The whole-wheat pita arrives at the table puffed up with steam the laffa is thickly spread with za’atar and olive oil the Moroccan frena, something like a small focaccia studded with cloves of roasted garlic, can be so hot it burns your fingers. You may decide that the grilled zucchini plate’s finest hour comes when the zucchini is gone and there’s nothing left to do but plunge crusts of bread into the swirl of dressings left on the plate - tahini, shatta, olive oil and the juices of charred Sungold tomatoes, fragrant with sesame seeds and chopped pistachios.įor those crusts, Shukette has four kinds of bread, all baked or grilled or griddled to order. You may be lukewarm about the ginger-scented meatballs of fresh albacore but compelled by the stiff bed of yogurt under them, salty with preserved lemons. At Shukette, the line between dips and nondips can be a fine one.
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