MENU — August 11 ------ Jazmaz جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found in Turkey, Iraq, Italy and Spain. I guess it should come as no […]
MENU — August 11 ------ Jazmaz جز مز Eggs poached or baked in a richly flavoured tomato sauce can be found in one version or another all around the Mediterranean, across North Africa from Morocco to Israel, where is it known as shakshouka, with local variations also found in Turkey, Iraq, Italy and Spain. I guess it should come as no […]
MENU — August 18 ------ Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
MENU — August 18 ------ Freekeh فريكة Freekeh is made from green durum wheat that processed in a special way to create a unique flavor. The wheat is harvested while the grains are yellow and the seeds still are soft; it then is piled and sun-dried. The piles are carefully set on fire so only the straw and chaff burn, […]
MENU — September 1 ------ Sheikh El Mahshi Bil Laban شيخ المحشي باللبن Mahshi, meaning "stuffed", represents a broad category of popular Levantine dishes. Virtually any vegetable can be stuffed, from peppers to potatoes, but small zucchinis and eggplants are most popular; we'll be working with fresh, local zucchinis Sheikh El Mahshi would be the "sheikh" (respected elder or scholar) of […]
MENU — September 8 ------ Bulgur Bandoura برغل ببندورة The perfect dish for the height of local tomato season! Bulgur, whole wheat that has been parboiled, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from […]
MENU — September 8 ------ Bulgur Bandoura برغل ببندورة The perfect dish for the height of local tomato season! Bulgur, whole wheat that has been parboiled, dried and then cracked is one of the very nutritious staple grains in Syrian cuisine. It comes in a range of colours, from pale yellow to dark brown, and grinds, from […]
MENU — September 15 Eid Mubarak everyone! September 12 was Eid Ul-Adha, a major Muslim holiday celebrating the story of the Prophet Ibrahim (aka Abraham to Jews and Christians), and the test of his faith that involved the near sacrifice of his son. This holiday is often marked with the sacrifice of an animal such as a sheep or […]
MENU — September 15 Eid Mubarak everyone! September 12 was Eid Ul-Adha, a major Muslim holiday celebrating the story of the Prophet Ibrahim (aka Abraham to Jews and Christians), and the test of his faith that involved the near sacrifice of his son. This holiday is often marked with the sacrifice of an animal such as a sheep or […]
Fatteh Djaj فتتة جاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt, Palestine, Lebanon, Jordan and Southern Syria, but uncommon further North. This dish is so closely associated with Syrian food that it […]
Fatteh Djaj فتتة جاج Fatteh (فتّة meaning crushed or crumbs) is a broad category of Levantine dishes made with pieces of crispy flatbread layered with yogurt and other ingredients. It is popular across Egypt, Palestine, Lebanon, Jordan and Southern Syria, but uncommon further North. This dish is so closely associated with Syrian food that it […]
