This month’s Supper Club menu is inspired by ingredients and flavors that we love using in our own kitchen—nigella seed, sumac, golden raisins—and spice blends like za’atar and baharat that are just as versatile as they are delicious. (Try sprinkling za’atar on watermelon, or substituting baharat to enliven a traditional Italian orecchiette with sausage and broccoli rabe.) 

As we began playing with these Mediterranean flavors, we soon realized we were creating plates similar to some traditional dishes from The Levant, and decided to go in the direction of the foods of Syria and Lebanon. You’ll find a primarily vegetable-focused menu with lots of pomegranate, sesame seed, and aromatic spices throughout.

We love the idea of plates being passed, bowls being shared and circling in orbits across the table, so we typically begin with our dinners with table snack of this sort. For this dinner we’re plating a spread of muhammara, traditionally a pureed dip of roasted red pepper, walnut, and pomegranate molasses similar to hummus, but for ours we’re using charred sumac-rubbed carrots, walnuts, and pickled fresno chilis for a little pop. Although many of our dishes may follow some lineage to traditional ones of various cuisines, we like to make them uniquely our own, and hope you’ll find them as exciting to eat as we do to prepare.

We’ll be dining outside and, though we’ll have a fire and provide some blankets, it might get chilly, so please dress accordingly. We look forward to having you in our home and sharing this experience with you.