Served at
AkubA modern Palestinian restaurant in London's Notting Hill, co-founded by Chef Fadi Kattan, known for celebrating the rich diversity of Palestinian culinary traditions.
Grape leaves stuffed with a mixture of rice, herbs, and sometimes ground meat, cooked in a lemon-based broth.
Dolma refers to a family of stuffed dishes, primarily associated with Ottoman cuisine. These dishes feature various ingredients such as vegetables, leaves, seafood, fruits, offal, or meats, which are either hollowed out or wrapped. They are then filled with a mixture that commonly includes rice, minced meat, herbs, and spices. While leaf-wrapped types can be known as sarma, dolma is often used as a general term for both.
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A modern Palestinian restaurant in London's Notting Hill, co-founded by Chef Fadi Kattan, known for celebrating the rich diversity of Palestinian culinary traditions.
A Franco-Palestinian chef, author, and co-founder of Akub restaurant in London, known for his expertise in Palestinian cuisine.
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