29/06/2026
At our first Supper Club, we served two appetizers: Coastal Prawn & Mango Crunch and Slow-Braised Jhura Beef Pita.
Slow-Braised Beef Pita: On the day of Qurbani, fresh beef is traditionally cooked as a rich curry over a low flame for several hours. By the following day, the slow-cooked beef is tender enough to be shredded into the dish we know as Jhura Beef.
Inspired by this tradition, we transformed it into an appetizer by serving the slow-braised Jhura Beef inside warm pita bread, accompanied by creamy hummus and tangy pickled onions.
Coastal Prawn & Mango Crunch: Our second appetizer was inspired by the freshness of summer.
With Mehfil & Meals taking place during the warmer months, we wanted to bring those bright, seasonal flavours to the table. We paired prawns with a fresh mango salsa and served them on a crisp rice paper cracker.
Its refreshing flavours offered the perfect contrast to the rich, comforting notes of our other appetizer, bringing balance to the first course.
Together, these two appetizers reflected our goal of bringing the comforting flavours of Eid into a modern Supper Club experience.
