Written by: James
Hello! Our first pop up restaurant was all we hoped it would be! 20 very happy diners, and 3 exhausted hosts (who hadn't factored in the amount of washing up involved). The menu was as follows: (click the grey writing to buy and try).
Babaganoush ~ Turlu turlu ~ Hummus with urfa and aleppo chilliFlat breads ~ Za'atar ~ DukkahFattoush with sumacLemon, saffron and chicken tagine ~ lemon thyme harissa ~ herbed couscousOrange halva cake ~ Sri Lankan love cake ~ El majounLemon verbena tea
It all went down very well, we got to meet some fab people, do a bit of interior decorating on the old warehouse and do what we love best ( food ). According to one of our guests - who has spent a substantial amount of time in Lebanon, the kind of homely, informal and social atmosphere is exactly how Middle Eastern food should be served, and we heartily agree. Roll on the next one, a curry night perchance!Tasmanian Tess was left to compile a playlist, and I am pleased to report it did not consist of 'Mysterious girl' on loop as threatened. Nor did Le Tom do an interpretive dance of the spices used, whilst wearing a leotard, at the door (also threatened).
Here's a lovely little treat for you to whip up over the weekend, if you weren't here you'll feel like you were!
El Majoun200g ground almonds200g raisins160g honeyGenerous knob of butter-----------------------------------------spices: 2 tbsp sesame seedsRas el hanout spice mixture: 1 tsp ras el hanout, ½ tsp ground ginger, ½ tsp ground allspice, ½ tsp ground cinnamon------------------------------------------
Heat the ground almonds in a dry pan over a moderate heat, stirring regularly for a few minutes until they just start to take on the slightest hint of a golden toasty complexion (be careful as they burn very easily)Add the raisins, honey and butter, a pinch of salt and 300ml of waterAdd the Ras el Hanout spice mixture and cook together, stirring from time to time until the mix is significantly darker in colour, slightly sticky and forms a coherent ball around your spoon as you stirRemove from the pan and allow to cool then roll the mix into bite-sized balls and sprinkle the sesame seeds over the topYummy with mint tea after dinner,
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