Nick Kennedy
Suraya | Philadelphia | February 2019
FEATURED DISHES
Kibbeh Nayyeh: Raw Lamb, Bulgur, Sweet Onion, Basil, Mint, Marjoram, and Long Hots served with Pita
Warm Chickpeas, Fried Pita, Tahini Yogurt, Fried Japanese Eggplant, Brown Butter, Cashews, Almonds, Green Onion, Aleppo Pepper, and Mint Powder
Samke Nayyeh: Raw Yellowtail, Lemon Juice, Garlic, Olive Oil, Labneh, Chive-Parsley Oil, Jalapeño, and Fried Cumin Seeds
Halabi Kebab, Hummus, Charred Onions, Tomatoes, and Shishitos
Photography by Clay Williams
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