Gulf Menu
All items subject to editing, depending on the availability and price of fresh produce. Also, if it looks like we’ll have far too much food this way, we’ll edit down and make smaller amounts so as not to have to take home a car full of perishable leftovers.
So you’re interested in eating with us? Great! Here are some things to keep in mind:
The meals on Friday night through Saturday night are special, at least for us here at Meals On Camels. They’re our Sabbath meals, which means that often our conversation will center around topics of interest to us as Jews (in both modern life and medieval life) — Jewish history, law, customs, ideas. Guests aren’t obligated to take part, but if you’re interested, questions are highly encouraged, because learning is a sacred thing with us, and we’re all about sharing knowledge.
We’re not offering this as a “class” per se, but if you come, expect to learn something and to eat well. After the Sabbath is over, if you feel you’d like to help us offset the cost of the meal and enable us to create more such experiences for others at future events, we’re grateful for contributions. However, that’s on a strictly voluntary basis, not something we request or require; and we will neither accept nor discuss money between the start of Friday evening and nightfall Saturday.
Tuesday [Night]
Barbecued lamb & beef riblets, baked apples, grilled vegetables, green salad
Wednesday
Breakfast: Granola with almond milk, hardboiled eggs (?), fruit, tea (make oat bread for 2 days)
Lunch: Dahl, bread w/oil, leftover grilled vegetables, fruit, nuts, sweets.
Dinner: Chickpea almond pilau, lettuce wraps.
Thursday
Breakfast: Oatmeal with honey, fruit
Lunch: Egg salad on injera, cucumber salad
Dinner: Vegetable and soybean stew, rice, cici-pom salad
Friday
Breakfast: Pancakes with jam, fruit, hardboiled eggs
Lunch: Homemade hummus, vegetables in brown rice wraps, leftovers
Dinner: Kiddush/Hamotzi. Za’atar chicken soup, cucumber salad, mushroom salad, baked gourd by Tzipi, grilled chicken thighs by Akim, apples, dates, nuts
Desserts: Dried fruit, laddoos, nuts with honey, Moroccan date balls and date-nut balls (separate them please!), baklawa, lokum (Turkish delight), halwa
Saturday (Shabbat)
Breakfast: Ataief by Tzipi, fruit, almond/soy milk
Lunch: Kiddush/Hamotzi, adafina with eggs & sausages, kubeh, millet tabbouleh (no tomatoes), olives, pickles, greens salad, chopped salad (similar to dak-dak)
Desserts: Laddoos (with margarine), fruits; date-nut balls; leftovers from night before
Dinner (Se’udat Sh’lishit): Leftover za’atar soup, leftovers , cherry-apple crumble
Melava Malkah [opt.]: chai masala, left-overs, fried salami wraps if needed, leftover sweets
Sunday
Packing (so anything left is fair game).
Notes:
Melava Malkah – “Escorting the Queen.” As a queen or a bride is when compared with other women, so is the Sabbath when compared with other days: More splendrous, more honored, more protected. We sometimes refer to Shabbat as Bride Sabbath (Shabbat Kallah) or as Queen Sabbath (Shabbat Malkah) for the same reason.
Se’udat Sh’lishit – “Third meal.” This is a required meal for Jews: three hot meals on the Sabbath.
Shabbat – “Sabbath.” It’s pronounced Shabbat (shah-BAHT) by Sephardim and Mizrachim (or if they’re being very careful about enunciation, closer to Shabbath — shah-BAHTH), and as Shabbos (SHAH-buss) by Ashkenazim. Jews don’t sanctify people or places, but we do sanctify time, giving each moment its own particular flavor and character. Shabbat is the most beloved of days, the one we look forward to all week long.