Opposite Kitchen byder velkommen til en uforglemmelig aften i den arabiske madkulturs tegn.

Forbered dig på en aften hvor du – foruden en stor madoplevelse – vil opleve mellemøstlig gæstfrihed og generøsitet under den helligste måned i den islamiske kalender.

Da det er ramadan, faster mange muslimer alle dagens lyse timer. Begivenheden starter derfor ved Iftar (solnedgang), hvor fasten efter traditionen brydes med et festmåltid.

I den første udgave af Opposite Kitchens rejse vil en række anerkendte kokke fra Mellemøsten gæste København og dele den arabiske kultur og madglæde i håbet om at bringe så mange kulturer som muligt sammen i autentiske omgivelser.

The Opposite Kitchen is anon-end pointresearch project by cooks who found their local identity in a foreign place.It's an exploration through food from being an outsider, and how we can (one bite at a time) realize how much we have in common. The goal is to explore through pop-ups,and eventually a full time space, the cultural similarities of geographically-opposite foods.

Menu

North Africa

Pearl couscous & butternut squash salad with basil, pomegranate & pumpkin seeds.

Moroccan carrot salad - sliced carrots, garlic, cinnamon, crispy chickpeas, fresh coriander, spring onions & ‘Ras el Hanout’ spices.

'Shakshouka Matbukha’ - soft poached eggs simmered in tomatoes, red peppers, olive oil & fresh coriander.

'Green Shakshouka’ - green baby marrows, onions, olive oil, turmeric, cumin, chilli flakes, spinach, parsley & dill.

Tagine 'Essaouira' - braised chicken, carrots, potatoes, turmeric, garlic, prunes, green olives, preserved lemon, ‘Ras el Hanout’ spices.

'Un-traditional Pastilla’ - savoury & sweet meat pie with slow-braised smoky chicken, filo pastry, cinnamon, saffron & scrambled egg.

Tunisian Fish Cakes - ground fish balls, tossed in harissa, sun-dried tomatoes, fresh coriander, cumin, fennel & coriander.

The Levant

‘Fatteh Batinjan’ – crispy, fried flat bread, dry-roasted chickpeas, yoghurt, tahini, garlic, pomegranate seeds, parsley.

'Moutabel’ - charred & smoked aubergines, creamy tahini, toasted pine nuts & parsley.

‘Peasant Salad’, raw sweet onions, tomatoes, local greens, sumac, green olives & pomegranate molasses.

Beirut Dolma - pickled grape leaves, onions, rice, pine nuts, dried currants, dried mint, allspice, black pepper & lemon juice.

‘Musakhan' - poached chicken, onions, olive oil, sumac, pine nuts, cardamom & taboon flat bread.

Kibbeh with freekeh - broken bulgur wheat, minced onions, ground lamb & beef, allspice & cinnamon.

Lahem Bi Agin (sfiha) - pita bread, ground lamb, garlic, parsley, paprika, pine nuts, olive oil, chopped onions, chopped tomatoes.

The Arabian Gulf

'Shorbat Addas’ - green lentil soup with caramelized onions & Bombay limes.

‘Murad' Tahdig – a dome of thick buttery, crispy rice with Persian saffron, dehydrated black lime, basmati rice, crispy potatoes & ghee.

'Ful Medames' - dried fava beans, olive oil, garlic, onions, cumin, chilli flakes, preserved lemon & parsley.

‘Ghuooz'i - whole baby lamb, basmati rice, cinnamon, cardamom, cloves, allspice, lamb mince & caramelized onion.

'Samak Masgouf’ – butterflied, battered fish with green chili, tamarind, tomatoes, onions & curry powder.