Shila Kitchen - Bondi

Small bowl of finely chopped fresh tomatoes, cucumber, and onion with mint and vinegar dressing

Green leaf salad, cucumber, tomato, capsicum, and parsley tossed in sumac, olive oil, and pomegranate molasses; topped with crunchy pita bread

Seasonal fermented vegetables infused with coriander seeds, tarragon, and chilli

Cooked mashed chickpeas with tahini and lemon juice finished with chili oil and sumac

Mashed smoked eggplant with tahini and garlic, finished with sesame and olive oil

Creamy yoghurt, spinach, and caramelised onion finished with fenugreek and olive oil

Assortment of stuffed vine leaf, eggplant, zucchini, and cabbage dolmas, each filled with a blend of rice, onion, and herbs

Zucchini gently cooked with turmeric and caramelised onion, served over crunchy pita pieces with Persian creamy yogurt

A riceball of minced beef, split peas, and fresh herbs; cooked in a traditional tomato sauce