Mochi Pounding - A New Year Tradition

Pounding steamed mochi rice into a sticky dough to form delectable little "cakes" is a New Year tradition in the Japanese culture. The stickiness of the rice symbolizes binding the family together.

When I was growing up, our longtime neighbor, the Hayashi's, pounded mochi every New Year. I used to watch them from my kitchen window as their extended family members took turns pounding the hot rice into a sticky dough. They did it the traditional way, with two men pounding the rice with heavy wooden mallets while a third man risked his life by diving in between poundings to turn the mixture with his bare hand.

Once the mochi was pounded and formed into individual servings, one of the Hayashi's daughters would bring over a plate of warm mochi cakes filled with 'anko' (sweet red bean paste). I regret that I never appreciated their efforts and usually didn't eat my share.

Today, not many people pound their own mochi to welcome in the New Year. It is a labor of love for those blessed with a strong sense of tradition as well as a strong back! Thank goodness that our friends, Gail and Gordon, continue to keep this tradition alive with the help of their many friends and extended family. We dropped in on the fun today for the first time.

Our gracious hosts, Gail and Gordon

Pounding steamed mochi rice with a heavy wooden mallet in an 'usu' (stone bowl) . . . 

. . . . Requires team work, coordination, and strength.
Here are two pounders spreading the mochi rice around just before pounding it into a sticky dough.

Here is my husband giving it a try. Outside of the photo is our friend, Elias, who is waiting his turn to pound the mixture in turn with my husband. When one mallet goes up, the other comes crashing down.

Neal showed me how to form the warm mochi dough into individual "cakes."
This was traditionally "women's work," but no longer.

After dividing the large slab of dough into smaller pieces . . .

. . . flatten the dough with your fingers . . .

. . . then pinch the dough back together to form a round, flat ball.

This is what you get after rolling the ball between both hands.

Fillings are sometimes added before pinching the dough closed. Our options today were chocolate mocha, peanut butter, or 'anko' (sweet red bean paste). Some of the balls were left plain to be added to 'Ozoni" (mochi soup traditionally served during the new year). Others without filling were rolled in 'kinako' (sweetened soybean powder). Yum!

Here I am working between the #1 and #2 Mochi Making Experts - Gail's mom and Neal.
I am filling my mochi with anko.

The finished product!

Mochi with anko filling

Review: Marukame Udon - Downtown Location

Marukame Udon was recommended by one of my former classmates via Facebook. I never heard of this establishment until I read his post recommending their Paitan Udon. The "new" Marukame Udon (the old one is in Waikiki) is located at the corner of Fort Street Mall and Hotel Street in downtown Honolulu. 

My husband and I made a special trip downtown on a Saturday to see what all the fuss was about. We parked our car in a municipal parking lot across the street from the former Macy's store and walked a few short blocks to the restaurant. I stood in line to order our food while my husband hunted for a table. I was intrigued as I watched the udon noodles being made behind a glass partition at the entrance of this cafeteria-style restaurant.

I ordered Paitan Udon ($4.30) while my husband selected Chicken Udon ($4.30). Our orders consisted of fresh udon in a seemingly plain broth. Both green onions and tempura bits were offered to top our lunch at no extra charge. The real danger came next as I ventured down the line and looked at the dozen or so varieties of freshly made tempura. The shrimp ($1.70) and fishcake ($1.50) tempura are the most expensive with the vegetable variety being a bit cheaper, which includes sweet potato, kabocha, asparagus, onion, etc. I selected fishcake tempura, a fried chicken thigh ($1.90) and potato croquette ($.90) to share with my husband. There was also a tempting selection of freshly-made musubi (rice balls wrapped in thin sheets of nori) but I was able to slide my tray past them and went on to the cashier.

Everything is self-service so I still needed to fetch glasses of water, utensils, napkins, and dipping sauces for the tempura. I found my husband sitting at a long, shared table next to a woman who was waiving madly at me. It turns out that she was my sister's friend whom I met at my book signing back in October. She recommended that we try the Curry Udon on our next visit. In fact, we ran into another friend while having lunch that day and he also recommended the Curry Udon. Although I visited Marukame three times so far, I haven't had anything but Paitan (white broth) because it is so incredibly yummy! You can taste the pork and chicken flavor that only comes from slow-simmering bones, the way soup is supposed to be made! My husband's chicken broth was also delicious with a fresh and hearty flavor despite the plain appearance of this dish (just noodles and broth). Our total bill was less than $14.

More recently, I picked up lunch from Marukame from their convenient take-out window. My lunch buddy wasn't able to make it so I ventured alone to satisfy my craving for Paitan Udon. I made it a point to arrive early to avoid the long lines that famously form daily during lunch time. Thank goodness for the take-out window as there was only one person in line ahead of me and only two other people waiting for their orders. In contrast, the line into the restaurant was 10-15 people deep and it was only 11:30. I placed my order through the opening in the glass window as the man standing on the other side repeated my order into a microphone. There was a display of tempura peering at me through the glass. I ordered my Paitan and added a potato croquette and fishcake tempura for a total bill of approximately $7.

I took my food back to my office in a neatly packed paper bag with sturdy handles. I was pleasantly surprised to find that the udon and broth were packed separately to prevent the noodles from soaking up all of the soup before I was ready to eat it. They forgot to give me a soup spoon but that didn't stop me from slurping up every drop.

Marukame Udon

Downtown Location:

1104 Fort Street Mall, Honolulu, HI 96813

Phone: (808) 545-3000

Hours: Mon - Sat 10:00 a.m. to 7:00 p.m.

Paitan Udon with potato croquette, fishcake tempura, and fried chicken thigh.

Fresh house-made udon!

The menu

Fishcake and eggplant tempura and potato croquette

Shared dining space

Hot Cocoa

1/3 Cup unsweetened cocoa powder

1/2 Cup sugar

A pinch of salt

1/3 Cup boiling water

4 Cups warmed milk

3/4 tsp vanilla extract

1. Combine the cocoa, sugar and salt in a sauce pan. Then stir in the boiling water. Simmer on low heat while stirring constantly for 2 minutes. Be careful not to burn the mixture.

2. Add the milk and stir to incorporate. Stir in the vanilla last. If the cocoa is not hot enough, simmer on low to avoid scalding the milk.

Makes 4 servings

Options: Top each mug of cocoa with whipped cream. I added french-pressed coffee to mine.

Mom's Party Mix

The measurements are very loose in this "recipe" for party mix. Package the finished product in small bags and give them away to coworkers, gym friends, or neighbors as a holiday treat.

Equal portions of the following cereals - about 2-3 cups (half box each):
--Corn Chex cereal
--Wheat Chex cereal
--Honey Comb cereal
--Cheerios cereal

2 Cups - Cheez-its (I used pepper jack flavor)
1 Cup - Pretzel sticks
1/2-3/4 Cup - Butter (1 and 1/2 sticks)
1-2 Tbs - Worchestershire sauce
1-2 Tbs - Siracha sauce
1 Tbs - Garlic powder (not garlic salt)
Up to 1 Cup - Sugar (start with 1/2 cup and taste to see if it needs more)

1. Add dry ingredients into a large bowl.
2. Melt the butter in the microwave. Stir in the sugar, Worchestershire sauce, Siracha sauce, and garlic powder.
3. Gently stir the wet ingredients into the dry ingredients, being careful not to break the pieces.
4. Pre-heat oven at 285 degrees. Pour mixture onto two baking sheets lined with parchment paper or aluminum foil. Bake on middle racks for 15 minutes. Stir gently and bake for 15 more minutes. Repeat. Total baking time is about 45 minutes or when the mixture is crispy. Be careful not to burn the party mix.

Cool thoroughly before storing in an air-tight container.

Broiled Shrimp with Watercress Salad

Broiled Shrimp:
I got this recipe from a skycap while working for the airlines in the 1980's. A simple recipe from a simpler time.

Shrimp (larger is better)
Wine
Garlic powder
Mayonnaise
Paprika

1. Cut the back of the shrimp to devein, but keep the shell on.
2. Allow the shrimp to sit in a little bit of wine while you get out the other ingredients.
3. Using your fingers, spread open the shrimp shell where the vein was removed on the back of the shrimp. Shake some garlic powder into the space. Add some mayo over the garlic powder. Shake some paprika over the mayo.
4. Close the shell a little and place shrimps on a foil-lined baking pan.
5. Broil the shrimps until pink then turn them over to broil the other side. Be careful or the mayo will fall out of the shrimp.


Watercress Salad:
This lemony dressing goes well with the shrimp.

3 cups watercress leaves/small stems (loosely packed)
Juice of half a lemon
1/2 tsp Hawaiian salt
1/2 tsp garlic
1/2 cup extra-virgin olive oil
Black pepper
Parmesan cheese

1. Crush the garlic with the salt in a large bowl.
2. Add lemon juice.
3. Slowly drizzle the olive oil into the bowl while wisking with a fork to combine the ingredients.
4. Add the watercress and toss to lightly coat leaves with the dressing. 
5. Top each serving with black pepper and parmesan cheese. Serve immediately.

Variation: Add chopped tomatoes or garbanzo beans to the salad.

 

Hawaiian Sweet Bread Pudding

My fav niece, Corinne, shared this easy bread pudding recipe that uses Hawaiian-style sweet bread. This dessert doesn't need a sauce because it is so creamy.

1 round loaf King's Hawaiian sweet bread (16 oz)

1 stick butter (half cup)

2 cups milk

5 eggs, beaten

1/2 to 3/4 cup sugar

1 can Comstock apple slices

1/2 cup raisins

Cinnamon to taste

1. Grease a 9 x 13 inch baking pan. Optional: Line the greased pan with parchment paper and lightly grease the paper, too. You can use a light coat of cooking spray, but I just wipe the pan with the butter wrapper.

2. Pinch the sweet bread into one inch pieces directly into the pan. Add the apples and raisins.

3. Scald the milk on the stove or microwave. Add the sugar and melted butter. Stir until sugar is melted. Allow to cool.

4. Add the beaten eggs to the cooled milk mixture.

5. Pour the mixture evenly over the bread, apples, and raisins. You might have to stir it a bit to ensure all of the bread is coated.

6. Sprinkle cinnamon over the bread pudding to taste.

7. Pre-heat oven at 350 degrees. Bake for 30 minutes and test for doneness with a toothpick. Bake for 10 more minutes if the bread pudding is too wet.

 

I cut the bread pudding into individual servings for a retirement mini-gathering for my dear friend, Elizabeth. I didn't know that she loves bread pudding!

Zippy's Vineyard is Open

After a 5-month renovation, Zippy's on Vineyard Boulevard has reopened. This location is open 24/7 and is especially convenient for those who work in downtown Honolulu.

The biggest change is the expanded take-out area, which now also houses the Napoleon Bakery counter. The service counter, lighting, and seating area are all new. Additional booths were added where the unused glass display cases used to be. The space is much more inviting and no longer looks like a haven for the downtrodden and disenfranchised.

The full service dining room has also been refreshed with new overhead lighting, fresh paint, new seating and tables. Gone are the dark wood trim and dusty artificial flowers that used to hang over the servers' prep station. It's great to see that most of the wait staff have returned, including Nancy and Jean. Thankfully, the restrooms were also completely renovated with brand new everything.

Zippy's Restaurant

59 North Vineyard Boulevard

Honolulu, Hawaii 96817

Phone: (808) 532-4211

www.zippys.com

New take-out area with bakery counter on the right

 

Take-out seating area



New exterior

Entrance area of the dining room



Some areas of the dining room didn't get new flooring

Karen's Chicken Karaage

- 6 chicken thighs, deboned and cut into two-inch pieces
- Canola oil for frying

Quick Marinade:
- 1/2 Cup Aloha Shoyu (soy sauce)
- 1/4 Cup sugar
- 1 egg, beaten
- 1 tsp fresh ginger, crushed
- 1 clove garlic, crushed
- 1/4 Cup green onions, sliced 

Coating:
- 2 Cups flour 
- 1/2 tsp black pepper 

1. Combine marinade ingredients and add deboned chicken pieces.
2. Pour the flour and pepper into a ziplock bag (gallon size).
3. Heat the oil in a frying pan. (Use enough oil so the chicken pieces are halfway submerged when frying.)
4. Remove a third of the chicken pieces from the marinade and add to the plastic bag. Shake the bag to coat the pieces with the flour. Shake off excess flour from each piece before adding the chicken to the hot oil. 
5. Repeat the steps in #4 above for the rest of the chicken pieces. Don't leave the pan unattended because the pieces will cook quickly. Keep turning the chicken until golden brown and crispy. Turn down the heat a little if the chicken browns too quickly.

Place cooked chicken on paper towels to drain. Serves 3-4

Highway Inn Kakaako is Open!

Craving ono Hawaiian (and local) food? Family-owned Highway Inn has finally opened their Kakaako location for lunch service! A long time institution in Waipahu, the Toguchi family has operated Highway Inn for three generations to the delight of Leeward Oahu residents. Hawaiian and local dishes made from scratch (and by memory) are now also readily available to those who live and work downtown.

My husband and Daughter #1 accompanied me for lunch today at Highway Inn Kakaako at the former location of Little George's Mustache on Ala Moana Boulevard. The décor is new but has an "old" feel with picnic bench seating and a few barstools at the counter. We sat at the counter and looked at the menu, which was a printed on a sheet of paper attached to a clipboard. The selections are a little different from the Waipahu location, but the same Combination Plates that Highway Inn is known for are on the menu. However, I was sad that my favorite Hamburger Steak plate didn't make it. (Refer to my June 2013 post about Highway Inn's original location in Waipahu.)

Both my husband and daughter ordered the Stew Combination Plate which included stew, poi (or rice), pipikaula, lomi salmon (or macaroni/potato salad), and haupia. I ordered the Fried Fresh Fish, which was a whole fried akule (about 7 inches long) with rice and macaroni/potato salad. The fish was indeed fresh, lightly fried and lightly salted. It was delicious, but akule is a very bony fish so I had to pull out the bones with my fingers. Not a problem, though, because this restaurant is very casual. I even licked my fingers between bites as I ate my food from a take-out container.

The restaurant's busy, open-format kitchen is in full view of diners as well as the take-out counter on the side of the dining room. Our entire bill came to less than $37.00 - not bad at all! Breakfast service will begin on November 4th with dinner service starting November 11th. Call ahead for the restaurant's hours or just to listen to their hilarious phone recording. Highway Inn also offers island-wide catering service from their Waipahu location.

Highway Inn - Kakaako

680 Ala Moana Boulevard #105

Honolulu, HI 96813

Ph: (808) 954-4955

www.myhighwayinn.com

Stew Combination Plate

 

Fried Akule

 

Counter seating in the Dining Room

  

Take-Out Counter

Review: Candy Art Hawaii

I heard that there is a local company that will create custom lollipops out of sugar right in front of your eyes. I was thrilled to find that Candy Art Hawaii had a vendor table at the Downtown Decadence fundraiser at the YWCA last night.

 

Trained in Japan, candy artists Nathan and Chika have mastered the art of molding hot melted sugar to create "amezaiku" - traditional Japanese candy art. For a modest donation of $5, event attendees selected an animal shape and color from a list and watched while the candy artist created custom-made lollipops.

 

My husband was intrigued as he watched Nathan create a yellow cat for me out of a hot, shiny, ball of melted sugar. He asked Nathan and Chika for a butterfly and a dragon for our daughters. As Nathan rolled the hot candy between his palms, he shared that Candy Art Hawaii is often hired for small parties and events such as children's birthday parties.

 

Once the sculpture is created and placed on a pop stick, it is hung upside down for a few minutes to cool. Each lollipop is then carefully placed in a clear cellophane. I must admit that I was tempted to remove the cellophane to get a taste of my cute little candy cat. Nathan said that most children forgo the cellophane and eat their candy art as soon as it's handed to them.

 

Check out their website at www.candyarthawaii.com or contact Nathan and Chika at candyarthawaii@gmail.com.

 

Review: Kit n Kitchen - Pearl City

I just happened to notice a small sign advertising Kit n Kitchen's Pearl City location on the back of a new-ish building near Walmart. My husband was happy to have another dining venue on the Leeward side and was eager to try it. Parking was a bit tight at the small strip mall that also houses a Starbucks. We parked at the far end of the Walmart parking lot instead and walked the short distance to Kit n Kitchen.

There used to be a Mexican bar/restaurant at this location and Kit n Kitchen kept the dark tables and dark interior. Despite this, the interior was nicely decorated including a brightly painted wall over the bar. Iced water was served in nostalgic metal cups. I haven't seen those since the 1960's. I didn't even look at the regular menu because the lunch specials seemed enticing. For $9.99, you have a choice of a half dozen dishes including Chicken Chimichurri, Spaghetti with Homemade Meatballs, or Mixed Mushrooms Spaghetti with a choice of tomato veggie soup or house salad.

My husband ordered the Chicken Chimichurri with rice (he was given a choice of rice or spaghetti). The regular price for this dish without the salad is $10.95. I had a hard time deciding between the Spaghetti with Homemade Meatballs and the Mix Mushrooms Spaghetti. I opted for the later prepared with oil and garlic instead of tomato sauce, cream sauce, or creamy pesto sauce. It was nice to have a choice of sauces for my entrée. We both opted for the house salad with Caesar dressing.

The house salad is the same salad that is served at their university location, comprised of carrot sticks, cucumber sticks, daikon sticks, and canned corn on lettuce. (Unique, for sure!) Both of our entrees were topped with toasted garlic bits, which was too strong for my husband's taste, but I loved it! I thought the chimichurri sauce was outstanding, but it was bit too spicy for my husband. I kept picking at his food to "help" him finish his dish.

My dish was a huge portion of shiitake, button, and enoki mushrooms over spaghetti. I was afraid the garlic oil would be too rich, but there was a lot of liquid from the mushrooms to dilute the oil. It would have been nice to have some Parmesan cheese to sprinkle over my pasta, but the waiter seemed to be relatively new and didn't check back until we were nearly done eating. The regular price for this dish without the salad is $11.95. Our entire bill for our two-course lunch with table service in an air conditioned restaurant was $20.83. Not bad!

The restaurant has only been open for a couple of months, but there seemed to be a steady, although light, stream of customers while we were there. The Pearl City location is open for lunch and dinner, 11:00 a.m. to 10:00 p.m. daily.

Kit n Kitchen
1029 Makolu Street
Pearl City, Hawaii 96782
Ph: (808) 294-5888
http://www.kitnkitchen.com/

House Salad

Chicken Chimichurri on rice

Mix Mushrooms Spaghetti

Interior shot

 



Kit n Kitchen Pearl City is located next to Starbucks

Review: Buenos Antojitos at LCC Farmer's Market

My husband noticed a sign advertising a Farmer's Market as we drove past Leeward Community College today. We decided to check it out and discovered Buenos Antojitos. It was the first day that Chef Joan Fadely and her husband set up their food tent among the dozen or so vendors at this relatively new venue.

 

I couldn't resist the aroma of freshly made Puerto Rican-style empanadas as we approached the tent. There was a choice of chicken, beef, or shrimp filling priced between $3 and $4. I ordered a Chicken Empanada ($3) and my husband had a Beef Empanada ($3.50). I was pleasantly surprised by the large size of my tasty "second breakfast." I bit into the warm, light, flaky crust and found a generous and delicious filling of shredded chicken. It wasn't heavy or overladen with spices and was perfect for a mid-morning snack. By the time I turned around after taking a few photos, my husband had eaten most of his empanada and there was barely any left for me to taste.

 

You can find Chef Joan at the Buenos Antojitos food tent on Sundays at Leeward Community College Farmer's Market from 9:00 am to 12:30 pm. She is also involved in other culinary activities featuring authentic Puerto Rican cuisine. Check out her website for more information at www.buenosantojitos.com or on Facebook by doing a search for "Buenos Antojitos-Honolulu."

 

 

 

 

Fried Rice

It's not unusual for people in Hawaii to have fried rice for breakfast. Most people fry the eggs separately and serve them sunny-side-up over the fried rice. However, my mom taught me to add the eggs directly into the dish as reflected in this recipe.

2-3 cups leftover cooked rice
1 Tbs canola oil
1 clove garlic, crushed
1/2 cup Portuguese sausage, diced
1/2 cup Spam, diced
2 strips of bacon, diced
2-3 eggs
1/2 cup green onions, chopped
1 Tbs oyster sauce
1/4 tsp Chinese white pepper
1/4 tsp Chinese shrimp paste (harm ha) - optional

1. Heat the oil in a skillet and sauté the garlic, bacon, sausage, and spam until lightly browned. If using shrimp paste, add it now and stand back to avoid  getting splattered!
2. Add the rice, breaking up the clumps with a spatula while turning and mixing the rice with the meats. Turn down the heat.
3. Add the eggs and mix well into the rice mixture.
4. Add the oyster sauce and white pepper. Add the green onions just before serving.

 

Tip: The secret to good fried rice is to mix everything well. Leftover cooked meat can be diced and added in place of the sausage or spam. However, I recommend keeping the bacon.

 

Review: Kan Zaman

Always looking for a new place to eat, Kan Zaman was highly recommended to me by another foodie, Grant Shindo. This new Moroccan/Lebanese restaurant is unique as there are not many middle eastern restaurants in Hawaii. To date, I've had lunch here twice with plans to return a third time very soon.

On my first visit, a coworker and I took the short walk from our office to Nuuanu Avenue, which is sort of the dividing line between Downtown Honolulu and Chinatown. We were greeted warmly by a handsome waiter and invited to seat ourselves at any open table, so we chose a table for two by the window. I was immediately impressed by this new establishment that used to house Krung Thai Restaurant. It is an amazing transformation, as the former occupant was a no-frills, cafeteria-style place with a few tables inside and a covered deck outside with additional seating. Fortunately, Kan Zaman kept the outside deck so customers can dine al-fresco if they choose. For those familiar with the former occupant, you no longer have to bus your own table or scrape your plate over the garbage bin before piling your dirty dishes in the bus tray.

My coworker and I shared a Moroccan Salad ($7.95) comprised of mixed greens, orange slices, cucumber slices, and radish slices drizzled with a light house-made honey/orange blossom dressing. I ordered the Lamb Tajine ($18.95) which was a tender lamb shank with a delicious white bean gravy. The meat fell off the bone as I poked it apart with my fork. The only thing that would have made my lunch complete was some warm pita bread. My coworker ordered Kofta ($10.95) which is a sandwich comprised of ground beef seasoned just right, cheese, grilled onions, and smoked paprika oil in a baguette pressed panini-style. Her sandwich was heavenly and I made a note to order Kofta during my next visit. For dessert, we ordered Katayef ($4.95), a small banana pancake with floral-infused cream and honey. We also ordered Baklava ($3.50) which I enjoyed much more than the Katayef. For the price, the two slices of Baklava covered with fresh nuts was also a better deal.

On my second visit to Kan Zaman, I ordered Falafels from the Mezza selections as an appetizer ($6.50) but received the full lunch order instead ($8.95). The full order included 6 small falafels on a large warmed pita and a small green salad. Since there was a mix up with my order, the restaurant only charged me the side-order price. My lunch companion was running late so she told me to order for both of us. I ordered Kofta (of course!) and Merguez ($11.95) sandwiches to share. Merguez is a lamb sausage sandwich pressed in a baguette with cheese and served with fries. (Grant recommended this sandwich and told me to ask for some garlic dipping sauce for the fries.) The 3 dishes ended up being too much for my lunch companion and me to finish and we both took home leftovers.

I highly recommend trying the Moroccan Mint Tea. A pot of hot tea is $6 while a glass of iced tea is $3. The sweetened tea is infused with orange blossom water and fresh mint. I normally don't like floral waters in my food, but I found the orange blossom water to be the exception.

Finally, a waiter offered us a few drops of orange blossom water to refresh our hands after we were done with our lunch. I'm usually sensitive to perfumes but I didn't have an allergic reaction to this natural scent. It must have looked weird as I walked back to my office sniffing the palm of my hands!

Update: I went back today for my third visit, this time with my husband. I ordered the Lamb Kebob ($9.95) which included a generous amount of gyro lamb slices on a large warm pita with a layer of hummus, topped with feta, olives and a light sauce. My dish included a side of fresh greens with house-made dressing. My husband was eager to try the Merguez after hearing how much Grant likes this sandwich. He didnt believe me when I suggested that we should share it and I now have half of his sandwich in my fridge. 

We tried to order Baklava for dessert, but they were out. However, the waitress suggested a new item, Cheesecake with warm date sauce ($7). The slice was a little small for the price, but the cheesecake was delicious, especially the date sauce! The waitress told us that a customer created the cheesecake just for Kan Zaman after tasting their dishes. She was inspired by the orange blossom flavor. My husband encouraged the friendly chef to keep the cheesecake on the menu. We both feel it was the highlight of our lunch.

Kan Zaman 

1028 Nuuanu Avenue

Honolulu, Hawaii 96813
Phone: (808) 554-3847

www.kanzamanhawaii.com
 

Moroccan Salad

Kofta Sandwich

Lamb Tajine

Katayef and Baklava

Moroccan Mint Iced Tea

Falafel Lunch Plate

Merguez Sandwich

 

Lamb Kebob

Cheesecake with date sauce

View from the Street, facing North

Dining Room

Outdoor Seating