Chickpeas, olive oil, salt, fresh garlic, paprika, tahini, lemon juice
The Iranian-style eggplant dip, often referred to as “Kashk-e Bademjan”, is a flavorful, rich, and velvety dip made primarily from eggplant and kashk (fermented whey), which gives it a unique, tangy taste.
Tender pieces of marinated chicken served on a plate with rice, salad, and a side of creamy garlic or tahini sauce. A satisfying and hearty dish.
Tomatoes, cucumber, red onion, green red pepper, kalamata olives, crumbled feta cheese and olive oil.
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