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Archive for November 21st, 2014

posted by davek on Nov 21

Next stop on Restaurant Week Hawaii is the authentic Moroccan & Lebanese cuisine of Kan Zaman. The top photo has the sampler plate that has
-Hummus: chickpea purée with tahini, lemon juice and olive oil
– babaganoush : charcoal grilled eggplant purée, tahini, lemon juice
-taktouka: cooked salad of tomato and roasted peppers
– warak inab: rice stuffed grape leaves
- Ful medames: Fava beans with vegetable oil, cumin, onions and parsley

Below is the main course lamb Kebob: grilled shaved lamb served over rice with tabouleh, hummus, tahini an pita.  Stay tuned next week as we continue our Restaurant Week Hawaii series.

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