A meal shared with Sandra & Ikena from Babajaan, Coretta & Harjap. Lamb, Medjoul Date, Chickpea & Spinach Tagine, Bulghur Wheat with Pine Nuts, Coriander & Pomegranates, Mint & Garlic Tzatsiki, Roasted Peppers marinated in Olive Oil, Shoyu & Cider Vinegar. Dessert was Pears poached in Apple Juice (stuffed with dates), served with Figs and Ginger Bouija Bouija Ice cream (dairy-free). Interior design by Coretta Van Wijk, Food styling and Photography by Harjap Bal.
