Popina

Crispy falafel croquettes, hummus foam, tahini drizzle, and an Israeli salad reduction.

Slow-cooked eggplant, hard-boiled egg, and a spicy amba aioli, all served on a deconstructed laffa bread.

Pan-seared sea bream with charred lemon, olive tapenade, and sautéed greens, finished with a date molasses glaze.

Spiced lamb kofta, grilled to perfection, served with a refreshing yogurt-mint sauce and sumac-dusted pita crisps.

Grilled chicken marinated in a fiery Yemeni zhug sauce, served with roasted root vegetables and a cooling cucumber salad.