I am finally taking the jump and joining the supper club crowds but only for a limited time and to coincide with Shubbak, which means window in Arabic and is the first ever festival of contemporary Arab arts in London. Shubbak is taking place from 4 to 24 July and is supported by London Mayor, Boris Johnson.

My dinners will be on 5, 11 and 19 July. The minimum number for me to do them is 6 diners and the maximum 10. The cost per person is £125. The cost includes Musar wines, the most famous of Lebanese wines and winner of many awards. You can book the whole dinner for you and your friends or book individually and meet new people!

The first dinner, on 5 July, will be Syrian/Lebanese, the second, on 11 July, will be from the United Arab Emirates and the third, on 19 July, will be Moroccan.

The dinners will take place in my beautiful loft (forgive the lack of modesty!) in Shoreditch from 8.30 pm onwards and I am happy to send you the menus if you are interested. Just let me know, either by posting a comment or by emailing me. And don’t worry if you are vegetarian or have dietary restrictions, I will be able to rustle up something for you as long as you give me advance warning. And if I am lucky enough to find a plump belly dancer, I may book one to entertain you at the end of the meal, at least one of them! Hope to see some of you in July.

Ps. I was asked by a friend to put up the menus and here they are:

Lebanese/Syrian Dinner – 5 July 2011

Welcome drink:

Musar rosé served with hot maqaneq (spicy Lebanese sausages) and mini za’tar bites

Mezze:

Three beautiful dips: Hommus Khawali (with pepper paste & pomegranate syrup), Baba Ghannuge & beetroot & tahini

A delightfully refreshing salad: white tabbuleh

A satisfying dish cooked in olive oil: courgettes in a tomato and mint sauce

White Musar

Main course:

Kibbeh (a crustless pie made of two very thin layers of minced lamb and burghul with a luscious filling of minced lamb, toasted pine nuts and caramelised onion in between) served with a minty yoghurt and cucumber salad.

Red Musar

Dessert:

Anissa’s velvety ice creams in three gorgeous flavours: rose water & pistachios, raspberry & mango

Turkish coffee

Emirati Dinner – 11 July 2011

Welcome drink:

Musar rosé served with two different types of koftah, one made with yellow split peas & meat and the other with fish.

Meal:

The Emiratis do not have starters. They serve everything at the same time and here is what the meal will consist of: roast leg of lamb that will have been previously marinated in a mixture of Emirati spices, saffron and rose water, biryani rice, and tharid, the Prophet Muhammad’s favourite dish, which is made up of a layer of wafer thin dry bread topped with a stew of meat and baby vegetables. I will also serve a refreshing green salad.

Red Musar wine

Dessert:

Saffron milk pudding and chickpea biscuits

Arab coffee

Moroccan Dinner – 19 July 2011

Welcome drink:

Musar rosé served with briouats, some filled with eggs scrambled with coriander and others with merguez sausages

Starters:

Three beautiful salads: aubergines in tomato and coriander sauce, broad beans with preserved lemons and sweet and savoury fragrant beetroot.

White musar

Main course:

Quail tagine with herbs, olives and preserved lemons

Seven-vegetables couscous made with baby vegetables

Red Musar

Dessert:

Rice pudding and cornes de gazelle (delicate crescent shaped baked pastries made with the thinnest dough wrapped around almond paste)

Mint tea

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I am finally taking the jump and joining the supper club crowds but only for a limited time and to coincide with Shubbak, which means window in Arabic and is the first ever festival of contemporary Arab arts in London. Shubbak is taking place from 4 to 24 July and is supported by London Mayor, Boris Johnson.

My dinners will be on 5, 11 and 19 July. The minimum number for me to do them is 6 diners and the maximum 10. The cost per person is £125. The cost includes Musar wines, the most famous of Lebanese wines and winner of many awards. You can book the whole dinner for you and your friends or book individually and meet new people!

The first dinner, on 5 July, will be Syrian/Lebanese, the second, on 11 July, will be from the United Arab Emirates and the third, on 19 July, will be Moroccan.

The dinners will take place in my beautiful loft (forgive the lack of modesty!) in Shoreditch from 8.30 pm onwards and I am happy to send you the menus if you are interested. Just let me know, either by posting a comment or by emailing me. And don’t worry if you are vegetarian or have dietary restrictions, I will be able to rustle up something for you as long as you give me advance warning. And if I am lucky enough to find a plump belly dancer, I may book one to entertain you at the end of the meal, at least one of them! Hope to see some of you in July.

Ps. I was asked by a friend to put up the menus and here they are:

Lebanese/Syrian Dinner – 5 July 2011

Welcome drink:

Musar rosé served with hot maqaneq (spicy Lebanese sausages) and mini za’tar bites

Mezze:

Three beautiful dips: Hommus Khawali (with pepper paste & pomegranate syrup), Baba Ghannuge & beetroot & tahini

A delightfully refreshing salad: white tabbuleh

A satisfying dish cooked in olive oil: courgettes in a tomato and mint sauce

White Musar

Main course:

Kibbeh (a crustless pie made of two very thin layers of minced lamb and burghul with a luscious filling of minced lamb, toasted pine nuts and caramelised onion in between) served with a minty yoghurt and cucumber salad.

Red Musar

Dessert:

Anissa’s velvety ice creams in three gorgeous flavours: rose water & pistachios, raspberry & mango

Turkish coffee

Emirati Dinner – 11 July 2011

Welcome drink:

Musar rosé served with two different types of koftah, one made with yellow split peas & meat and the other with fish.

Meal:

The Emiratis do not have starters. They serve everything at the same time and here is what the meal will consist of: roast leg of lamb that will have been previously marinated in a mixture of Emirati spices, saffron and rose water, biryani rice, and tharid, the Prophet Muhammad’s favourite dish, which is made up of a layer of wafer thin dry bread topped with a stew of meat and baby vegetables. I will also serve a refreshing green salad.

Red Musar wine

Dessert:

Saffron milk pudding and chickpea biscuits

Arab coffee

Moroccan Dinner – 19 July 2011

Welcome drink:

Musar rosé served with briouats, some filled with eggs scrambled with coriander and others with merguez sausages

Starters:

Three beautiful salads: aubergines in tomato and coriander sauce, broad beans with preserved lemons and sweet and savoury fragrant beetroot.

White musar

Main course:

Quail tagine with herbs, olives and preserved lemons

Seven-vegetables couscous made with baby vegetables

Red Musar

Dessert:

Rice pudding and cornes de gazelle (delicate crescent shaped baked pastries made with the thinnest dough wrapped around almond paste)

Mint tea

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