MERA KITCHEN COLLECTIVE MENU

June 2026

We are proudly building a worker- cooperative serving story-worthy food from around the world. 

Food brings people together, no matter where you are from. It’s a ritual, we gather with our friends and family around the table, not only feeding our bodies but feeding our souls, connecting with people we care about. Our space is an opportunity for our cooks and chefs to fully express themselves, re-invent their food, collaborate with one another, and most importantly take the Baltimore community on a culinary adventure around the world. We believe in the power of communing over food, on long tables, with shared plates, in conversation, and in pausing to connect with new and old friends. At Mera, we strive to create inviting environments characterized by the spirit of abundance and collectivism. We believe that promoting equitable access to opportunities, building community, and providing living wages are the keys to long-term self-determination, independence, and happiness. We have cooked and served over 250,000 free community meals for our neighbors since March 2020 via the MK Foundation.

Mezze & Small Plates

  • CRISPY CAULIFLOWER V | 11 Fried cauliflower fritters, served with cilantro tahini sauce

  • SEASONED FRIES WITH TOUM V, GF | 7 Hand-cut with whipped garlic sauce

  • HUMMUS V | 9 Chickpea tahini dip, served with pita & carrots add: Lamb Chorizo | 6

  • MUTUBAL V | 9 Smoked eggplant tahini dip, served with pita & carrots

  • MUHAMMARA V | 10 Roasted red pepper & walnut dip, pomegranate molasses, Aleppo pepper, served with pita & carrots

  • HOUSEMADE PICKLE PLATE V, GF | 9 Curry cauliflower, zucchini, Persian cucumber, tomatillos, olives ANAFRE HONDUREÑO GF | 14 Refried bean dip, melted cheese, lamb chorizo, pickled jalapeños, corn tortilla chips add: Avocado Sahawaq | 4 / Pico de Gallo | 3

  • HANDMADE CHICKEN TAMALE GF, DF | 11 Masa filled with chicken and vegetables, topped with pickled vegetables, served with salsa verde MERA CHICKEN WINGS GF half pound | 12 one pound | 18 TIGUEDIGUE Spicy peanut sauce, scallions, pickled okra, curry ranch

  • ALEPPO HONEY PEPPER GLAZE Served with za'atar whipped feta FALAFEL V, GF | 8 Four chickpea fritters, cilantro tahini sauce

Soups

  • CRUSHED RED LENTIL SOUP V, GF Red lentils, onions, turmeric, cumin Bowl | 6 Quart to-go | 12

  • COMMUNITY MEAL OFFERING PAY WHAT YOU CAN IF YOU CAN ASK YOUR SERVER FOR TODAY'S OFFERING OR IF YOU WOULD LIKE TO MAKE A DONATION

Salads & Signatures

  • MEXICAN WATERCRESS & AVOCADO SALAD VEG, GF | 16 Baby watercress & greens, asparagus, pickled jicama, tajin pepitas, queso fresco, tortilla strips, avocado cilantro dressing

    • add: sliced ribeye 10 | chicken kebab 8 | falafel 6

  • FARMER'S MARKET ZA'ATAR SALAD VEG | 16 Baby greens, cucumber, cherry tomato, fennel, pomegranate, pickled jalapeno, mint, fried pita, za'atar yogurt dressing (vegan upon request)

    • add: sliced ribeye 10 | chicken kebab 8 | falafel 6

  • BURKINABÉ PLANTAIN + AVOCADO BOWL V, GF | 18 Roasted plantains, jasmine rice, avocado, fresh peppers, cucumber, carrots, onions, tomato sauce, side of *spicy* ginger habañero sauce

    • add: chicken tinga 8 | carne asada 10 | falafel 6

  • BARBACOA DE CHIVO Iris's story-worthy special GF, DF | 29 Chili marinated braised bone-in goat, refried beans, white rice, salsa verde & avocado - add: tortillas | 3

  • Pollo en Pipían Verde Iris's story-worthy special GF, DF | 21 Chicken leg quarter in pumpkin seed mole verde with epazote, refried beans, red rice, & pickled red onion - add: tortillas | 3

Eat It With Your Hands

add: a side of fries or salad to any item below | 3

  • TACOS DE CARNE ASADA GF, DF | 17 Grilled steak, salsa verde, cilantro, onion, pico de gallo, radish, corn tortillas, three per order add: Avocado Sahawaq | 4

  • GRILLED CHICKEN KEBAB DF | 16 Za'atar & paprika marinated chicken breast on pita, sumac onions, jalapeño herb sauce, toum

  • KOFTA BURGER DF | 16 Kofta seasoned beef patty, griddled beefsteak tomato, sumac onion & parsley, spicy shatta mayo add: goat cheese | 2

  • FRIED GREEN TOMATO TORTA VEG | 16 Fried green tomatoes, jalapeño mayo, black beans, avocado, pickled vegetables, cotija cheese, pan telera

  • FALAFEL SANDWICH V | 15 Crispy falafel, cucumber & tomato tahini salad, pickled cucumber, pita

Sides

  • Plantains | Jasmine Rice | Beans | 6

  • Avocado Sahawaq mashed with citrus, herbs and chilies | 4

  • Pico de Gallo | Tortilla Chips | 3

  • Pita | Raw Carrot Chips | 2

  • Shatta Mayo | Curry Ranch | Za'atar Whipped Feta | Salsa Verde | 1

Desserts + Baked Goods 

  • Belizean COLD CAKE VEG | 12 Ice box cake, Maria cookies, sweet cream, peaches & apricot

  • HORCHATA CHEESECAKE VEG | 9 Chocolate crust, cinnamon sugar rice crispies

  • MAHALABIA V, GF | 7 Cardamom and rose scented coconut custard, seasonal topping, contains nuts

  • PISTACHIO ROSE WATER BAKLAVA V | 5 By the individual piece, contains nuts

  • JINJI'S CHOCOLATE DATE POPPER VEG, GF | 3.5 Date, cacao nibs, honey

V=Vegan VEG=Vegetarian GF=Gluten-free 

Specialty Cocktails 

  • BATIKH BALADNA | 14 Lebanese Jun Gin, Faccia Brutto Centerbe Herbal Liqueur, Velvet Falernum, watermelon, lime, mint, Z&Z za'atar 

  • PERSEPHONE’S DREAM | 14 Macchu Pisco, Aperol, pomegranate syrup, egg white, lemon, Z&Z Sumac, black walnut bitters 

  • PAPER TRAIN | 14 Handshake Persian Digestif, Old Grandad Bonded Bourbon, Aperol, pineapple 

  • DATE OLD FASHIONED | 14 Old Grandad Bonded Bourbon, date syrup, black lemon bitters, Angostura bitters 

  • MERA MEZCALITA | 14 Banhez Mezcal Joven, XILA liqueur, agave, lime 

  • CARAJILLO | 13 Sophomore Coffee Cold Brew, Licor 43, Mi Campo Blanco Tequila, fee foam 

  • WATERMELON FOREVER (ZERO PROOF) | 12 Non-alcoholic Gin, watermelon, mint, Z&Z zataar, lime 

Spiked Juices 

  • OUAGADOUGOU TO OAXACA | 12 Banhez Mezcal Joven, Emilienne’s Jus de Gingembre 

  • NOT FOR MIA | 12 Butterfly Elderberry Vodka, Emilienne's Bissap *$1 goes to The Baltimore Beat to support local journalism* 

  • SUMMER IN DAMASCUS | 13 Baltimore Spirits Co. Shot Tower Gin, Iman’s Orange Blossom Mint Lemonade

Housemade Juices and more

  • BISSAP | 6 glass | 7 bottle to-go Hibiscus, pineapple, mint, ginger

  • JUS DE GINGEMBRE | 6 glass | 7 bottle to-go Ginger, tamarind, mint, pineapple, vanilla

  • ORANGE BLOSSOM MINT LEMONADE | 6 glass | 7 bottle to-go

  • HORCHATA DE MORRO | 7 glass | 8 bottle to-go Salvadoran style horchata made with morro seeds, peanuts, sesame, cocoa, and pumpkin seeds V, contains nuts

  • ASSORTED SPARKLING WATERS + SODAS | 3.5 can

    • Drink Palestina | Cola / Sugar-free Cola / Lemon-Lime / Orange

    • Moia Sparkling Water | Cardamom Pear / Mandarin / Cucumber Mint

  • NITRO COLD BREW | 5 can from Thread Coffee Roasters

  • WIGHT TEA CO. HOT TEA | 5 Smoked Chai Black / Ginger Peach Green / Seasonal special

Beer + Hard Seltzer 

  • ALMAZA | 6 bottle Pilsner, Brasserie Alamaza, Lebanon | 4.2% ABV 

  • PEABODY HEIGHTS rotating drafts Today's drafts listed in our drink menu, Baltimore, MD 

  • WET CITY SEASONAL HARD SELTZER GF | 6 draft Made w/ fresh local fruit — ask about today's flavor! Wet City, Baltimore, 5.8% ABV 

  • ASSORTED CANS See our drink menu for our current canned and bottled beers from Baltimore and beyond.

    Featured Wines See our drink menu for our wines of the moment! 

We're fortunate to work with a variety of small distributors who feature excellent wines from around the world, including a selection from Lebanese and woman-owned wineries. Ask your server for a recommendation. 

Wednesday Wine Night Discounted glasses and half priced bottles after 3pm 


Why Mera Kitchen?

Our name comes from the Greek word meraki. Both a verb and an adverb, it connotes that when someone is doing an activity — like cooking — with so much care, devotion, and attention to the task at hand, they leave a piece of themselves in it. We hope our food transports you to the streets of Burkina Faso, Mexico, Honduras, Syria, Guatemala and beyond, and into the homes and dining rooms of our cooks and chefs. Our food is an extension of our passion. Our mural, designed by Baltimore-based artist Saba Hamidi (@madebysaba), features soft colors & organic shapes to reflect the fluidity of our story; the flow of varying cultures & tastes coming together as one. The details were inspired by patterns commonly found in textiles and other artifacts from some of the countries featured on our menu.
Ask server for vegan or gluten-free substitutions.  We're happy to split checks up to four ways. 

A great experience at Mera Kitchen involves the entire team. We add a 20% service fee to all checks, which is shared among the entire team to provide more sustainable, livable wages. Tips are not expected, but if you would like to leave more, you are welcome to do so. If you have questions about this, please let us know - thank you!

BRUNCH - Saturdays from 11am-3pm

Mezze and Small Bites

  • TETA'S BREAKFAST MEZZE VEG | 18 Just like grandma's Lebneh w/ olive oil & za'atar, mutubal, soft boiled eggs, olives, pita, cucumber

  • MANOUSHE V | 13 Flatbread w/ olive oil & za'atar, herbs, heirloom tomatoes, cucumber, sumac onions + add lebnah | 1.5 + add soft boiled egg | 1.5

  • HOUSE MADE PICKLE PLATE V, GF | 9 Curry cauliflower, zucchini, tomatillo Persian cucumber, olives

  • CRISPY CAULIFLOWER + TAHINI V | 11 Cauliflower fritters, cilantro tahini sauce

  • MUTUBAL V | 9 Smoked eggplant + tahini dip Served with pita and carrots

  • HUMMUS V | 9 Served with pita and carrots. + add lamb chorizo | 6

  • FALAFEL V, GF | 8 Chickpea fritters, cilantro tahini sauce

  • SEASONED FRIES WITH TOUM V, GF | 7 Hand-cut with whipped garlic sauce

  • CRUSHED RED LENTIL SOUP V, GF | 6 Red lentils, onions, spices Quart (to go only) | 12

Entrees and Large Bites

  • SHAKSHUKA VEG | 19 Baked eggs covered in spiced tomato sauce, pickled jalapeños, herbs, served with pita 

  • BREAKFAST BURRITO VEG | 15 Flour tortilla filled with jalapeno herb scrambled eggs, house-cut fries, avocado, refried beans, cheese, with salsa verde + add chicken tinga | 4 + add beef bacon | 4 + add side of fries or salad | 3 

  • KOFTA BURGER | 16 Kofta seasoned beef patty, griddled beefsteak tomato, sumac onion & parsley, spicy shatta mayo + add fried egg | 1.5 + add side of fries or salad | 3 

  • TAMALE WITH FRIED EGGS GF | 16 Handmade masa filled with stewed chicken and vegetables, served with two fried eggs, topped with house-made pickles BURKINABÉ 

  • PLANTAIN + AVOCADO BOWL V, GF | 18 Roasted plantains, jasmine rice, avocado, fresh peppers, cucumber, carrots, onions, tomato sauce, side of spicy ginger habañero sauce + add fried egg | 1.5 + add chicken tinga | 8 

  • FALAFEL SANDWICH V | 15 Crispy falafel, cucumber + tomato tahini salad, pickled cucumber, pita + add side of fries or salad | 3

Cocktails

  • BATIKH BALADNA | 14 Lebanese Jun Gin, Velvet Falernum, Faccia Brutto Centerbe Herbal Liqueur, watermelon, lime, mint, Z&Z za'atar 

  • BISSAP BELLINI | 12 Bissap (Hibiscus, pineapple, mint and ginger juice) topped with sparkling wine 

  • MERA-MOSA | 12 Jus de gingembre (ginger, tamarind, mint, pineapple, vanilla juice) topped with sparkling wine 

  • CARAJILLO | 13 Sophomore Coffee Cold Brew, Licor 43, Mi Campo Blanco Tequila

Sweets

  • GUAVA CREAM CHEESE CINNAMON ROLL VEG | 9 Served warm 

  • MAHALABIA V, GF | 7 Cardamom and rose scented coconut custard, seasonal toppings, contains nuts 

  • PISTACHIO ROSEWATER BAKLAVA V | 5 Served by the individual piece 

  • HORCHATA CHEESECAKE VEG | 9 Chocolate crust, cinnamon sugar rice crispies 

  • APRICOT CARDAMOM PISTACHIO CRUMBLE VEG | 11 Pistachio oat topping, with lebneh whipped cream