Beirut Mezza

Hi foodies!  OIIG was fortunate in enough to be invited in to one of Adelaide’s newest Lebanese restaurant and Shisha bar, @beirut_mezza . Ok, not into shisha but for those of you who are, there’s Beirut Mezza on Melbourne st. What I did really like is the snacks served to every single customer! Who the hell knew carrots with lemon and salt were so freaking moreish! You get mixed nuts as well, Mr OIIG, loved those. 

Anyway, more about the food! This place is authentic Lebanese, family style. This is what I would expect when invited to a Lebanese home, no pretense. The dips? Labne, hummus and one of the best baba ghanouj dips I’ve had! That eggplant is smoky baby! Freaking heaven! 

Imo Lebanese salads are everything. Tabouli is a favourite and one of the reasons I grow forests of parsley and Fatoush, which was or is made using old pita bread so it doesn’t go to waste. South Lebanese farmers used to fry off the pita in olive oil, ‘cos everything tastes better fried?  Then mix it with whatever produce they had available. 

My ultimate fave of the lunch was batata Harry which means spicy potatoes. To freaking die for! The heat slowly creeped up on you and I’m all about that. The element of surprise! 

Haloumi lovers, yes I can see you looking up!  The haloumi was not spongey, haloumi is supposed to be tender and soft. This was tender and soft. If you eat spongey haloumi, it’s not good. This is what I look for when eating haloumi. 

Sambousek and kibbe was well spiced and I would go back just for their sambousek. Huge plate for me please. 

Mekanek, Lebanese sausage, served in pomegranate molasses, you have to try this. You must squeeze the lemon, it’s not decoration people! You will get a concentrated sausage with perfect balance.  You got the sticky sweetness of pomegranate molasses, the seared concentrated meat and the acidic hit you need from the lemon. I get it, I get it now!