Cuisine: Middle Eastern
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The flavors of the Middle East can be found at Qanoon in Chelsea. It is also the first restaurant in the city inspired by Palestinian cooking. There are lively dips like Muhammara made with walnuts, sun-dried peppers and pomegranate molasses, and Labneh Balls made from strained yogurt, olive oil, mint and za’atar. Mujaddara Croquettes offer a new twist on a traditional race dish made with green lentils, basmati rice and caramelized onion. Kibbeh Nayaha, usually made with lamb, is offered as a beef tartare with bulgar wheat, mint and Aleppo peppers. There's also fresh Tabbouleh salad with chopped parsley, mint, wheat, onion, tomatoes and pomegranate seeds. Larger plates include Mashi, seasonal vegetables (usually squash) stuffed with basmati rice in a mint yogurt sauce and Baked Branzino with seasonal vegetables, tahini, lemon and herbs.
- Thomas Rafael
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