Middle Eastern Restaurant

Update: This business has ceased its operations.

Middle Eastern Restaurant (مطعم الشرق الأوس) is a Arab-Persian restaurant in Ivory Plaza, located adjacent to Korean Cafe Gil. The row of shop lots at the ground level of Ivory Plaza hosts several types of international cuisine. Speaking of globalization!

For my appetizer, I order the Motabal (متبل, RM5.00) which comes with a piece of pita bread. The motabal is a mashed dish made of eggplant (brinjals) and mixed with sesame oil. It is supposed to be used as a dip for the pita bread. The sesame oil serves to give an aromatic appeal and a "moist" feel to the appetizer.

The pita bread itself is tougher and rougher in texture than our local roti canai. I find the former less oily and drier, which means it is more suitable to be eaten with some kind of dip, like the motabal.

The Doleymiyeh Lamb (RM14.00) is a fusion dish of rice, bread and lamb. Beware that this dish is served in a large portion, or "Middle Eastern portion" as the server explained.

The rice used in Middle Eastern restaurants is usually the long-grain type. Unlike our local white jasmine rice, long-grain rice is less glutinous and does not form sticky clumps so easily. The taste is also quite plain, therefore the onions rings and several drops of lime juice are meant to give extra flavoring.

The bread is unlike anything I have tasted before. It is essentially several interleaving layers of baked flour. The bread in this dish resembles more closely to omelette than bread. Its texture is quite delightful to the mouth. Quite a recommended treat.

As for the lamb, the portion is quite generous for the price tag. The meat is flavorful but not in any spicy way. In fact, none of the ingredients used in this restaurant is spicy. One note is that the lamb can be a bit dry because its moisture has been absorbed by the rice.

A complementary bowl of soup is included. The soup is made from chicken stock but the taste is surprisingly closer to pumpkin soup. Ingredients used in the soup are carrots, corn and green peas.

For drinks, we ordered a bottle of Barbican (RM3.00), which is a brand of pomegranate-flavored malt beverage made from malt and hops. Ironically, the pomegranate flavor comes from flavoring, not actual pomegranate juice. The taste is tangy because it is carbonated. The drink resembles both soda and beer (without the alcohol content).

I think the food quality at Middle Eastern Restaurant deserves some merit. The price is also quite favorable when you consider the serving portion. This is definitely a recommended restaurant if you are new to Middle Eastern cuisine.