On the Menu: Sh'mander Salad

 Most of us have tried sashimi because, well, this is Vancouver after all. But how many of you have tried beet sashimi? That's exactly what our Sh'mander Salad is. Thinly sliced red and golden beets are topped with arugula and a dollop of shankleesh-style goat’s cheese with dukkah and zaatar. We then drizzle the salad with an orange and cumin dressing. This summer salad is a perfect starter for your meal at Nuba, and because there's no wasabi, definitely won't burn your sinuses!  

On the Menu: Luffet Bayd

 Here's a new summer mezze at our Kits location that we're sure you'll enjoy. Luffet Bayd is a traditional Lebanese beef meatloaf with hard-boiled eggs baked into it. This delicious dish, which is great for sharing, is then sliced and served cold with taboulleh and an assortment of our housemade chutneys and pickles. It's certainly not like the meatloaf your mom used to make for you every Monday, and maybe that's a good thing!  

On the Menu: Sambousek

 Sambousek is basically the Lebanese version of a samosa. However at Nuba we like to do things a bit differently. Our version is a medley of mushrooms mixed with spinach, which is then wrapped in a rosemary-scented chickpea pasty. The Sabmbousek is then cut and plated like a sushi roll because, hey, we're on the West Coast, and then we drizzle feta sauce on it. This dish is gluten-free and, of course, if can be served vegan on request. It's a terrific mezze for sharing and tastes as good as it looks, so be sure to give it a try next you come by Nuba in Kitsilano.  

On the Menu: Traditional Lebanese Cabbage Rolls

 Here's a new dish we're launching at Nuba that we're sure you'll love: Lebanese Cabbage Rolls. We start with a filling that consists of ground halal lamb, minced pine nuts, organic brown rice, and mint. We then take the filling and stuff it in cabbage leaves and cook the rolls in lemon juice. The plating for this traditional Lebanese dish differs at every Nuba location, so be sure to ask your server for today's feature and let the good times roll.  

On the Menu: Beef Bavette

 Next time you're at Nuba in Kits be sure to order our Beef Bavette. This local, grass-fed beef is prepared sous-vide, meaning the cut is bagged with a traditional Lebanese Baharat spice marinade then slow-cooked to make it tender and juicy. After it's finished off in the oven, it's then topped with lightly crisped onions and accented with a pomegranate reduction. The Bavette is served with a Potato Terrine, which is layers of baked Macedonianan feta and potato, and a Lebanese Slaw with apples, raisins, carrots, and a light vinaigrette dressing. This contemporary twist on a popular Lebanese dish is completely gluten-free and the beef originates from Two Rivers Meats in the Fraser Valley. If you're wondering "where's the beef?", it's only available at our Kitsilano location, so be sure to give it a try next time you come by dinner.


On the Menu: Habash Mahshi

  Nuba in Kits currently has a nice new addition to their menu that puts a seasonal, North American spin on a popular Lebanese dish: Habash Mahshi. We start with a certified halal turkey thigh from Two Rivers that is just up the road in Pemberton. It's then rolled and stuffed with cranberries, nuts, duxelle (a finely chopped mixture of mushrooms), and then roasted to perfection and served mouth-wateringly moist. It's served with a butternut squash puree, which is topped with crispy sage, and accented with turkey jus. So if you're looking to have a nice tryptophan-induced nap and don't want to go to the trouble of preparing your own turkey, we have you covered this holiday season.


On the Menu: Breakfast Manoushe

 If you're not familiar, Manoushe is a Lebanese flatbread and an incredibly popular breakfast dish in the Middle East. However, if it helps, when you order it for brunch at Nuba in Kitsilano you can just think of it as breakfast pizza. The flatbread is grilled, which makes it crispy and chewy. It's then topped with arugula, mushrooms, peppers, feta cheese, sausage, and two poached eggs. (And, of course, you can order it vegetarian or vegan if you like.) We recommend having a really good morning and washing it down with one of our fresh-squeezed carrot juice Caesars.

  Brunch is served at Nuba in Kitsilano every Saturday and Sunday from 11:30 till 4pm.  

On The Menu: Ocean Wise Albacore Tuna Mezze

 It's tuna time! Our Ocean Wise Albacore Tuna Mezze dish is almost like eating sashimi save for a slight searing. It's served with our addictive, house-made Socca Chips, which are a gluten-free, southern French flatbread made with chickpea flour and rosemary. This is all served on top of a cauliflower and preserved lemon purée with pickled cucumbers on the side. Definitely take this bait and order it next time you stop by. We assure you that you'll be hooked.


Have Your Spiced Pumpkin Cake And Eat It Too

 October is Breast Cancer Awareness Month. To mark the occasion, Nuba is participating in the Canadian Breast Cancer Foundation's Tickled Pink Dessert campaign. All Nuba locations will be offering up a special Spiced Pumpkin Cake, which is topped with a smoked caramel mousse and candied ginger, with partial proceeds going towards breast cancer research. Eat a delicious dessert while helping CBCF achieve its vision of creating a future without breast cancer? Yes, it is possible to have your cake and eat it too!   www.cbcf.org  

On the Menu: Pan-Seared Halloumi Cheese

 Needless to say, halloumi is delicious—what cheese isn't, really? However, what makes this Cypriot goat cheese special is that it has a high melting point, which gives it a pleasant texture and makes it perfect for grilling. The plating differs at every Nuba, but at our Kitsilano location, as pictured above, it is served in a cast-iron skillet. The cheese is pan-seared with garlic chips, sliced tomato, pickled mushrooms, and pistachios. It's then drizzled with our a house-made pomegranate dressing and topped with fresh mint. It's one of our more popular dishes and we think you'll see why if you order it next time you come to Nuba. So, what are you waiting for, join the hallouminati!