Couscous-Centric Restaurant Kish-Kash Coming to NYC
"Chef and restaurateur Einat Admony will debut her latest venture, Kish-Kash, in Manhattan’s West Village neighborhood on June 18. The focus of the restaurant is traditional—'real,' as Admony puts it—Moroccan couscous, a first of its kind for the city. Here, it’s a labor of love: Admony uses a large couscousiere to cook and hand-roll the couscous before running it through a fine sieve, or a kish-kash. The final product is something radically different than what we have grown accustomed to. 'It’s like clouds—it’s very fluffy and light in color,' she says. The whole process is a labor of love and takes a minimum of two hours; Admony truly enjoys it and hopes to make 10 kilograms at a time, three times per week." - Abbe Baker
