yeah, there is duende in that music. finally, bar number two. oliver. this place is always packed. beer, please. and with it comes a delightful tapas of mussels steamed in butter and olive oil. that s a great tapa. come on. this is what s different. people come in here and they will eat like this perfectly happy. perfectly content to forego the table, come here, stand around and eat like this. exactly. the glass of wine comes with fried eggplant and honey which sounds to me like it s moorish in origin. more wine followed by these delicious little clams. oh, yeah. and the main event. now we are talking. yes. these langoustines are not tapas and consequently not free. but worth it at any price.
tapas of mussels steamed in butter and olive oil. that s a great tapa. come on. this is what s different. people come in here and they will eat like this perfectly happy. perfectly content to forego the table, come here, stand around and eat like this. exactly. the glass of wine comes with fried eggplant and honey which sounds to me like it s moorish in origin. more wine accompanied by these delicious little clams. oh, yeah. and the main event. now we are talking. yes. these langoustines are not tapas and consequently not free. but worth it at any price. that s so totally awesome. we did good work here. anything else? should we go on? no, let s move on. as this death march of tapas continues, things start to get a little weird.
tapas of mussels steamed in butter and olive oil. that s a great tapa. come on. this is what s different. people come in here and they will eat like this perfectly happy. perfectly content to forego the table, come here, stand around and eat like this. exactly. the glass of wine comes with fried eggplant and honey which sounds to me like it s moorish in origin. more wine followed by these delicious little clams. oh, yeah. and the main event. now we are talking. yes. these langoustines are not tapas and consequently not free. but worth it at any price. that s so totally awesome. we did good work here. anything else? should we go on? no, let s move on. as this death march of tapas continues, things start to get a little weird.
the family owns a small farm in the eastern gaza strip. she and her husband are unusual in that they cook together. this is not typical in this part of the world or in this culture. they use their own fresh-killed chickens to make the gazan classic. the traditional palestinian dish comprised of layers of fried eggplant, tomato, potatoes, carmelized onions, and chicken sauteed then simmered in a broth with nutmeg, sin mom, cardamom and rice. it s a big family. children, grandchildren all living under the same roof, and it can get chaotic. so let s talk about food and eat food. it s just sitting here. tell me what do we have here? yeah, yeah, sure. this is called mahmouba. traditionally lamb, in this case
it s obviously really risky business. 9 nautical miles, that s where the deep sea channel is where you re going to get the patches. it s the last of the palestinian area with access to the coast. you have the west bank just an hour away, but many of the palestinians there have never seen the sea, never been to the sea. they own a small farm in the eastern gaza strip. she and her husband are unusual in that they cook together. this is not typical in this part of the world or in this culture. they use their own fresh killed chickens to make the gazan classic macluba. the traditional palestinian dish with fried eggplant, tomato, potatoes, caramelized onions and simmered with nutmeg, cinnamon and rice.