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Hiba, Borough, London

limster Nov 25, 2007 07:14 AM

Drawn into this Lebanese place by the promise of a raw lamb kibbeh, I found that they've discontinued the dish.

The hummous is good, smooth, a bit heavy on the tahini, but nicely smoothened over by a pool of olive oil and a little pile of chick peas.

Makanek is savoury but basic, the pinenuts embedded in the meat providing mostly textural contrast rather than aroma. A thin and vinegary sauce which is fine if applied judiciously. Asked for toom, but none came...

Little spinach and pinenut filled pastries were ordinary, lukewarm on the inside and a touch plain, as if premade, frozen and baked as needed.

Pretty good tray of baklava, sweet and nutty, and fairly crispy filo that was not overwhelmed by the honey.

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  1. limster RE: limster Apr 25, 2011 06:37 AM

    This place has really grown on me over the last few years -- having sampled a broader section of the menu over several meals, it;s really worth checking out the:

    Fattet Hommos B`laban - a gorgeous garlicky yogurt base, with chickpeas and pinenuts, glossy with olive oil, and a beautiful textural contrast with incredibly crunchy pieces of toasted pita.

    Jawaneh - outstanding grilled chicken wings with toom/garlic sauce; with smoky savoury and charry bits, moist, tender juicy. One of the best chicken wings around.

    Mouhamara is also an excellent rendition, nutty peppery sweet spicy.

    2 Replies
    1. re: limster
      howler RE: limster Apr 25, 2011 07:16 AM

      thanks for introducing us to this place limster. their falafel is also excellent.

      1. re: limster
        deansa RE: limster May 1, 2011 12:24 PM

        Agree the jawaneh is very nicely grilled, up with some of the best grills I've had. Garlic sauce could be a bit more garlicy, but I'm splitting hairs here.

        I found the fattet a bit watery and muted though – maybe it's just personal taste, but I grew up with renditions where the yoghurt was much thicker, there was more chickpea action, and some pine nuts livening up the top.

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