December 7th-13th

Sami Tamimi, Executive Chef of Ottolenghi, retraces the lineage and revolution of his country’s cuisine in this soulful tour of Palestinian fare.

Appetizer

Beet & Sweet Potato Dip (page 77)

hazelnut-bulgur sauce, house-made pita (page 278) 12

Entrees

Braised Kofta (page 230)

ground beef & lamb meatball, tahini-yogurt, cauliflower & butternut squash, Buttery Rice with Vermicelli (page 143), toasted pine nut 26

Prawn & Tomato Stew (page 212)

cumin & coriander, fresh dill, jalapeno, cilantro pesto, green salad, house-made pita 30