The Menu

Challah Bread

Made with Yukon potato and zaatar (without eggs or honey, of course). contains gluten

Hummus and tatbila

Chickpea hummus made with tahini, topped with tatbila* (a mildly spicy green pepper, garlic and lemon sauce). mild spice level. gluten free


A Libyan dip made with squash, preserved lime and Aleppo chili. mild spice level. gluten free


A North African dip made with tomatoes and peppers. mild spice level. gluten free

Pickled and charred cabbage slaw with pomegranate

gluten free

Add-On ($19)

Roasted graffiti eggplant siniyah

whole slow-roasted eggplant in spiced tomato sauce topped with almonds, tahini, and thyme. mild spice level. gluten free

* Tell us in "note to chef" if you want w/o mildly spicy Tatbila

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Drop Details

Serves 2 (Designed for sharing, and can be shared with a 3rd for a lighter meal, especially with add-on)

Orders Close Tuesday, August 24th at 8pm

Delivery is between 5 - 7pm. You will receive a more accurate ETA the morning of the drop.

Kitchen at Parchment is a mixed kitchen. The menu is 100% plant-based & vegan.

Pick up on both 8/25 and 8/26 is available this week from the Parchment kitchen (999 Atlantic Ave, Brooklyn, NY 11238)

Restaurant Background

Like many chefs, Erez Blanks pivoted during the pandemic. He had worked at prestigious NYC restaurants Nur and Lamalo, but he began cooking the foods of his Middle Eastern/Israeli heritage for friends. As demand grew, he began crafting culinary boxes which diners could enjoy in their homes and his boxes became an overnight sensation! 

Chef Erez centers each offering around Middle Eastern salatim (mezze or dips & spreads) and freshly baked bread. For this Papaya drop, he developed a special challah bread fortified with potatoes (an old German trick). The menu is designed to share. You can keep it to salatim (dips, spreads, & salads) and challah bread, or you can add on a very special slow roasted eggplant in spicy tomato sauce topped with almonds, tahini, and thyme.

“We try to keep it as real and simple as possible . . . know what [each ingredient] is and where it came from. Traditionally food from the Middle East is very veg forward if not totally vegetarian. Everything on this menu is traditionally vegetarian. We didn’t have to substitute anything.” - Chef Erez Blanks

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