Slow Food UW Cafe Lunch – 9/25

DSC00584Yesterday’s Slow Food UW Cafe featured a Moroccan menu with a choice between two entrees: meat balls with rice and red sauce, and flatbread with falafel. The sides included lentil salad with tomatoes, red onions, and mustard balsamic, as well as baba ganoush (roasted eggplant and pepper with tahini). Tabouli soup and baklava for dessert rounded out the menu offerings.

DSC00582I picked the falafel, baba ganoush and baklava. I loved all of the fresh vegetables, textures, and color. The falafel was like no other I’ve tasted—dry and crumbly, and not fried. It was an interesting adaptation, and one I enjoyed, although I probably do still enjoy the classic, crisp-fried variety. As one of my dining companions noted, the flatbread looked a bit like cardboard and tasted “like it was gluten free,” which of course, it was. The baklava was also on the dry, crumbly side. I’m more familiar with baklava that is absolutely drenched with honey. This version could have used more—somewhere in the middle (not completely drenched, but a nice soaking) would have been perfect.

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