duck . apricot . berries . almond . verjus

BASTEEYA

espresso jus . black mission fig . chickpea . crème fraîche

LAMB TAGINE

PUFFS

LAVENDER OASIS

melon . mint . mascarpone . moringa . yuzu

MARRAKESH ROSE

cauliflower . blood orange . castelvetrano tapenade . merguez

OCTOPUS

HEIRLOOM BEANS

carrot . harissa . spring garlic . green strawberry

BARRAMUNDI

CAVIAR

hamilton white-stash rum . leyenda del milagro blanco tequila . bigallet thyme liqueur . golden moon dry curacao . amaro montenegro . pineapple gum

THYMELY

zaalouk . garlic tahini . pine nut . ras el hanout . flatbread

EGGPLANT

blood orange . agave . sumac . allepo . lime . mint and sparkling

MARRAKESH SUNSET

beef . date . smoked oyster . radicchio . aleppo

TARTARE

FRUIT CRUDITE

miso . preserved lemon . cremini . green tomato

TAI SNAPPER

corn . zhug . shishito . dill . smoked trout roe

SALMON

EGGSHUKA

MILK BREAD

2023 Zafeirakis | Limniona

brioche . green chickpea bissara . new harvest olive oil

heirloom tomato ponzu . persian cucumber . green pluot . marigold

ALBACORE

cherry . chicory . celery . pickled mustard seed . bone marrow

SHORT RIB

PECANS

hangar one makrut lime vodka . genepy . falernum . elderflower . bird's eye chili . basil . citrus

GODDESS

Season the duck legs with salt, pepper, cinnamon, ginger, and nutmeg. Place in a roasting pan and pour verjus over the top. Cover and roast in a preheated oven at 350°F (175°C) for 2 hours or until tender.

Prepare the Duck

Once cooked, remove the duck from the oven and let it cool slightly. Shred the meat, discarding the bones and skin. In a bowl, mix the shredded duck with chopped dried apricots, mixed berries, and toasted almonds.

Shred the Duck

Preheat the oven to 375°F (190°C). Brush a baking dish with melted butter and layer 5 sheets of phyllo dough, brushing each layer with melted butter.

Layer the Phyllo

Spread the duck mixture evenly over the phyllo. Fold the edges of the phyllo over the filling to create a package. Top with remaining phyllo sheets, brushing each with melted butter.

Fill and Fold

Bake the bastiya in the preheated oven for 30-40 minutes, or until golden brown. Remove from the oven and let cool slightly.

Bake

Dust the top with powdered sugar before cutting and serving.

Serve

Duck legs

Dried apricots

Mixed berries (fresh or frozen)

Sliced almonds

Verjus (or white wine vinegar)

Phyllo dough sheets

Salt

Black pepper

Cinnamon

Ground ginger

Nutmeg

Butter (melted)

Powdered sugar

In a large bowl, combine olive oil, minced garlic, espresso, cumin, coriander, salt, and pepper. Add the lamb chunks, coat well, and let marinate for at least 1 hour, preferably overnight.

Prepare the Marinade

In a large tagine or heavy pot, heat a bit of olive oil over medium heat. Add the chopped onion and sliced carrot, sauté until softened.

Sauté Vegetables

Add the marinated lamb to the pot and brown on all sides.

Brown the Lamb

Stir in the chopped figs, chickpeas, vegetable broth, honey, and the cinnamon stick. Bring to a simmer.

Add Remaining Ingredients

Cover and reduce the heat to low. Let it cook for about 2 hours, stirring occasionally, until the lamb is tender.

Slow Cook

Spoon the tagine into bowls, add a dollop of crème fraîche on top, and garnish with fresh cilantro.

Plate the Dish

Lamb shoulder, cut into chunks

Espresso

Olive oil

Garlic cloves, minced

Ground cumin

Ground coriander

Cinnamon stick

Black pepper, ground

Black Mission figs, chopped

Chickpeas, drained and rinsed

Carrot, sliced

Onion, chopped

Vegetable broth

Honey

Crème fraîche

Fresh cilantro, for garnish

In a large bowl, whisk together flour, sugar, baking powder, and salt. In another bowl, mix milk, eggs, vanilla extract, and melted butter. Combine the wet and dry ingredients until just mixed. Fold in caraway seeds.

Make the Dough

In a deep pot or fryer, heat oil to 350°F (175°C) for frying.

Heat Oil

Using a spoon or a small ice cream scoop, drop batter into hot oil. Fry until golden brown, about 2-3 minutes on each side. Remove and drain on paper towels.

Fry the Puffs

Once puffs are cooled slightly, drizzle honey over them while still warm.

Glaze with Honey

Melt chocolate chips in a microwave-safe bowl or over a double boiler. Dip puffs into the melted chocolate, allowing excess to drip off.

Chocolate Dip

all-purpose flour

sugar

baking powder

salt

milk

eggs

vanilla extract

butter

caraway seeds

honey

chocolate chips

oil (for frying)

In a small saucepan, combine 2 cups of water and the fresh lavender flowers. Bring to a boil, then reduce heat and let it simmer for about 10 minutes. Remove from heat and let it cool.

Prepare the Lavender Infusion

In a blender, combine the blackberries, lemon juice, honey or agave syrup (to taste), and the remaining 2 cups of water. Blend until smooth.

Blend the Base

Using a fine mesh strainer, strain the blackberry mixture into a large pitcher to remove the seeds.

Strain the Mixture

Once the lavender infusion has cooled, strain it and add it to the pitcher with the blackberry mixture. Stir well and adjust sweetness if needed.

Combine and Chill

Serve over ice cubes and garnish with a few fresh blackberries and lavender flowers if desired.

Blackberries

Fresh lavender flowers

Lemon juice

Honey or agave syrup

Water

Ice cubes

Dice the cantaloupe and honeydew melons into small cubes and set aside in a large mixing bowl.

Prepare the Melons

In a separate bowl, combine the mascarpone cheese, moringa powder, and yuzu juice. Mix until smooth and well combined.

Mix the Mascarpone

Chop the fresh mint leaves and fold them into the melon mixture.

Add Mint

Gently fold the mascarpone mixture into the melon and mint mixture until evenly distributed.

Combine Ingredients

Spoon the MARRAKESH ROSE into serving bowls and garnish with additional mint leaves if desired.

Cantaloupe melon

Honeydew melon

Fresh mint leaves

Mascarpone cheese

Moringa powder

Yuzu juice

Remove the leaves from the cauliflower and cut it into florets. Steam the florets for about 10 minutes until tender.

Prepare the Cauliflower

In a food processor, combine the Castelvetrano olives, garlic, olive oil, lemon juice, salt, and black pepper. Blend until smooth and creamy.

Make the Tapenade

In a skillet over medium heat, cook the merguez sausages for about 10-12 minutes, turning occasionally until browned and cooked through.

Prepare the Merguez

On a plate, layer the steamed cauliflower florets and drizzle with the tapenade. Slice the blood oranges and arrange them on top. Serve the cooked merguez sausages alongside.

Garnish with additional olive oil, salt, or pepper as desired. Enjoy your delectable octopus-inspired dish!

Garnish and Serve

Cauliflower

Blood Orange

Castelvetrano Olives

Olive Oil

Garlic

Lemon Juice

Black Pepper

Merguez Sausage

Soak the heirloom beans overnight in water. The next day, drain and rinse. In a pot, add the beans and 4 cups of fresh water. Bring to a boil, then reduce to a simmer until the beans are tender, about 1-2 hours. Drain and set aside.

Cook the Beans

In a large skillet, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and diced bell pepper, cooking for another 3-4 minutes.

Prepare the Shakshuka Base

Stir in the crushed tomatoes, paprika, cumin, salt, and black pepper. Let the mixture simmer for about 10-15 minutes until slightly thickened.

Add Tomatoes and Spices

Fold the cooked heirloom beans into the tomato mixture, ensuring they are well coated.

Add the Beans

Make small wells in the bean mixture and crack an egg into each well. Cover the skillet and cook for about 5-7 minutes until the egg whites are set but the yolks are still runny.

Cook the Eggs

Sprinkle crumbled feta cheese, za'atar, and fresh herbs over the shakshuka. Serve immediately with crusty bread or pita on the side.

Heirloom beans (e.g., cranberry, pinto, or black beans)

Onion, diced

Garlic, minced

Bell pepper, diced

Canned crushed tomatoes

Paprika

Cumin

Eggs

Feta cheese, crumbled

Fresh parsley or cilantro, chopped (for garnish)

Za'atar spice blend

Peel and julienne the carrots into thin strips. Finely chop the spring garlic. Slice the green strawberries.

Prepare the Vegetables

Rub the barramundi fillets with olive oil, salt, and black pepper. Spread the harissa paste over the fillets, ensuring they are well-coated.

Season the Barramundi

Heat a skillet over medium-high heat. Add a tablespoon of olive oil. Once hot, place the barramundi fillets skin-side down and cook for about 4-5 minutes on each side or until cooked through and flaky.

Cook the Barramundi

In a separate pan, add the remaining olive oil and sauté the julienned carrots and chopped spring garlic for about 5-7 minutes until tender but still crisp.

Sauté the Carrots and Garlic

On a serving plate, arrange the sautéed carrots and spring garlic. Place the cooked barramundi on top and garnish with sliced green strawberries.

Barramundi fillets

Carrots

Harissa paste

Spring garlic

Green strawberries

In a small bowl, sprinkle gelatin over 2 tablespoons of cold water and let it bloom for about 5 minutes.

Bloom the Gelatin

In a saucepan, combine heavy cream, whole milk, sugar, oyster liquor, and a pinch of salt. Heat over medium heat until the mixture is hot but not boiling.

Heat the Cream Mixture

Remove the saucepan from heat, add the bloomed gelatin, and stir until fully dissolved.

Basteeya

Lamb Tagine

Puffs

Lavender Oasis

Marrakesh Rose

Octopus

Heirloom Beans

Barramundi

Caviar

Thymely

Eggplant

Marrakesh Sunset

Tartare

Fruit Crudite

Tai Snapper

Salmon

Eggshuka

Milk Bread

2023 Zafeirakis | Limniona

Uni

Albacore

Short Rib

Pecans

Goddess