Tabbouleh (تبولة‎‎ )

[chicken] Kabsa كبسة‎‎
Kabsa is a family of rice dishes believed to have originated in Saudi Arabia, where it is commonly regarded as a national dish. It can be found in most Arab states of the Persian Gulf (where it is also known as makbūs مكبوس‎‎), and also in Jordan, Palestine and Southern Syria.

These dishes are usually made long-grain, such as basmati, meat – in our case halal chicken – some finely cut vegetables, and a mixture of spices, of which there are countless regional variations, but might include black (dried) lime, cloves, cardamom, saffron, cinnamon, black pepper, bay leaves and nutmeg. This particular recipe also features the addition of tiny golden raisins.

[vegetarian] Kabsa كبسة‎‎
A vegetarian version of this dish, garnished with green peas, cauliflower, butter-fried nuts and hard-boiled eggs.

Tabbouleh تبولة‎‎
Originally from the mountains of Syria and Lebanon, tabbouleh has become one of the most popular salads in the Middle East. A fragrant herb salad of parsley and mint, tomato and onion, with a scattering of bulgur, and seasoned with olive oil, lemon, and salt.

Petit Fours
Petit fours refer to a variety bite-sized cookies that are often served at the end of a large meal or with afternoon tea. Originally a French term (petit fours translate as “small oven” and, comes from the small cakes or cookies that would be baked in the residual heat of the oven after the big breads or cakes were made). These small buttery cookies have become popular all around the Middle East are a popular snack, especially around family gatherings and Ramadan. This recipe features a chocolate and vanilla marbled shortbread.

$20 +HST