Middle Eastern Cuisine

Middle Eastern Cuisine

Vibrancy and textures of the cuisine are a window to the region’s rich culture
Jessica Chew
Jessica Chew

The Sucuklu Pide is an open-faced flatbread topped with beef salami, cheese and egg; and baked till the flatbread was crusty and pillowy soft. It was still piping hot that each bite was oh so delicious.

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The combination of creamy and nutty hummus with aromatic spiced lamb mince was simply amazing. Enjoyed with Lavash, a fluffy and crispy balloon bread, it was a flavourful start. The Falafel were fluffy and light; and packed with herbs and spices.

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A tentaliser best enjoyed with hands like eating ribs. The corns were seasoned with paprika, cumin, aioli and grilled perfectly before being sprinkled with grated feta and chopped herbs. The result: A flavourful and addictive plate of juicy, smoky, savoury and tangy corn ribs.

SG Restaurant Week dinner set - The Ravioli Patate & Porri was a plate of bright magneta beetroot ravioli filled with ricotta and potato and served with pecorino fondue and black truffle. While the ravioli pasta was nice, it felt heavy with the added potato.

SG Restaurant Week dinner set - The Capesante had plump meaty scallops served with cauliflower and black truffle shavings on a bed of cream sauce. The scallops were perfectly seared till succulent and moist with the silky creamy sauce pairing very well with it.

The Saayadiya was a medley of textures and flavours - creamy, rich, juicy, crispy... Interesting that it came with fried onions but the risotto didn't quite blow as away. I learned thereafter that it was made using basmatic rice that resulted in a little less creamy and starchy texture. The sea bass, on the other hand, was perfectly pan-fried to give it a nice crisp while retaining its moisture.

The hummus was nutty with a mousse-like smooth and creamy feel. It was filled with spiced lamb bits and topped with pine nuts for a contrasting texture and stronger flavour. It was accompanied with some fluffy and soft bread.

The spiced Duck Kebab Skewer was a sweet-fat combo as it was served with blistered warm grapes that complemented the richness of the meat. The duck meat itself was butter-knife tender, juicy and flavoursome with a nice crispy skin.

3 Likes

Jewelled Hummus was both aesthetically beautiful and amazingly delicious. It had a myriad of rich flavours and textures with a hint of smokiness and spice, topped with pops of freshness from the pomegranate. Definitely the best I've ever had and relishing it all with the warm and fluffy slices of Turkish Bread ($4.50).

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First impression was definitely not what I had expected. It was way bigger, and the coconut cake was dense and not the usual moist kind of cake. Overall not bad but can be quite jelak after a few bites. Wished they had given a bigger scoop of the ice-cream to provide as the additional cream and sweetness.

The Hot Mezzeh Platter was an assortment of savory "snacks" which were good as appetizers and for sharing. As I liked falafel, the ones at Kazbar were crispy, light and done right.

Moving on to the star of the evening was definitely the Mixed Grill Platter that without a doubt was filled with the best kebabs I've had so far. The platter was great for sharing and tasting of a variety as it came with 6 different meat styles comprising of chicken and lamb. Each meat skewer was made up of big, chunky, tasty pieces with delicious juices oozing out. What stood out for me were the lamb chops. They were marinated and grilled to succulent perfection with a smoky flavour. No condiments or sauce required. Just pure meaty goodness.😋👍

My favourite part of any mezze is always the dips & bread. This humble looking platter was nothing short of an amazing opening to the world of flavours and textures that middle eastern dishes have to offer. To name a few - the Hummus was thick, creamy, smooth and  and tasted as good as it looked. If you like eggplant, there's the classic Babaghanoush which was chargrilled mixed with tomato, capsicum, onion and garlic; and Moutabel which had smoky flavours of the nutty tahini, garlic and lemon. And not forgetting the Tabouleh to refresh the palate that was made with tonnes of parsley, lemon juice, tomatoes and onions. Accompanying was a basket of lebanese bread to scoop and enjoy these delicious dips. A feast for the eyes and definitely the taste buds and stomach. 😍😋

Celebrating tastebuds. Follow me on IG @wheretastebudsspeak for more reviews.

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