Savory Mini Pie Sampler - 18 Pack
Ships Nationwide in U.S.
Not eligible for shipping to CanadaExperience a selection of Tanoreen’s 18 golden, oven-ready savory pies made with hand-rolled dough and bold, irresistible flavors. Enjoy tangy feta cheese with za’atar, rich Tanoreen-spiced meat, and bright spinach with garlic and lemon. Warm, flaky, and deeply satisfying—these are the kind of pies you open, smell, and start eating immediately!
Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. She opened Tanoreen in 1998 as a small ten-table restaurant in the Bay Ridge neighborhood of Brooklyn, New York. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner. Bishara’s cooking is a blend of classical Middle Eastern traditions with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York.
This package includes 18 Savory Mini Pies
- Each savory pie measures approx. 3" in diameter.
Pie Flavors Include
- 6 Cheese
- 6 Spinach
- 6 Meat
- Savory pies ship with ice packs, may thaw in transit.
- Upon arrival, store savory pies in the refrigerator for up to 5 days, or keep frozen for up to 3 months.
To Serve
- Preheat oven to 350°F.
- Place savory pies on a baking sheet.
- Heat for 10-15 minutes or until warmed through and pastry is flaky.
- Enjoy!
Contains: Dairy, Wheat, Tree Nuts
James Beard-Nominated Middle Eastern Cuisine Since 1998
James Beard-Nominated Middle Eastern Cuisine Since 1998
Tanoreen is Chef Rawia Bishara’s love letter to the traditional family-style Palestinian and Middle Eastern dishes she grew up eating. After years of throwing dinner parties and teaching friends how to cook, she opened Tanoreen in 1998 as a small ten-table Mediterranean restaurant in the Bay Ridge neighborhood of Brooklyn, New York, specializing in Palestinian food. It’s since expanded to a larger location, Bishara has published two cookbooks and been nominated for a James Beard Award, and her daughter, Jumana, has come on board as a partner.
Bishara’s cooking celebrates tradition while also embracing change. It’s a blend of classical Middle Eastern cooking with delicious multicultural aromas stirred through, inspired by Bishara’s mother as well as her time traveling abroad and living in New York. Tanoreen has been consistently hailed as one of the very best restaurants in all of NYC, and for the first time, it’s greatest hits are being delivered nationwide, from mezze platters to lamb baked eggplant to their iconic cheese knafeh for dessert!
