HOME INSPIRATIONS
FROM MOROCCO, ALGERIA, TUNISIA & ETHIOPIA
STARTERS
Zaalouk
diced eggplant and vine-ripened tomatoes pan-fried in virgin
olive oil with a blend of garlic, ginger, chopped parsley
and a hint of lemon. served with bread
Briks
savoury fried turnovers stuffed with potatoes, egg, capers,
scallions, and home-made harissa. served with harissa
MAINS
Doro Wat
chicken marinated in lemon juice, sauteed and seasoned with
garlic, ginger, and fenugreek, napped with berbere sauce
and cooked gently until tender. served with hard-boiled
egg and bread
Lamb Tajine
marinated braised leg of lamb with seasonal vegetables,
pepper cous-cous, harissa, cucumber mint sauce, and preserved
lemon. served with bread
Atakilt Wat
fresh green beans, potatoes, green peppers, cabbage and
onions, sautéed with garlic, ginger, tomatoes, and
spices. served with bread.
BREADS
Pois-Chiche, Injera
DESSERT
Chocolate with Ethiopian Espresso Tart, Creme Anglaise,
Raspberry Coulis
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