Two Nights of Arabic food this September.
I do my best to copy my mother’s recipes, and so far I’m not far off. Come join us for a home cooked Arabic food. What we cook is what we eat at home and not in restaurants which makes this experience so special!
Hummos: Mashed chickpeas with tahineh, garlic, lemon and cumin;
Tabouleh: finely chopped salad like mixed with couscous.
Baba ghanouj, Slow baked aborigine, gutted and mixed with garlic tahineh, chilies and parsley
Falafe: my mum's recipe, chickpeas, onions, garlic, parsley and special spices.
(the mezzeh platter is suitable for vegans and vegetarians)
Baked Stuffed Aubergine (Mnazaleh): this dish is aromatic and very hearty, the aubergine is cut in half and the inside is cooked with minced beef, garlic, onions, peppers, tomatoes and Jordanian spices, we re-stuff the aubergine and bake in the oven, served with Vercimile rice and salad on the side.
Magloubeh (Upside Down): A very traditional Jordanian Rice Dish cooked carrots, potatoes, aubergines, cauliflowers, green peppers, onions and Chicken all cooked in Jordanian spices in one big pot, and once it’s cooked the pot is flipped upside down and the dish is suppose to look like a cake! served with tzatziki.
Okra Stew (Bamiey): One of my favorite dishes, suitable for vegetarians and vegans, served with vercimile rice and salad on the side.
Two Courses for £16.00
Booking is advised