Potatoes, salt, olive oil, black pepper, herbs, 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.
Chrispy falafel balls, fresh lettuce, tomatoes and cucumber, drizzled with tahini sauce all wrapped in soft flat bread.
Creamy yogurt blended with fresh cucumber, garnished with dried herbs and edible rose buds.
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