The Lamb One

Metro Magazine NZ - - Food -

It starts with a baguette — rather than the cafe’s pop­u­lar sour­dough — for ease of eat­ing. Next come a swipe of house-made lab­neh on one side of the bread and Moroc­can ketchup, spiced with gin­ger, cin­na­mon and cumin, on the other. Kibbeh-style meat­balls — made from lamb, sumac, all-spice and bul­gur wheat for tex­ture — are warmed and plopped into the sub in a neat lit­tle row. Chewy sul­tanas and waxy pine nuts add tex­ture, while an olive oil­dressed pars­ley and mint salad of­fers herby fresh­ness. St Kevins Ar­cade, Karanga­hape Rd, K’ Rd precinct.

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