Hungry PR #12

MAZARA’A is a modern Palestinian bistro located on S?der, open for dinner from Tuesday to Saturday. I encouraged you to order plenty of freshly baked pita bread, perfect for scooping up their velvety Hummus, creamy Labneh, and smoky Babaganoush. These staples are a delightful way to begin a culinary journey through Palestinian cuisine at MAZARA’A.

The Streetfood Labs is located on Kungsholmen and offers a laid-back dining atmosphere. It is open for dinner Monday through Thursday and lunch on Fridays and Saturdays. The menu features classic LA-style street food such as tacos, burritos, and loaded fries.

Cok Doner, located at Nytorget, offers a casual atmosphere for lunch and dinner from Tuesday to Sunday. It's the perfect place for a casual conversation with colleagues. Their freshly grilled meats are complemented by freshly baked bread and crisp pickles. Some patrons even suggest that Cok Doner might rival the well-known MOAS in quality.

Fantasy weekend meal:

Zaytoun bil shatta (spicy olives and roasted pepper). Spicy herb salad with quick pickled cucumber. Maftoul (fragrant Palestinian couscous). Muhallabieh with cherries and hibiscus syrup.

Zaytoun bil shatta recipe: (adapted from Falastin by Sami Tamimi)

Preheat the oven to 220 Celcius. Place a large red pepper on a tray, smear with some olive oil and bake for 35-40mins until soft and charred. Put the pepper into a plastic freezer bag, tie a knot, and leave for ten minutes to cool down. Once cool enough to handle remove the stem, seeds and skin and place in the bowl of a food processor, blitz till smooth. Move the paste to another bowl, add ? tsp of harissa and 3 tsp of olive oil and combine. To this add 170g of green oilves, the skin (finely sliced) of one preserved lemon, 10g parsley (finely chopped), 2 spring onions (finely sliced), ? a green chilli (deseeded and sliced ) and finally the 1 ? Tbsp lemon juice. Stir and serve. Smaklig m?ltid.