Cooking is a message, says Racha Abou Alchamat, the brains trust behind Racha s Syrian Kitchen, and we are lucky to hear it.
Along with friend and kitchen partner Nidal Alali, they run a Syrian catering and events service in Sydney that shares dishes from her homeland and spotlights the Syrian migrant story.
After kicking things off with the joys of real knafeh , which she explains hinges on the quality of the cheese, must be cooked with ghee and be made and served straight away, she pauses then jumps up to stir cardamom into a pot of black coffee bubbling over the stove. Insisting I try a cup, she smiles and says, this is how we coffee, this is the Syrian way .
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Reviews: Jimi Famurewa is optimistic for the future of Imad s Syrian Kitchen, while Fay Ripley visits the Bull and Last 02 June 2021
The
London Evening Standard s Jimi Famurewa finds optimism for the future of Imad s Syrian Kitchen in London s Soho
My pal Richard and I settled in happily, clinked glasses of beautiful Tokaj-Hetszolo Hungarian dry furmint from a confidently short wine list, and then the first few arrivals from a snappy menu of small sharing dishes turned up and our faces became twin masks of tight-smiled concern.
Baba ghanoj arrived in a flattened boat of roasted aubergine, coyly seasoned and a little crowded out by an accompanying avalanche of radish, cherry tomato, pomegranate seeds and dribbled tahini. Fattoush felt similarly disharmonious. A brooding, gorgeously spice-kissed and slow-roasted lamb shoulder (ketf ghanam) was tragically a touch dry.
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