- Home Delivery
- Outdoor Seating
- Kid Friendly
- Vegan/Vegetarian friendly
- Wheelchair friendly
- Outdoor Seating
- Kid Friendly
- Reservations recommended
- Wheelchair friendly
Contact 04 3438292 for reservations
The cuisine at Ayam Elezz showcases the golden era of Lebanon which was the 60s. This era bought major changes to culture of the country and the cuisine. Freshest fruits, vegetables and nuts are used in preparation of dishes which are pleasing to the eye and palate. A treat for vegetarians await at Ayam Elezz, keep reading to find out more..
Located at The Mall Jumeirah, this restaurant has the quirkiest decors I have come across. Designed as if you are entering a Lebanese house in the 60’s. The wall outside the restaurant has become a favorite for everyone to pose on, while the suitcase that serves as the doorstop makes you chuckle. There are also items like the old TV cabinet, typewriter and wallpapers which again make you feel like you are invited to a Lebanese home.
We were given an option to be seated outside which is again aircon area but for shisha smokers. We chose to sit inside as even the the view is fabulous as you can view the wild wadi and Burj Al Arab but we didn’t want to be in the shisha area.
Coming to the dishes, a wide spread was laid out in front of us and I was startled on where to begin. The complimentary lebneh and brioche bread were delicious and along with that some tabbouleh that was hand chopped and blended with sumac.
We were offered array of mezzes right from hummus to mhammara which were all delicious but the two must try dishes are the kibbeh lentil & Fattet Bateinjein. The kibbeh lentil is a vegetarian twist to the meat kibbeh. It’s a Gluten free and healthy option for those on diet. As far as the Fattet Bateinjein is concerned, it’s eggplant in yogurt and its delicious! Also you need to try the halloumi cheese that is prepared so deliciously, served with fresh pita bread and slices of tomato. Halloumi is pure heaven!
They do offer a wide range of grills as well, however since my guest and I are both vegetarians we opted for manakish to try instead. We tried the zaatar and cheese and Zaatar Jabali which were both hot and fresh!
For drinks we tried the Ayam Ellez cocktail that is a meal in itself, it is topped with fresh ashta cream and nuts. It’s basically a cocktail of the 60’s in Lebanon. We also tried the lemonade which is made by hand squeezed lemons and also the the pomegranate juice which was perfectly sweet and had no sugar added to it. I highly recommend these three drinks because they were very refreshing and all are squeezed by hand.
Our desserts were an absolute treat. We tried the kunefe and halwat al jibn. I wasn’t to happy with the kunefe served here as I like the vermicelli one more than the semolina topped one but it was cheesy goodness. The halwat al jibn was my favorite, stuffed with fresh cheese this milk pancakes are almost like the Indian Malai sandwich. Would recommend to cut down on the sugar syrup served alongside the desserts as it overpowers the dishes.
Overall, the food is fresh, made with love and I adore the decor so much! It’s really not like a typical order and go mall restaurant but there is a lot if thought put into it. Besides that the prices are reasonable and the service is prompt. They have also introduced platters for lunch and breakfast which look so tempting and I will be back to try them soon.
Thanks to the manager, Ms Rana for the hospitality and invite.
Contact Ayam Elezz at 04 4376069
Sicilia is what I would describe as a modern tavern with rustic charm. Dim lights, relaxed seating with wooden tables, wine bottles on the top of wooden barrels, all add to the ambiance.
Luckily this invite was on a weekend so I was completely relaxed and calm which is exactly what is needed for Italian food. The restaurant is easy to find, located on ground floor right beside Chor Bazaar at Movenpick Hotel Ibn Batutta. The hotel lobby has 88 arabic lanterns, its a breathtaking view!
Coming back to Sicilia, the menu is limited but consists choice of pastas, pizzas and desserts that can all be paired well. Before we place our order, our server brings a huge Margerita pizza. Perplexed as we hadnt ordered one, the server was quick to read my thoughts and explained that its from the chef and pointed at the kitchen window where Chef Marcello waved back at us. Isn’t that the sweetest gesture ever?
Munching on some delicious pizza and their complimentary brioche bread, we set to order our appetizers. I chose the Tropea Onion Confit with aged goat cheese, pear and pistachios while my guest chose to have Buffalo Mozzarella and Tomato Salad served alongside taggiascho olives. The Confit onion that was topped with goat’s cheese which is an acquired taste but personally I love it! The Buffalo Mozzerella salad was fresh and brought out the flavors of Italian tomatoes.
For our mains we wanted to focus on Pastas so I opted for the Gnochetti Asparagus & Moliterno fondue and my guest wanted to try risotto which he is crazy about. However the menu doesn’t have any vegetarian risotto option. We highlighted this to our server, she swiftly consulted the chef and came back to us stating that it will be prepared as per our liking. Few minutes later our table was filled with waft of cheese, there was my Gnochetti and my guest’s option, Asparagus and mushroom risotto. The quantity for the prices is a bit less but there has absolutely been no compromise on the quality of ingredients. I preferred my guest’s risotto more than my gnochetti. Both dishes were creamy and cheesy and delicious!
Coming to the desserts, I was recommended the chef’s special Apple Rennete and my guest opted for Hot Gianduja Chocolate Cheesecake. Honestly I am not an apple fan but my dessert was spot on! The dessert contained trio of elements such as apple fritter, apple pie ice cream which actually tasted like ice cream and apple gateaux, all tied with Calvados cream. The Hot Gianduja Chocolate Cheesecake was presented a very quirky manner, it was in a deep plate with meringue resembling a mushroom. It was delicious and rich of chocolate! Gianduja is a well known Italian chocolate brand and the cheesecake was a perfect rendition to it.
Post our meal, the sous chef, Mr Marcello explained us how the menu has been created. The restaurant’s head chef , Chef Stephano wants to provide a unique dining experience to all. The food is comforting and the chefs are ready to accommodate diners who have specific dietary requirements such as vegan/vegetarian. Though he personally prefers diners to enjoy Chef Stephano’s creations as they are.
I am surprised at how low the ratings are for Sicilia at Zomato. I really feel that this place is a hidden gem and a must try for those who crave authentic Italian food paired with some fantastic selection of wines. There is something beautiful about the rustic decor and dim lights that I loved a lot. Chef wanted to transport diners to Sicily in Italy and he was successful at it! The restaurant is always filled with tourists and those celebrating special occasions, therefore its recommended to book well in advance.
Contact them on 04 4445613 for bookings.
This recipe is a twist to what my granny makes. Its very delicious, healthy and a great way to add some gorgeous color to your table.
What you need:
2 cups cooked Basmati rice
1 cup boiled and grated beetroot
1/2 cup finely diced shallots
1/4 cup finely chopped bell peppers
1/4 cup julienne carrots
1/2 teaspoon finely crushed black pepper
1 medium green chilly
2 cloves of garlic
1/4 cup clarified butter
1/2 cup sharp cheddar cheese ( alternatively 1 vegan cheese slice)
1 tsp lemon juice
Salt to taste
2 clove buds
1 bay leaf
100grms cottage cheese cubes (Alteratively Boiled soya chunks for the vegans)
1 tsp salted butter
3-4 roughly torn lettuce leaves for garnish.
Using pestle and mortar, mince the green chilly and garlic.
In a pan heat 2 tsp clarified butter,clove buds, bay leaf, diced shallots and green chilly mixture. Saute the mix until the shallots go soft and translucent. Add the carrot and bell peppers too. Cover and let it cook for approx two minutes. The aim is not to loose the crunch but the vegetables have to be cooked perfectly.
Remove the pan lid and add the grated beetroot along with 1tsp lemon juice. We are adding the lemon juice to save the discoloration that happens to beetroot when cooked. Mix well, add the pepper powder, salt and cottage cheese cubes. Remove the mixture from heat, add in half of the cheddar cheese and let the warmth of the mix melt the delicious cheese. Let the mixture cool down and add the rice you had prepared earlier. Give a quick toss and you will see the colors of beetroot mixture quickly catching up to the rice as well.
Prior serving, add the lettuce leaves to a pan along with some butter and saute for a minute. Quickly add the remaining cheddar cheese and let it melt. Stir well and top this mixture over your cheesy beetroot rice.
The sharpness of cheddar and sweetness of beetroot just makes a lovely combination. Serve it warm and with love ❤
Note: Vegans can avoid the cheese or use the vegan cube cheese available in all leading supermarkets.
Calories don’t count when one is celebrating holidays. This dish is a bit rich but is great when you have vegetarians guests and want a different appetizer for them. On public demand..I bring you the Mad Cheesy Surprise which is very easy to make and delicious to have.
5-6 boiled small potatoes (not baby potatoes but at least size of your pinkie finger)
2 tsp chopped coriander leaves
1/2 cup grated sharp cheddar
1 tsp chilli flakes
2 tsp oregano
3 tsp crumbled cottage cheese (paneer)
1 tsp crushed black pepper
1 tsp butter
salt to taste
1) Cool the boiled potatoes and chop off from one end. With a spoon dig out the potatoes and make them hollow so that they act like a cup. Removed the scooped out potatoes and mash them.
2) Take the mashed mixture and add crumbled cottage cheese, coriander leaves, salt, pepper, oregano and chilli flakes. Mix well.
3) Take the hollow potatoes and add the cheddar cheese at the bottom of each potato. Top with the mashed potato mix and cheddar again.
4) Take a baking tray and line it with melted butter. Add the stuffed potatoes and bake for 20 minutes.
5) Remove from the oven when the cheddar goes all bubbly and gooooey. Serve hot with thai sweet chilli sauce.