Middle Eastern Cuisine

Slow-cooked in a sealed claypot, the testi kebab here comes with lamb cubes, potato, onions, eggplant, and tomatoes. The theaterical aspect of this dish is really interesting because the claypot is broken once the fire dies off. It was done carefully so as to prevent the bits of claypot from getting into our food. It's rather wasteful that they can't re-use the claypot, but oh wells. The lamb was really tender as expected with sweet sourish sauce. The taste was kinda similar to patlican musakka without cheese, which is something I enjoy but maybe not when served one after another.

Lamb stew with eggplants and potato and topped with cheese, before getting baked in a claypot. Love how tender and smell-free the lamb was, and didn't know that it would go really well with tomato paste. It feels like eating lasagna without the lasagna sheets! The eggplant and potato added some healthy touch to the dish although I still dipped them in more cheese and tomato paste!

Comes with hummus, mutabbal, baba ganoush, warq anab and fattoush salad, it is a great appetiser to get a bit of everything. While hummus and baba ganoush are something I commonly see elsewhere, the rest was pretty rare to come across. I love the smoky eggplant flavour of mutabbal with a hint of garlic and tangy lemon juice. Another favourite of mine was the warq anab, which somewhat reminds me of lemper. Wrapped in pickled grape leaves was rice stuffed with tomato and onion cubes. The rice was on the drier side (which I think was on purpose) that gave you a little crunchy, gelatinous-like texture.