Two Nights of Arabic food to start spring on a full.
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!
Hummus: Mashed chickpeas with tahini, garlic, lemon and cumin;
Tabouleh: Finely chopped salad mixed with couscous.
Baba Ghanouj, Slow baked aubergine, gutted and mixed with garlic tahini, chilies and parsley
Yalanji: Vine leaves wrapped in rice and veg and served cold with a slice of lemon
(the mezzeh platter is suitable for vegans and vegetarians)
Bukhari: all the way from Jordan a beautiful lamb dish with rice, chickpeas and aromatic spices that your mouth will not forget served with tzatziki and arabic salad.
Magloubeh (Upside Down): A very traditional Palestinian/Jordanian Rice Dish cooked carrots, potatoes, aubergines, cauliflowers, green peppers 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 Cucumber and Yogurt Salad known as tzatziki.
Vegetarian Magloubeh: The same thing but the rice and vegetables are cooked in veggie stock minus the chicken, suitable for vegans if we serve this dish with Arabic salad instead of Tzatziki.
Two Courses for £17.00