at the door

Rania hears these five most days, at the host stand and on the phone.

Where do I park?

Our own lot wraps around the building, with 28 spaces and two accessible spots by the door. On Sundays after church it fills by 12:30, and the bank lot next door is fine to use.

Do I need a reservation?

Not on weekdays for six or fewer. Friday and Saturday nights and Sunday after church, book ahead, or expect a wait by the door. Parties of 8 to 24 book the long tables online.

Can you handle allergies?

Every dish is tagged on the menu for vegan, gluten-free and nuts. Pine nuts and walnuts are in several dishes, so tell your server and we will plate yours first. Our fryer is shared, so falafel is not safe for celiac disease.

Can you seat a large group?

Yes. Tables 7 and 8 join for up to 12, and the whole back room seats 24. Pre-order a family platter and the food is on the table when you sit down.

How much notice for catering?

48 hours for most orders and a week for more than 150 guests. For funerals, call and we will do our best to have trays ready the next day.

Street map of Wichita with the restaurant marked on East Central Avenue near Oliver, and the catering delivery area around the city

3300 East Central, by Oliver

3300 E Central Ave, Wichita, KS 67208
(316) 555-0111

Hours, kitchen closes 30 minutes before
Monday	Closed
Tuesday	11 am to 9 pm
Wednesday	11 am to 9 pm
Thursday	11 am to 9 pm
Friday	11 am to 10 pm
Saturday	11 am to 10 pm
Sunday	11 am to 8 pm

Lot parking around the building, two accessible spaces by the door, and a ramp at the side entrance. Weekday lunch delivery is free inside two miles.

Holidays and after hoursClosed Easter Sunday, both Western and Orthodox, plus Thanksgiving and Christmas Day. Catering orders placed after hours are confirmed by 11 am the next open day.