Chicago’s Muhājir Honors the Spice Route with Flame-Grilled Food From Across the World

Culinary experts Zubair Mohajir and Jacob Dela Cruz launched Muhājir, a new restaurant specializing in shared wood-fired dishes inspired by European, Middle Eastern, and Southeast Asian cuisines. The Lincoln Park eatery breaks away from the previous focus of Mohajir and Dela Cruz on tasting menus, opting for an exciting communal dining experience.

The kitchen team begins preparation by breaking down a rare halal duck, with its wings and neck simmering in duck jus while the duck legs become a flavorful confit. The duck breasts are finished in the oven and served alongside dips, shattas, and papadam.

Central to Muhājir's kitchen is the combination of oak wood, olive wood, and coal, creating a smoky flavor. Branzinos are prepared by breaking down the fish, removing every bone, and letting the skin crisp in the fridge before grilling. The dish is finished on top of a rich walnut, yogurt, and coriander sauce with a tangy relish.

Next in line is the Beef Cheek Nihari, a Pakistani dish featuring halal wagyu beef covered in a blend of cinnamon, black pepper, coriander, cumin, clove, and cardamom. The beef is roasted high and then braised in its own fat for 14 hours, with the same spices mixed into a jus served alongside.

The kitchen team at Muhājir also creates saffron rice dumplings, known as faraa, which are treated like pasta and served with vegetables and cream sauce. The entire cooking process is showcased in the "Now Open" episode featuring the restaurant.