On a wet November night, I discovered myself at Nuba’s Kitsilano location. It was good to be in a mellow setting devoid of plenty of background noise and jarring music.
I had greens on my thoughts and the server famous that that they had some new non-meat specials for the evening.
I ordered a three-dip hummus combo—spinach and feta, squash with cinnamon, and roasted crimson pepper—that got here with pita bread for $12.95.
All of it tasted contemporary and never bland or boring. My fave was the spinach and feta, partly as a result of spinach is such a superfood.
This isn’t the one indication that Nuba is cranking up its vegetarian dishes. On its Fb web page, it not too long ago introduced a new plant-based entrée.
Yam Kibbeh Meshwi ($19.95) is described this fashion: “Grilled kibbeh pie with yams, caramelized shallots, child kale and spinach, and chickpeas. Served with citrus tabbouleh and almond tarator sauce.”
Feels like an excellent dish to observe Nuba’s Fattoush salad!
Lebanese delicacies has a wealthy historical past of vegetarian dishes.
The fertile soil within the northern a part of the nation and the Beqaa Valley produces a variety of herbs and greens which are generously utilized in Lebanese cooking. They’re usually ready with garlic, olive oil, and copious quantities of freshly squeezed lemon juice, which provides some zip to the meals.
It is honest to say that greens are the center and soul of the Lebanese kitchen.