I took my wife here on our firs date- food is superb

This place is special for us as it was the first place I took my wife after the Nelson Arts Gallery some 15 years ago. The food is consistently good and the atmosphere is busy but quiet enough to listen to each other. I love the lamb inside flaky phyllo crust but ever time we have come the food has been superb.

Cafe Casbah does Middle Eastern with a flair

We have been here several times. It is a classy looking place which is fancier then the average Eastern food fare place with higher prices as well. The are a perfect choice for guests or family meals. Get tips on making shish are first rate along with the rice. Expertly grilled and tasty.

I'm mad about Mad Greek's food - wonderful brunch in particular

We've been to this place even before it was cross town. It has always been very good. Good enough that we had the place cater two family functions for "out of towners" who enjoyed the food too. We have been for lunches and for the Sunday brunches ( best Greek buffet I know locally for price and quality of food). Menu has good salads and entrees including Greek style sandwiches and many other offerings. However what is really excellent for the price and sampling the entrees is the Sunday Brunch which is truly awesome. It had all you can eat lasagna (because it is Greek-Italian), Greek salad, pita and great falafel, Greek potatoes and more. It is all very fresh and has those unique Greek tastes/ flavors. The service is fine. The portions are not "spartan" so you will get what you pay for (and more) for a good price.

Jerusalem Cafe is one place I like for Middle Eastern eats

This place in Westport has a special spot in my heart as it the first place I took my wife for our first date 15 years ago. So there was something about the place when I "scoped it " for our date. The menu offerings are not all that extensive but what is have is very good. I especially like the flaky pastry encased ground lamb in phyllo dough dish. Its a little different and I love lamb anyway but this is a differnt take then regular Middle Eastern (I have never seen it elsewhere). In fact I like it so much I have had it several time. The ambiance is very good since this first time I took her here. Its pretty quiet most of the time even though it can get crowded. The service is good. I wish they would change the menu little more and offer new things once in awhile but I guess they keep going with what works and that is fine. It is nice to come down and just stroll around after the meal.

Middle Eastern food around the corner

My siste lives in Newton. When I visit we have eaten here once or twice. The menu is not extensive. Middle Eastern appetizers, ( Middle Eastern ) Entrees, specialties, salads and sandwiches dot the menu. We nibbled on the homus (ground chickpeas, garlic, lemon juice) and baba ghanoush ( smoked eggplant combined with tahini sesame , oilve oil , lemom juice and garlic and spices ) that we, of course , ate with pita bread. We were eating light so that is all we had. But we will be back.

restaurant makever I found some recipes

HGTV show Restaurant Makeover is interesting as it combined fashion and food.

http://www.hgtv.ca/ontv/titledetails.aspx?titleid=85249

I like to see the before and afters. What architecturally is done to the restaurant after it does its makeover and the recipes that are used to upgrade the food. I went looking for more information about the chef David Adjey, his restaurant in Toronto and maybe more about the type of recipes he offers .

Nectar
488 Wellington Street West
(416) 979-1666
www.nectar-restaurant.com

Here is one review I found

http://www.afrotoronto.com/Articles/Christine/Nectar.html

Here is some interesting information from a popular forum that I like to look at that had some interesting reviews about some of the restaurants that some of the foodies tried after/before restaurant makeover show.
this led me to their menus at Silk Road cafe which was one of the makeovers

http://www.silkroadcafe.ie/eve_buffet.html

There were recipes that have Italian, Turkey, Middle Eastern fare
I need to try this one

Moussaka

INGREDIENTS
To serve 4
2 medium aubergines
4 medium potatoes
2 medium courgettes
2 1/2 lbs minced lamb
1/2 lb grated white cheddar
1 tbsp extra virgin olive oil

Tomato sauce ingredients

1/2 lb ripe tomatoes, roughly chopped
1 medium onion, finely chopped
2 dessert spoons tomato puree
1 tbsp or so extra virgin olive oil
3 fat cloves garlic, crushed
1 tsp dried oregano
1/2 tsp freshly ground black pepper
1/4 tsp cinnamon

Prepare all the vegetables by slicing the aubergines, courgettes and peeled potatoes into thin discs.

Place on separate plates and cover with a damp tea towel and set aside until needed.

Gently fry the onion and the crushed garlic in the olive oil until soft but not brown, about two minutes.

Add the chopped tomatoes, the tomato puree, then the oregano, pepper, cinnamon and salt to taste. Stir, then turn the heat to low and allow the sauce to simmer.

In another pan brown the minced lamb, and when it is a good colour add about half the tomato sauce mix well.

When that's done, turn the mince out into a bowl into a bowl and wipe out the pan with a paper towel.

Now add another glug of oil and gently fry, separately, the aubergine, courgette and potato discs until each vegetable is softened but not brown.

They're all going to be cooked again in the oven, so being completely cooked through is not the object. As each is done, dry them on some kitchen paper.

Now assemble the Moussaka. In a reasonably deep baking dish spread the remaining tomato sauce in a layer over the bottom.

Then add about one quarter of the minced lamb mix, followed, one by one, by a quarter of the potatoes, then courgettes and, finally, aubergines.

Keep layering everything in this order until everything is finished - you should end up with four layers in total.

Sprinkle the grated cheese in a layer over the top and put the dish into a pre-heated 180 degreen oven and cook, uncovered, for 15 to 20 minutes or until the cheese is bubbling and golden-brown on top.

Alternatively, as you are building up the layers of meat and vegetables in the baking dish you can add a sprinkling of cheese on top of each line of fried aubergines.

However, just make sure you've enough left for a good sprinkling of cheese on the top. This makes the dish nice and gooey in the centre.

Just before he serves this Abraham (head chef at The Silk Road Cafe) normally garnishes the top of the dish with freshly roasted red peppers.

At home you can get away with using some good quality Italian peppers from a jar.

I found this light Iraqi middle eastern recipe for squash soup

I found this light Iraqi middle eastern recipe for squash soup. Tomato based and the lemon juice gives it a little kick. I used 2 yellow squashes with 1 zucchini instead of just zucchini. Try it.
I rated it 9/10. Versatile, Can use it as entree, side, appetizer, add croutons, serve with bread or pita, crackers etc etc

Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz)
Recipe #190132
This is a light, simple Mideastern soup with Iraqi flavorings. It can be made into a more substantial soup by adding cooked rice or barley or wheat berries, and/or lentils and/or garbanzo beans. A great way to use up leftover grains and legumes! The recipe has been adapted from Faye Levy's "Feast From The Mideast".
by lynnski / LA
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4
servings click to change U.S./Metric measurement system or number of servings
time to make 30 min 10 min prep
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3 tablespoons olive oil
3 garlic cloves, minced
1 lb tomatoes, chopped or 1 (14 ounce) can diced tomatoes
1/4 teaspoon hot red pepper flakes
1 1/2 lbs zucchini, diced
3 cups vegetable broth
2 tablespoons lemon juice
1/4 teaspoon sugar
salt and pepper

Not the one? See other Hot and Sour Zucchini Soup (Maradj Kar'a Hamiz) Recipes

* < 30 mins Soups
* Low Protein Soups
* Iraqi Soups

1. Heat 2 tablespoons oil in a saucepan.
2. Add garlic and cook over low heat about 30 seconds.
3. Add tomatoes, pepper flakes, salt and pepper and cook over medium heat about five minutes.
4. Add zucchini and broth; cook over low heat about 15 minutes or until squash is tender.
5. Add lemon juice and sugar.
6. Serve hot, cold or at room temperature, drizzled with one tablespoon of olive oil.
7. Serve with pita bread