Chef Moe Inani cooks the dishes his mother cooked for him as a kid in Saudi and Dubai. He says, «My mom is one of the best cooks I've ever met. A lot of what I know about Middle Eastern cooking, I learned from her. The flavors are authentic and unlike the food in any Middle Eastern restaurant.»
Reserve seats in advance: bit.ly/2rxsqWZ
Course 1: Albacore Crudo
Albacore tuna topped with bell peppers, ginger, garlic, jalapeno, cilantro. It's then seared with hot olive oil, tahini vinaigrette, and chili oil.
Course 2: Eggplant
Roasted baby eggplant, berbere spicy sauce, mint/basil yogurt, pine nuts, pita crackers, and little crispy potato cubes tossed in garlic, cilantro, and ground coriander.
Course 3: Egyptian Cheese and Pastrami Pie
Homemade grilled «pie» stuffed with three types of Middle Eastern cheeses and Middle Eastern pastrami with fenugreek and olive salad mix.
Course 4: Middle Eastern Dumpling
Steamed lamb and pumpkin dumpling with a curried tomato sauce, dried mint yogurt, and Tunisian olive oil.
Course 5: Lamb
Fall of the bone lamb shank, saffron rice, vadouvan toppings (caramelized onion, carrots, almonds, raising), heirloom tomato salsa, and tahini yogurt-cucumber salad.
Course 6: Sticky Toffee Date Pudding
Topped with tahini cotton candy and served with a banana cream sauce.