Moeen AbuZaid

04/12/2026

Special night cooking with Chef at , in every course.

03/13/2026

For April tasting , Scallop Crudo, Daikon, Cucumber-Dill Verjus.

Six months ago I fermented, cold-smoked then dried daikon to resemble “Katsuobushi”. Using it here to season the raw scallops with chopped preserved lemon, shallots, basil and unripe blueberry pickles. Then covered it with a thin slice of sweet and sour kohlrabi, served with a nage made with fermented cucumber-dill verjus.

02/17/2026

02/17/2026

Veal Sweetbread, Onion, Freekeh.

Veal Sweetbread seared and glazed with smoked , Freekeh Amino sauce and preserved Lemon Brine, Covered with slow roasted Onion seasoned with Garum and Lemon juice. ⁣

02/12/2026

Jameed : The Soul of the Desert

Jameed is one of the oldest preserved dairy traditions in Jordan and Palestine, a fermented, sun-dried yogurt made from sheep’s milk and deeply rooted in Bedouin culture.

At Arbequina, we use authentic jameed sourced and prepared in the traditional way. The yogurt is first fermented, churned to remove the butter, heavily salted, then shaped and sun-dried into hard, ivory-colored stones. This ancient preservation method allowed desert communities to store dairy for months without refrigeration , a testament to resilience, craft, and flavor.

When rehydrated, jameed transforms into something extraordinary. It becomes velvety, tangy, deeply savory, and unmistakably aromatic. Its flavor is complex, bright acidity balanced by a natural umami richness that lingers beautifully on the palate.

For us, jameed is more than an ingredient.
It is memory. It is heritage. It is Friday gatherings, mansaf feasts, and stories passed across generations.

At Arbequina, we honor this tradition while refining its expression, incorporating jameed into sauces, emulsions, and modern compositions that respect its origin while elevating its presentation.

Manti | Ontario Lamb | Jameed
Crisp manti braised lamb & Angus chuck, fermented jameed
Rooted in the desert. Refined in Toronto.

02/04/2026

Tahini and date molasses 2018, coming up on the new menu
Rich flavour, beautiful texture, and ingredients that are rooted in our memory and our culture.

02/04/2026

Honoured to be recognized by with this award. For over a decade, I’ve followed and respected the work this organization does to celebrate chefs shaping the global culinary landscape. To now stand among so many remarkable chefs from around the world is deeply humbling.

Thank you to The Best Chef Awards for this recognition.

12/26/2025

Uni, dukkah carrots and white coffee oil.

Limited seats still available for our New Year’s Chef’s Tasting Menu.
Join us for an unforgettable culinary celebration to welcome the year ahead.