Good morning on this balmy Thursday, and Shanah Tovah.

In a tidy, off-white kitchen in Carroll Gardens, Brooklyn, the smell of burnt onions filled the room where Nadine Malouf was hurriedly preparing kibbe, a Middle Eastern fried ball made with bulgur, lamb and spices.

She was sobbing.

Not for the ruined recipe, but because she was telling a gut-wrenching story that took place amid the Syrian civil war, during a production of “Oh My Sweet Land,” which is currently being staged in private kitchens across the city.

In New York, performances in unusual spaces are not that unusual — during the next week you can catch productions inside apartments around town, at an old piano factory in Hell’s Kitchen, and even inside a shipping container at a recycling center in Brooklyn.

But staging a performance in a nontraditional setting can have its challenges — like interruptions, awful acoustics and hecklers — for actors and directors.