Khaleeji (Arabic for “gulf”) food shares many of the aromas and flavours of India and Iran, as they are historically been influenced by spice trade with these cultures. Their food reflects the wealth of the people, making liberal use of expensive spices and “athar” fragrant essential oils. This dinner menu brings you a taste of what is referred to as “Local Food”, and is often served at special banquets as a show of pride in their culinary heritage. Interestingly “Local” is a name given to the native residents, who make up only 15 to 20 percent of the population – the rest are international expats working and living in the region.
For this dinner, Chef Mary Freij of the The Dep’s fabulous Mazeh Brunch will be bringing her favourite dishes from her time cooking and living in Dubai, for a unique taste of the Gulf states.
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Stuffed Paratha $6
Small flatbread stuffed with cheese, spinach, mushroom) with a chickpea curry dipping sauce
Lamb Kabsa $14
Fall-off-the-bone lamb cooked with rice infused with whole spices (cardamom, cloves, pepper, cinnamon), tomato and dried lemon (lumi). Served with a side of spicy tomato sauce (daqous) + yogurt
Available #vegetarian $12
Lugaimat $6
The word lugma means “bites” and describes this dessert perfectly: small fried dough balls soaked in pure date syrup.
Chai Karak $5
Black tea infused in spices and mixed with condensed milk, a traditional Khaleeji drink usually bought as takeout from a cafeteria drive thru.
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Every Thursday The Depanneur is an ‘open mic’ night for culinary talent in TO, where we invite guest cooks, amateur or professional, to come and make their favourite dishes.
