On a rainy November night, I found myself in the Nuba area of Kitsilano. It was nice to be in a quiet place with no noise and no music.
I had the leaves in my mind and the server noticed that they had fresh non-animal at night.
I ordered a combo of three dips — spinach and feta, squash and cinnamon, and roasted red pepper — which they brought with pita bread for $ 12.95.
Everything tasted good and not tedious or tedious. My favorite was spinach and feta, among other things because spinach is a very high-quality food.
This is not an indication that Nuba is eating vegetarian food. On his Facebook page, he recently announced a new seed production facility.
Yam Kibbeh Meshwi ($ 19.95) is described as follows: “Kibbeh baked with yams, caramelized shallots, kale and spinach, and peas.
Sounds like the perfect food to follow Nuba’s Fattoush salad!
Lebanese cuisine has a long history of vegetables.
The fertile soil of the northern part of the country and the Beqaa Valley produce many of the herbs and vegetables that are used most in cooking in Lebanon. It is usually prepared with garlic, olive oil, and plenty of lemon juice, which adds zipper to the diet.
It is worth noting that the leaves and heart are the spirit of the Lebanese kitchen.
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