Lebanese food at the DIFC 4 Reviews
From Time Out Dubai Eating Out 2008
DIFC is an eerie place to venture at night, so perhaps head here in the daytime. When you get there, order the fattoush, topped with crisp shavings of toasted bread on a tumbling mound of fresh lettuce, tomato and cucumber in a zesty lemon dressing.
The stuffed vine leaves burst at the seams with soft rice, tomato and parsley infused with lemon, and the shankleesh salad features crumbly goat’s cheese with chopped fresh vegetables.
For something more substantial try the succulent makanek sausages in lemon butter sauce or the thickly textured kibbeh nayyeh – a mound of fresh raw lamb pulverised with crushed bulgur wheat. The mixed grill is also a winner – a spiced sheet of flatbread with nuggets of tender chicken shish taouk, lamb brochette, kofta kebab and arayess lamb.
If you have room, the desserts are worth a foray. Devour the kashta bil asal – a firm puddle of fresh clotted cream sprinkled with crushed pistachio nuts and drizzled in thick, gooey honey – or the sweet and flowery muhalabia pudding of milk and cornflower with rose and blossom water.
Both should end the meal on a good note.
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