Roasted lamb top round* delicately seasoned with spicy Aleppo pepper and ras el hanout, served with refreshing mint and cilantro chermoula.
Serves 6 (unless otherwise noted)
With chunky carrots, celery and onions in a rich gravy.
With a saffron-scented pickled fennel salad.
Whole chickens quartered, topped with a pomegranate honey glaze.
Turkey roasted with a turmeric and honey spice rub and topped with an apricot chutney.
Sautéed spinach layered with ricotta and parmesan cheeses, garlic, parsley and matzoh sheets and baked to perfection.