Al Malouf Restaurant
Time Out Says
The staff make you feel at home and explain the various dishes which for starters include a Tunisian mezza, multitude of appetisers, cooked vegetable salads and legumes such as carrots, aubergines, peppers, tuna, squid, lentils, chickpeas - flavoured, often with cumin and garlic.
The zaalouk of steamed aubergines mashed with tomato, garlic, lemon, cumin and paprika was the star of the disappointing lot though. For a main course, we opted for couscous, which is the national dish of Tunisia. Given the choice of wheat semolina steamed over a stew of lamb, or chicken accompanied or the vegetables, we recommend the former.
By Carolyn Robb | 01 Mar 2002
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