Dinner hosted by Ayesha Nurdjaja and Antonio Bachour part of The NYT Cooking Dinner Series

A tangle of fresh herbs and heady spices will envelop this enchanting dinner, which comes courtesy of a few highly trained travel guides ready to transport your senses to the hypnotic hustle and bustle of a Middle Eastern bazaar. To help us set the scene, we’ve tapped Ayesha Nurdjaja, the wickedly talented chef of Shuka and Shukette, both of which have earned her universal praise (not to mention a few rave reviews from the New York Times). Joining Nurdjaja for this modern Middle Eastern feast will be Antonio Bachour, the award-winning pastry wizard of Lebanese descent who recently opened the excellent Lebanese restaurant, Habibi (in Merida, Mexico) to much acclaim. For this extraordinary dinner, he’ll welcome Nurdjaja into the kitchen of his eponymously named flagship restaurant in Coral Gables, where they’ll develop a vibrant menu that manages to capture the earthy, smoky, spicy, tangy, and altogether magical mystique of the shuk.