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Warm Nabulsi cheese under crisp kataifi, soaked in syrup.

Stone-ground chickpeas, garlic, parsley and chilli oil.

Lamb cooked in jameed over saffron rice with toasted almonds.

Shish tawook, kofta and lamb chops over charcoal, with garlic toum.

Garden salad, crispy bread, sumac dressing.

Roasted red pepper, walnuts and pomegranate molasses.