NAWASHIF: A Celebration of Middle Eastern Hospitality

This meal proved to be an extraordinary journey through the rich tapestry of Middle eastern culinary heritage. Hosted by our dear friends Z & Z, the evening unfolded into a celebration of Arab flavors, generosity and hospitality around the table and beyond.

This meal took us to Z & Z’s Rockville, MD Manoushe Bakery. The same space where Baba served subs and fried chicken for years before his children decided to take on the lease and open up the D.C. Area’s first Manoushe Bakery celebrating their Arab-American heritage and the delicious food they were brought up on.

About the Dubbaneh (Z&Z) Siblings:

Our story begins in the 1980s; when our father and grandfather first immigrated to America and began opening up sub and fried chicken joints in Maryland. We grew up in these shops, watching our parents and grandparents work hard to make ends meet for their growing family. Food was central to our Palestinian and Jordanian family; both at work and at home. We were raised on steak and cheese subs as much as Zayt (Olive Oil) and Za’atar.

Growing up in our family restaurants, our parents would always stress the importance of education so that we could get good jobs, they wanted a different life for us. For a while, that’s exactly what we did, but something was missing. As we grew older, we began to appreciate our Arab-American heritage and culture. We wanted to find a way to share the flavors, generosity, and hospitality of the Middle East with our community. So in 2016, we left our corporate jobs and Z&Z was born - a farmer market stand selling Manoushe - a classic Middle Eastern street food starring Zayt and Za’atar.

Our evening began with a lavish spread of small plates featuring a tantalizing array of dishes that showcased Arab cuisine. From creamy hummus and smoky babaganoush to tangy labneh alongside Baba’s crunchy pickled vegetables and Teta’s orange marmalade, each bite was a symphony of flavors and textures reminiscent of family dinners lovingly prepared in the Dubbaneh house.

The table was adorned with floral centerpieces inspired by the rich colors and textures of the Middle East by D.C.-based floral designer MJ of Petal DC.

Wine for the evening featured Lebanese and Palestinian winemakers brought to the U.S. market by Terra Sancta Imports with the mission of sharing the revival of the ancient wine, beer and spirit making traditions of the Eastern Mediterranean and to our table by D.C.-based wine distributor Craig Mauro of Comete Wines.

As the meal progressed, guests were treated to pan-fried halloumi coated in sesame seeds alongside Armenian Sujak sausage. However, the highlight of the meal was Mama’s Kibbeh, a traditional Jordanian meat pie served with shallot yogurt which we served alongside Palestinian Arak. Arak is made by distilling grapes with anise seeds and traditionally served 1 part Arak to 2 parts ice water for a refreshing milky white-colored digestif.

For dessert guests were treated to Knafeh, a traditional Arab dessert of sweet cheese covered in shredded phyllo dough crust and a rich topping of orange blossom syrup and pistachios.

As the evening drew to a close, guests lingered over cups of fragrant sage tea, savoring the last moments of an evening inspired by the spirit of Nawashif.

As Baba would say “Breakfast, dinner, we eat Nawashif.”