Galit Restaurant

Chickpeas, herby tehina, and aleppo.

Collard greens, harissa, and gribenes.

Sumac, nana mint, and way too much olive oil.

Smoky cinnamon, tomatoes, and braised carrots.

Hyssop, sumac, and sesame.

Yemenite, Bulgarian, and Israeli.

Turkish tomatoes and peppers, walnuts, chives, and hot garlic.

Urfa, tehina, and marigolds.

A la Grecque, coriander and Bulgarian feta.

Cuminy orange glaze, Bulgarian feta, and hazelnut duqqa.

Crispy saffron crust, lamb, golden raisins, and almonds.

Sweet corn, blueberries, and oregano.

Cherries, hawayej, and sunflower.

Preserved lemon, charmoulah, and sishitos.

Cucumber, tomato, pepper, sumac and Bulgarian feta.

Funky mango, labneh, and Persian pickled turnips.

Black garlic, dill, tehina, and pumpernickel bits.

rhubarb, mahleb, pistachio, and challah.

Farm eggs, coal-roasted sweet potatoes, so many fresh herbs with one laffa on the saj.

Crispy skin, harissa, peas, and whipped feta cheese.

All the dips, lemon, and herbs.

Summer squash, herby labneh, and anise hyssop.

Definitely over coals. Babaganoush, Georgian ajika, peppers, and onions.

Lamb kebab, harissa, and labneh.

Cherries, mahleb, flaky, and crispy.

Grapes, sumac and cumin, and ground cherries.

Apricot, baharat, hazelnut, and kataifi.

Pears, fig jam, honey, and labneh cremieux.

Coffee, cardamom, and hazelnut.

Strawberry by the incredible Meg Galus.

Chocolate shell, marshmallow fluff, and sesame shortbread.

Apricot, hazelnut, and tarragon ice cream.

Drip, white hawayej, sugar and cream as you like (rare tea cellar).

Green saffron, and smoky.

Oolong, cinnamon, and banana.

Black floral.

Chai clementine hibiscus ginger.

Caffeine-free citrus, carrot, and lemongrass.