Take Lemons and Parsley Pop Up Dinner to Your Home

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perseph2If you missed the Lebanese pop up dinner thrown at Persephone Bakery‘s cafe or you are simply craving a taste of Nona Yehia’s Meditteranean cuisine, then we have a treat for you.

Yehia, the creative force behind the Lemons and Parsley pop up concept and a local architect, has shared a recipe for one of the dishes she cooked for the dinner. And I must say, it’s some of the best chicken I have tasted. perseph4

perseph3Yehia, who is also the architect behind the Persephone’s stylish interior, threw the two-night-only dinner for a sold out crowd in late July. She and Persephone’s owners had talked for a while about giving Yehia the space to cook her Lebanaese cuisine, some of which were family recipes.

The luminous space was the perfect backdrop for the numerous dishes she served up family style: a variety of mezze, shish tawook (recipe follows), red snapper, spiced grilled lamb and more.

perseph1While there is no set date for the next pop up dinner, Yehia will be doing another, said Ali Cohane, Persephone’s owner. Anyone interested in attending should watch Facebook for announcements, she said. Until then, take a little bit of Beiruit home with this recipe.

 

 

Cara Rank

Also originally from the South, Cara Rank discovered cooking was a creative outlet that helped her relax after long days writing magazine and newspaper articles during the past eight years in Jackson. Really, she just missed Southern food. A lot. During a 12-year career as a journalist, Cara has won numerous awards for her work and has written about everything from rodeo queens to Dolly Parton tomatoes. She spends her weekends making jars of pickles and jam and amazing dinners for friends. She loves shishito peppers, Chicago-style hot dogs and elderflower-spiked cocktails.