CAIRO WEST MAGAZINE RESTAURANT REVIEW
It’ s all about the ingredients. And how you combine them. Sister outlet of the already popular Tamara restaurant in City Stars, the recently opened branch in Tivoli Dome, Sheikh Zayed gets it spot on. Although it has obviously benefited from the excellent reputation garnered by the Cairo flagship branch in City Stars, launched last year by four savvy young entrepreneurs, the steady stream of diners flowing into this gem of a place means it has already made its mark with the locals.
Cairo West Magazine was not going to be left out; we like to know where the best eats in the area are, so off we went. The restaurant has prime positioning on the first floor of this lovely new mall, wrapping itself around the strikingly landscaped courtyard. The floor-to-ceiling windows all around give a perfect view of the numerous water features below as well, you get a great indoors- outdoors feel, which suits the fresh, contemporary and eclectic decor. The restaurant is arranged in a flow of separate rooms with varying levels, making the dining experience more intimate than you would expect of a restaurant that can easily cater to 100 patrons at once. Traditional elements abound, mashrabeya screens and hand blown glass lanterns are there, but with a light and colourful twist that sets off the funky cushions scattered along the banquettes lining the walls. And you certainly cannot miss the splashes of the signature fuchsia throughout, very on trend!
It came as no surprise to discover that the menu had been put together just as cleverly. Sipping our jallab, that sweet date and rose water based nectar crammed with sultanas and roasted pine nuts, we browsed through a treasure trove of a menu, before placing the choice in the hands of our capable waiter. A brilliant decision! Delivering homage to the very best of traditional Lebanese cuisine, presented with care and obvious attention to detail, Tamara blew us away with an assortment of dishes that kept us dipping and dunking.
Created for sharing, and an accompaniment for sociable conversation, the creamy, light hummus and eggplant muttabal disappeared quickly, it must have been the delicious homemade bread that helped. A plate of stuffed vine leaves and stuffed seasonal vegetables soon followed, delivering citrusy perfection. Remarkably seasoned kibbeh kept us nibbling while we speculated on what treats were still in store, a bit like a magical mystery tour...
Well worth the wait, a heap of dainty mini- shawerma, crammed with tasty fillings of veal liver, beef, chicken and chicken liver proved to be irresistible, so when a huge platter of mixed grilled meats and chicken suddenly appeared before us we found ourselves truly challenged. But how can you say no to such succulent and wonderfully seasoned delights? We couldn’ t. And then there was a house speciality, liver cooked with lemon, chilli and celery. Any sour notes to mar the experience you ask? For me it was only the pickled cabbage, just too salty and loaded with chilli. An acquired taste I am sure, its Asian equivalent Korean kimchi never won me over either.
Labneh Tamtam: Ingredients:( Recipe makes 6 servings)
5 liters of milk 50 grams of salt
Directions:
1. Blend the milk and salt and stir them in a cloth bag. 2. Preserve the mix in the bag for a day 3. Roll the mix into small balls and make a rounded indentation in the center of each ball 4. Fill each indentation with some green thyme
Garnish the plate with some cherry tomatoes, black olives and olive oil.
Chicken Liver with Pomegranate Dip: Ingredients:
20 grams of chicken liver( make sure you wash it) 3 spoons of pomegranate dip 2 grams white flour 1 bay leaf ½ chili pepper ¼ green chili pepper
Directions:
1. Fry the chicken liver over high heat 2. Add ½ chili pepper, 1 bay leaf and ¼ green chili pepper 3. Add salt and pepper 4. Mix 3 spoons of pomegranate dip and 2 grams of white flour 5. Pour the sauce mix
To round off the evening we could have enjoyed a nicotine-free shisha, an obviously popular item, but opted for a decadent dessert and a glass of mint tea instead. The creamy-cheesiness of outhmaliya bathed in fragrantly sweet rose water syrup defies description, but that in itself has guaranteed a return visit to Tamara in the very near future.
Tamara Lebanese Bistro Open daily from 12.00 to 24.00 hrs. Address: Tivoli Dome, Sheikh Zayed, 6th October City Tel: 012 000 06065 Facebook: facebook. com / TamaraBistro Twitter: @ TamaraBistro
76 77