As one of the oldest and most expensive spices in the world, saffron is a culinary ingredient with a bold, golden-yellow hue and a savory-sweet smell that envelops your senses all at once.
First cultivated and used by the Ancient Greeks, saffron is the thread-like stigmas from the center of the saffron crocus flower. Commercially grown in India, Iran, Greece, and Morocco, saffron is quite the expensive delicacy. In fact, truly good saffron can cost thousands of dollars by the pound!
Cooking over an open fire is a tradition in virtually every culture. From Japan’s hibachi to Argentina’s Asado, different civilizations have developed their own unique relationships with open flame cooking. This method of cooking allows for a smoky complexity of flavor to seep into your food –the kind of taste you can’t get from other methods like stove top or oven baking.
If you’ve ever had the rice we serve here at Moby Dick House of Kabob, you may wonder why it tastes so different from the kind of rice you cook at home.
The answer actually isn’t a secret —it’s because we use basmati rice.
There are some spices that, when applied to food, have a magical ability to bring out the best in a particular dish and make it even more flavorful. Sumac is one such spice. Here at Moby Dick House of Kabob, we love sumac—and so do our guests! That’s why we use it in so many of our dishes and offer it to our guests as a condiment. As you’ll soon find out, the origins and applications of this spice are actually quite fascinating.
It’s the perfect appetizer, snack, and party food. Dress it up or nosh on the most basic version – any way you fix it, hummus is everybody’s favorite.
While you can find tasty hummus and fresh-baked pita bread at one of their 23 restaurants every single day, Moby Dick House of Kabob is celebrating International Hummus Day on May 13.
“Our hummus is made from scratch daily; it’s the perfect companion for our pita bread,