September 2018 Digital Issue

FOOD FILE
TASTE OF HOME Vancouver’s Nuba boasts
authentic Middle-Eastern favourites
ingredients. There are more vegan options
for diners who eat out at Middle-Eastern
restaurants; while the few meat options on
offer are generally spit-roasted or grilled. At
Nuba, the organic produce used is sourced
as locally as possible,
food is made fresh to
order and the meats
are all hormone-free
and halal.
Michael Mann,
Nuba’s head of PR and
Marketing, believes the
healthfulness and fresh,
abundant flavours of
Middle-Eastern cuisine
is what makes it popular.
“In addition to having
a large, vibrant Middle-
Eastern community in
Vancouver, the people
that live here lead very
active and healthy lifestyles,” he explains.
“Healthy eating is in the DNA of Middle-
Eastern cuisine — many of our most popular
dishes are vegan, vegetarian or gluten
free — so regardless of age, taste, lifestyle,
or dietary considerations, guests will always
find something delicious to eat at Nuba.”
With fresh offerings such as traditional
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fattoush (chunky vegetable salad with
chickpeas and pita, $13), chicken tawook
(grilled chicken with traditional garlic
sauce, $16.50) and malfouf (Lebanese
cabbage rolls with minced lamb, $15.50),
Nuba maintains a massive following of
Vancouverites who not only care about
their health, but about where the food on
their plates came from. “There’s an abundance
of great farms nearby, so it’s never
a problem getting local ingredients to prepare
our dishes,” Mann explains.
Even with its modern outlook on
Lebanese food, Nuba still treasures its
roots and the story its food tells. “The
recipes on our menu come from the
grandmother of our founder and date
back to the 1800s,” Mann explains. “Over
time, these recipes have travelled and
changed to become a beautiful mix of
traditional and contemporary cuisine.
The spirit of tradition runs deep at Nuba
— but not at the expense of our desire to
provide guests with new and exciting dining
experiences.” FH
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