Everything we cook.

Taken straight off the wall of the oven, blistered and too hot to hold. We bring it when it is ready, not when you order it.

• Vegetarian

Buffalo cream and date syrup. Breakfast food in Erbil, but nobody has ever turned it down at night either.

• Vegetarian

Eight or nine small plates, decided in the morning. Always yoghurt, always something pickled.

• Vegetarian
• To share

Vine leaves, onion and pepper, packed tight and cooked slowly upside down. Made on Tuesdays and Fridays.

Chickpeas ground coarse. The oil goes on at the table so you hear it.

• Vegan

Bulgur shell, minced lamb and onion inside. Four to a plate, and they do not travel well, so eat them first.

Lamb and tail fat, minced twice, nothing else in it. Served on bread that has been under the skewers.

Carp split open and stood beside the fire for an hour, then finished over the coals. Priced by weight.

• To share

Lamb shoulder over rice with almonds and raisins. Enough for three.

• To share

Cubes of shoulder, salt only, cooked hard on the outside.

Rice, chicken, almond and raisin baked inside a pastry drum, then broken open at the table. Erbil put this on the map and we are not going to change it.

• To share

Aubergine, tomato and minced lamb in a tray, pushed into the oven and left alone.

Made two streets away by a family who have done it longer than we have been open.

• Vegetarian

Saffron rice pudding, served cold, more or less the way it is made at home.

• Vegetarian

In a small glass, dark, with the sugar left to you.

• Vegan