Anyway! We visited Nacarat for lunch. Nacarat serves Middle Eastern food with a twist. And at the new Ron Blaauw concept, the restaurant’s menu is based on sharing. So plates may be smaller, but they’re meant to be enjoyed by the table. The waiter suggests we order different dishes. We order a variety of dips, like the smoked babaganoush with tahini and fresh herbs and burned spring onions with sour cream and cherry vinegar. Of course we had to have hummus – with chickpea, musabaha and pinenuts. The dips come with pita and flatbread. I love dips and wish we had more options in Amsterdam for hummus and dips. From the dips we ordered, I especially loved the smoked babagoanoush.
From the cold meses, we ordered the butternut squash with cardamom yogurt, cashews and coriander and the roasted eggplant with saffron yogurt, basil and pomegranates.
Don’t be fooled by the small plates of the dips and meses by the way. They may start light but they pack a ton of ingredients.
From the warm meses, we ordered the shrimp kofta with sesame, mint yogurt and Turkish salad, and the beef and lamb kebab with creamy hummus and chickpea stew. Comfort food on a Saturday afternoon!
I was most delighted by the dessert however. We’re served the watermelon granité with olive oil parfait, green olive powder, feta and roses. It’s a dish that tastes so unfamiliar. But the sweetness of the granité, and the salty feta and lightly creamy olive oil elements, make it a stunning dish. I could have more of this, any time!