Chancing on Lebanese eaterie a stroke of luck
HAVING ventured out on a trip to Durham, which we instantly regretted given a sudden downturn in the weather, this little restaurant caught the eye on our way up towards Durham Cathedral.
My guest and I soon found ourselves seated near the kitchen area, where I could see at least four chefs hard at work while as many waiting staff were standing at attention, ready to leap into action.
And service did indeed prove efficient, and friendly, as our dishes and drinks were promptly placed before us and empties whipped away.
It’s comfortable too, quite dark but with lots of colour: aubergine walls, decorative quilts on display, jewel lamps and a cosy rug on my seat.
WHAT’S FOR STARTERS?
The selection of hot and cold starters featured pretty much all the things we like, so, having very nearly gone for his fall-back garlic bread, my guest instead picked hummus Beiruti, (both £4.75), which added peppers and parsley to the usual chickpea, tahini, lemon juice and olive oil combo.
The portion didn’t look very big when it arrived but it was accompanied by Lebanese bread – the size of naan but far lighter and deliciously flaky – and proved ample.
But anything would have looked small next to my choice of mixed starter, which was a taster of eight items from the menu for £7.20. The dish looked beautiful: the likes of plain hummus jostling alongside such treats as smoky baba ghanoush; salty halloumi; a stuffed vine leaf; falafel and labneh – a cream cheese. Slices of cucumber and lemon divided the mixed tasters and, with dips and tabbouleh (salad), it had all the tastes and flavours I’d hoped for.
AND FOR MAINS?
Deciding traditional was the way to go, I opted for moussaka, given this was the epitome of many families’ idea of experimental cooking back when it first overtook lasagne as a dinner party staple.
Remembering the less than perfect efforts from my childhood, I wanted to know what an authentic moussaka tastes like.
The answer is oily. But it’s also delicious.