Monday, January 21, 2013

Dinner in Nazareth

At Diana's, which 'everyone has heard of', started as a concession stand for a movie theater, long since gone, now an upscale, wine-bottles-along-the-wall-in-cool-diagonal-bins grill. Glass fronted kitchen where we watched the cooks sear, spear, and form kebabs onto skewers to order. Palestinian staff and clientele, but except for the headscarves -- and bitter, local, homemade olives -- you really couldn't tell. The hummous was fresh, excellent, strewn with chickpeas and buttery olive oil. The tabouleh, contrary to what I'd expect, was mostly scallion and parsley, with just a scattering of cracked wheat. The abovementioned bitter local olives next to pita fresh from the oven, with a texture soft like cotton candy. Lamb grill plate, with salad and rice with lentils, followed by a child's sized cup of coffee strong enough to remove paint, spiced with minced ginger, and I think cinnamon and cardamom.

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