Moroccan Shabbat Dinner

Heating instructions:

Soup: remove from container and gently heat in a saucepan until hot. Adjust seasoning to your preference.

Main: Pre-heat oven to 160° and reheat for 15 to 20 minutes or until piping hot

Allergens throughout the whole meal below. 

• Sesame
• Wheat
• Egg
• Nuts

Collection Friday 8th October 10am-12pm 

Each meal serves one person 

Start: Spiced Moroccan vegetable soup with chickpeas, coriander, lemon + house Za’atar challah rolls

Main: Slow roasted beef Tagine, herby couscous with citrus & pomegranate + cumin spiced carrots

Dessert: Pistachio & cardamon cake + fresh orange

*donated meals will be distributed to a community member in need