The hommos dip arrives soon after we start on our haloumi. It’s light and creamy; a blend of chickpeas, fresh lemon juice and tahini ($10.90). Served with soft pita bread it’s best served thickly spread. I’m enjoying it though I would prefer the pita bread to be toasted to add some needed textural difference.
The rekakat is the next that comes out ($4.50 each). It’s lightly fried filo pastry filled with feta and mozzarella cheese, freshly chopped onion and herbs. It bursts with cheesy flavour; spilling out and coating the flakes of pastry which have escaped from the food item daringly. It’s very middle eastern meets Mediterranean; reminiscent of a Greek dish I’ve tried elsewhere.
We finish off with sambusek ($4.50 each). It’s homemade pastry filled with marinated lamb, pine nuts and traditional spices. It’s served with a lightly spiced yoghurt dip that is cooling on the palate. The pastry is crumbly (like that Ed Sheeran song, Jeremy laughs) but is filled with a wonderfully aromatic mixture that has me salivating. It’s filling and before long I realise we perhaps over ordered, despite the small size of the dishes.
All up our meal was really enjoyable and diverse from your standard tapas fare. A great treat after the torture I put Jeremy through shopping up a storm!