Loullie

Slow-cooked tomatoes and peppers with poached eggs, served with warm challah bread.

Pan-seared duck breast with a sticky orange blossom and arak glaze, served with freekeh.

Seasonal white fish baked in a clay pot with preserved lemons, olives, and aromatic spices.

A deconstructed version of the classic Iraqi-Jewish sandwich with fried eggplant, hard-boiled egg,Israeli salad, and tahini.

A delicate milk pudding flavored with rosewater, topped with crushed pistachios and a berry coulis.