placed inside the coronary heart of Korba, Heliopolis, Al Manzil restaurant gives a special patio dining revel in. We visited the restaurant on a hectic Thursday evening and fast grabbed a prime table by means of the fountain.
The indoors is reminiscent of a Syrian/Levantine courtyard house. dark brown bamboo chairs are paired with timber tables, with Arabic tune including to the whole genuine environment. whether or not you’re after delicious Lebanese food or seeking to enjoy a few shisha, Al Manzil restaurant is the cross-to vicinity.
Our meal started with a selection of mezze platters, served rapidly and with innovative aptitude. The salad become a playful fusion of grilled eggplant cubes soaked in a generous dressing of tangy lemon juice balanced out by way of a sweet and pungent pomegranate sauce and mixed with cherry tomatoes, parsley, bell peppers and onions — the latter adding a hint of crunchiness that worked nicely with the gentle aubergine.
It became observed by Al Manzil restaurant complementary signature dip tray, comprising scoops of selfmade labneh, bloodless moussaka and a ramification of pickles. This mezze-trio comes paired with anise-kissed crunchy breadsticks, freshly baked pita bread and a bowl of fresh greens.
We have been additionally served a chickpea-sesame puree spread across a shallow bowl, with perfectly pro beef shawarma strips mendacity in the middle. We introduced an plentiful drizzle of olive oil and indulged in this wonder of flavor.
For our primary path, we settled on fattet hummus and arayes bil lahmeh. Fattet hummus is a hearty Levantine staple — a cross between chickpea-bread pudding and chickpea casserole — made by layering fried pita bread, adding a generous quantity of laban, and showering it with a ample sprinkle of chickpeas and pine nuts. This conventional dish’s flavors absolutely hit all of the right notes. The creamy yogurt sauce subtly countered the nutty flavor of chickpeas, with the bread portions and pine nuts similarly enhancing the general revel in.
As scrumptious because the fatteh changed into, the arayes lahmeh changed into a real contender too: instantly-off-the-grill pita bread sandwiches stuffed with minced lamb meat and served with pickled cucumbers. The dish became served in a dibs rimman-based totally marinade — a blend of minced meat, onion, sesame paste and tomatoes. The succulent lamb’s flavor turned into heightened via the fierce vividness of pomegranate sauce and made our flavor buds dance with joy.
while it turned into time for dessert, we savored Al Manzil restaurant signature sweet dish ghazl banat bil ice cream — mastic ice cream wrapped in Arabic cotton candy and drizzled with pistachios. once my spoon broke thru the candy floss, it came apart, revealing a mountain of gooey ice cream. The dish delivered the sweetness of the floss’s velvety wool-like strands fused with the chewy, creamy mastic ice cream and the nuttiness of crispy pistachios.
We ended our good sized meal with two cups of Turkish espresso, enjoying a few more mins of right tarrab — and an unexpected summer season breeze — earlier than hitting the busy Cairo roads again.
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