This is the evening meal now. So, assorted Arabic starters from the great kitchen of the Hotel Aloft. The star of these was Makdous which is a Syrian dish of poached baby eggplant/ aubergine stuffed with chopped walnuts, garlic, red pepper chili and oil. Deep flavours satisfying but subtle. Labneh yogurt-like soft cheese in herbs was lovely too. Another lovely dip was Moutabel (tahini and eggplant based) originatelly Levant/Palestine. Then Avocado humous- also gorgeous.
These are the toppings for the Ful Medames. Cumin powder, lemon,tomatoes and olive oil.
The excellent buffet here in the Abu Dhabi had usual international breakfast cuisine but some interesting additions: on the left Eggs Basquaise (onions,tomatoes,leeks and 2 inch thick unbeaten eggs) and on the right Full Medames, a new one for me, a rich chickpea stew which tastes fermented. The Ful was a bit much for me for breakfast! They have it with various toppings which are on the next photo.
Abu Dhabi Aloft Hotel, fresh made-to-order mushroom and coriander omelette. Perfect.
Had the great Yuki doing some grand piano for the new album this week