All reviews are from people who have redeemed deals with this merchant.
What You'll Get
Middle-Eastern cuisine has enriched the world’s culinary scene with such celebrated offerings as falafel, kebab, and baklava, which doubles as legal tender in Middle-Eastern supermarkets. Enjoy the taste of wealth with this Groupon.
Choose Between Two Options
$32 for a three-course meal for two (up to a $77 total value)
- One hot and one cold mezze (up to a $25 value)
- Two big plates (up to a $42 value)
- One dessert (up to a $10 value)
$59 for a three-course meal for four (up to a $154 total value)
- Two hot and two cold mezzes (up to a $50 value)
- Four big plates (up to an $84 value)
- Two desserts (up to a $20 value)
Filled with authentic Druze and Middle-Eastern eats, the menu includes hot and cold mezzes (small plates), such as creamy baba ghanoush and stuffed grape leaves. In big plates, succulent lamb kebabs, kafta tahini beef, and falafel are flecked with traditional spices. Desserts include sweets such as date cookies, baklava, and blueberry cake.
The Fine Print
Promotional value expires Sep 5, 2012. Amount paid never expires. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Valid only for option purchased. Dine-in only. Valid for dinner only. Not valid for daily specials. Not valid for whole fish platter, lamb of the day, Gazala's platter, or artichoke hearts. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.
At Gazala’s, chef and owner Gazala Halabi welcomes clients into an extension of her homeland characterized by the aromatic spices of authentic Druze cooking. Druze, an Islamic Gnostic sect found in Israel and surrounding Mediterranean countries, sustains a cuisine similar to Middle Eastern fare but with minor differences, such as substituting paper-thin bread called sagg for pita and frisbees for plates. The cuisine, which Gazala made in her own kitchen until she acquired a second, larger restaurant, has been featured by Village Voice and profiled by New York magazine.