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Toro goes Lebanese Nov. 9
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On Monday, Chef Ken Oringer and Toro welcomes Jay Hajj of Mike's City Diner to to serve up some Middle Eastern specials. The pair, who will be featured in the December 2009 issue of Food & Wine, will create Hoummos Bi Tahini, Falafel, Stuffed Grape Leaves, Chicken Shawarma, Kafta Kabob, and other regional favorites.
The Lebanese menu:
Mezze
- Hoummos Bi Tahini $6.-Puree of chickpeas, tahini and garlic
- Falafel $7.-Fried patties made of seasoned ground chickpeas and fava beans, served with tahini sauce. This dish, imported from Egypt, has become a staple of Lebanese cuisine and is found in every sandwich shop and at every mezze table.
- Tabouli Salad $5.-Salad made from fresh minced parsley, mint, coriander, thyme, onions, cracked wheat, tomatoes, Lebanese dressing and olive oil. The most popular Middle Eastern salad.
- Kibbee Balls $9.-Kibbee balls stuffed with lamb, onions, pine nuts and cracked wheat.
- Stuffed Grape Leaves $8.-Rolled grape leaves stuffed with grilled lamb, rice and Middle Eastern spices.
- Kafta Kabob $12.-Lean lamb seasoned with special spices, fresh onions and parsley, skewered and char broiled.
- Kibbee Naye $8.-Lamb tartar, puree of crushed wheat, onions and spices.
- Chicken Shawarma $10.-Marinated chicken with garlic, lemon juice, olive oil and Lebanese seasoning, served with tahini sauce.
- Makanik $11.-Lebanese lamb sausage sautéed in vegetable oil and lemon.
- Wine: ’07 Ksara Blanc de Blancs Sauvignon-Chardonnay blend, Bekka Valley, Lebanon $10.-’06 Ksara Reserve Du Couvent Syrah- Cab Franc blend, Bekka Valley, Lebanon $10.-
- Beer: Almaza Pilsner, Lebanon $4.-
For more info: When: Monday, November 9, Toro Restaurant, 1704 Washington St, Boston
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