What to expect at Heba's place
The place was beautiful, all the guests have a great laugh and Pari and I cannot wait for more!
Heba's inaugural event was a resounding success. The food was delicious and beautifully presented. I enjoyed the historical explanations and the combination of spices that was new to me. I couldn't pick one favourite dish. And I'm already looking forward to the next one.
I was thrilled to see a vegan Palestinian event listed and had high hopes that were exceeded by Heba's cooking. Where to start? The vine leaves are a surprise to someone not so familiar with the cuisine; instead of oily cold rice rolls these are toasted and crunchy parcels filled with soft vegan feta. The musakhan showcases the grand ingredient that is sumac, a spice that adds a lemony tang to these comforting, warm bread rolls. I've enjoyed vegan versions of kofta before, but serving it on a bed of tomato gravy with potato is new to me. The aubergine dish illustrates the regional propensity to stuff any and every vegetable to transform ingredients already great on their own into a dish to somehow surpass the whole of its parts. Dessert was off the charts. I mean, come on, halva ice cream and date cake?! I couldn't get enough. In a city where Middle Eastern restaurant menus are virtually the same and would have us believe a handful of dishes are representative of every country in the region, this meal is unique and much welcomed. I highly recommend this and any other supper club hosted by Heba. I realise I sound like a broken record, but there is nothing negative to say about Heba's food or the experience as a whole.