Moroccan Salads

Tahini blended smooth with parsley, cilantro, garlic and fresh lemon. Bright, herby and good with everything on this menu.

Chopped eggs folded with homemade mayonnaise, fresh herbs and dill. Creamy without being heavy.

Shredded carrots dressed with lemon, garlic and herbs. Sweet, sharp and one of the classics of the Moroccan salad table.

Bell peppers roasted until the skins blister, then peeled by hand and dressed with garlic and spices. Slow work, and worth it.

Fresh tomatoes, peppers, garlic and spices cooked down slowly, served with seasoned potatoes and olives. The dish everyone comes back for.

Roasted eggplant folded through homemade mayonnaise until silky. Smoky, rich and best scooped up with fresh challah.

Sweet corn with red bell peppers, mushrooms, mayonnaise and dill. The one the kids always finish first.