January 22nd/23rd - East London, North London

Orders for that week will open on Friday 15th

Menu

Dips

- Baba ghanoush

The real baba ganoush! Smokey aubergines with tomatoes, green peppers, onions, garlic, lemon juice and pomegranate molasses.

- Jazar dip

A bright and tasty dip packed full of flavour and texture with carrots, tahini, lemon and toasted pistachios.

Salads

- Malfouf

The Syrian coleslaw: a mix of red and green cabbage with diced tomatoes, walnuts and a cumin vinaigrette dressing (vegan).

- Eric's tabbouleh

A different take on tabbouleh: a green couscous salad with an abundance of herbs tomatoes and pickled onions.

Soups

- Arnabeet soup (new)

A creamy cauliflower soup full of flavour from the mix of spices including cumin curry ginger and turmeric.

Small dishes

- Aqras samak

Although fish is not commonly eaten in Aleppo, these fish cakes are a delectable mix of cod and  traditional Aleppian spices.

- Lentil kibbeh (new)

A wonderfully spicy vegan kibbeh made of lentils and bulgur and flavoured with onions, red pepper and a mix of spices and herbs. Delicious with the tomato salad it comes with.

- Tanbura

An adaptation of an Aleppian classic with spinach, kale, black-eyed peas, crispy onions, coriander and pomegranate seeds.

Mains

- Aubergine moussaka

Layers of aubergines, peppers, onions and chickpeas in a rich tomato sauce. Comes with bulgur.

- Chicken freekeh

Chicken cooked in Aleppo spices on a bed of smoky green cracked bulgur, topped with toasted nuts and pomegranate seeds.

Desserts

- Baklawa

Rich flaky pastry filled with nuts with a sweet orange blossom syrup.

- Knafeh cheesecake

Discover a mix of culture through this adaptation of the traditional middle eastern knafeh, topped with orange blossom and pistachio cream cheese filling.

January 29th/30th - East London, West and North West London

Orders for that week will open on Friday 22nd

Menu

Dips

- Kishkeh khadra

Fresh and filling yogurt and bulgur dip with walnuts, herbs, garlic and onion.

- Muttabal aubergine

Smokey aubergine dip with tahini, garlic and fresh lemon juice (vegan).

Salads

- Eech salad

A hearty bulgur salad with tomatoes, red peppers and parsley that showcases tasty Armenian influences on Syrian cuisine.

- Jarjeer salad

A peppery rocket salad with tangy sumac, fresh button mushrooms, walnuts and onions.

Soups

- Lentil soup

A hearty and deliciously spiced lentil soup. Perfect for cold weather.

Small dishes

- Djaj tarator

An Aleppian specialty, cooked chicken mixed with a tangy tahini sauce and walnuts. Delicious on its own or with bread.

- Arnabeet ejjeh

The Syrian egg frittata with cauliflower and a mix of herbs, onions and a mint yogurt sauce.

- Zeitoun rolls

Soft rolls filled with a tasty tangy olive mix flavoured with pomegranate molasses and herbs.

Mains

- Abu basti

A Damascene dish, Abu basti is a sweet and sour stew of  butternut squash and lamb cooked in a tamarind and tomato sauce. Comes with bulgur.

- Bamia

A delicious stew of slow cooked okra in a rich tomato sauce with garlic and coriander. Comes with vermicelli rice.

Desserts

- Bein Narain

Means "between two fires". Two flame coloured layers of kataifi pastry filled with a thick Arabic clotted cream sprinkled with pistachio and drizzled with syrup.

- Pomegranate cake (new)

This pomegranate bejewelled cake is a deliciously moist almond cake steeped in pomegranate and orange syrup.

February 5th/6th - East London, South London

Orders for that week will open on Friday 29th

Menu

Dips

- Hummus

Creamy chickpea dip with tahini, garlic and fresh lemon juice.

- Koussa mutabbal

Summery courgette dip with yogurt, garlic, tahini and lemon.

Salads

- Fassouliyeh salad (new)

A tangy and filling salad of white beans flavoured with garlic, parsley, spring onions and spices.

- Za’atar aubergine and red pepper salad

Za’atar roasted aubergines and red peppers on a bed of rocket and green leaves, sprinkled with crumbled feta, black olives and walnuts with a pomegranate molasses and balsamic vinegar dressing.

Soups

- Wheat, chickpea and spinach shorba

Healthy and satisfying vegetarian soup that works very well on a cold day. Made with wheat berries spinach and chickpeas and a mix of tantalising spices.

Small dishes

- Batata hara

Means 'spicy potatoes' and is made of potatoes tossed in garlic, coriander, chillies and a hint of lemon.

- Khibz flefle

Handmade flatbreads topped with a special slightly spicy red pepper mix using a recipe that has been passed down for generations.

- Kibbeh mtajaneh

Delicious beef and bulgur croquettes delicately sautéed in a mix of sweet peppers and onions.

Mains

- Mehshi malfouf (new)

Cabbages take on another form in this tasty dish as they are rolled and filled with minced beef and rice and deliciously flavoured with a mix of spices and pomegranate molasses.

- Hera’ esba'o

The name translates to ‘finger burner’ because it’s so good you can’t wait for it to cool down before trying it, burning your fingers. A tantalising mix of lentils cooked in tamarind, pomegranate molasses, onions, garlic and coriander and topped with crispy onions, pomegranate seeds, coriander and toasted pita squares.

Desserts

- Cheese knafeh

Delicious layers of kataifi pastry filled with a sweet cheese mix and drizzled with a sweet orange blossom syrup.

- Orange polenta cake

A fresh cake with toasted almonds and polenta drizzled with an orange and orange blossom syrup. It also happens to be gluten free!