Tawlet is yet another of Kamal Mouzawak‘s creations and a must-stop on your foodie tour of Beirut’s restaurants. The concept of Tawlet is unique: give a chance to Lebanon’s artisan foodproducers and cooks from different regions and villages to showcase their traditional dishes on a rotating basis. Every Friday morning, the menu (which varies daily) is published on the restaurant’s website.
Today, we had dishes showcasing the city of Tripoli and the surrounding villages in the North of the country: we tasted a kibbeh stuffed with eggplant mousse, ouzé, (puff pastry stuffed with meat or chicken, rice and spices (a specialty from Tripoli), kafta in yogurt sauce, a wheat berry and chickencasserole (requiring 5 hours on the stove), a dandelion salad, a wild purslane and yogurt salad, a swiss chard and blackeyed pea stir-fry, several traditional desserts and of course some fresh fruit salad and cherries from Hammana.
Service is buffet-style and all-you-can-eat (from 1 to 4 PM) although drinks (wine, arak, coffees) can be ordered.
At our communal table,Kamal, Nabeel, a journalist from the New York Times; Massimo, an Italian press correspondent based in Cairo , visiting Beirut for a little stress relief (!!); Michael Karam, the author of a celebrated book on Lebanese winemaking, and Madeleine from the UK, representing Coco (PR).
Tawlet: +961 1 448 129, Mar Mikhael, Beirut, Lebanon
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