The herbs and spices are an inseparable part of every Arabic meal. The most used are sesame, saffron, black pepper, turmeric, garlic, cumin, cinnamon, parsley, and coriander. Also, the spice mixture baharat, ras el hanout, za’atar, and harissa.
In the LAVASH restaurant, chefs also make various masala mixtures, and that way, they go even far into Indian, Pakistani, Nepalese, and Bangladeshi cuisines. The masala mixtures includes 20 to 30 different spices and herbs in a specially defined ratio. It takes several days to make the mixture, and it implies the process of drying, grinding, and mixing the spices.
We assisted in the kitchen while the head chef Bojan made us a new three-course meal, offer for this season. Falafel with a dressing sauce, then humus, and various salads. Tomato soup with herbs and cheese on the top. Baba Ghanoush, fatoush, tahini and lavash, Chicken liver with pomegranate, grilled meat and vegetable. All the ingredients are fresh and imported from the native regions. What a great lesson and such delicious bites.