Bou Melhem Restaurant | Review

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We’ve already heard of it through word to mouth and social media, but didn’t really get the chance to visit Bou Melhem Restaurant in Sin El Fil until last Friday. As soon as we walked in, the friendly staff welcomed us and guided us to a nice table close to the bar. We then had the honor to meet with the owner himself, warmly welcoming us and wishing us a beautiful night ahead.

Bou Melhem counts an indoor setting and a terrace, and organized a special ‘One Man Show” event on Fridays so we were kindly warned about the high music and waiters suggested we move our table to the terrace in case we were disturbed.

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We didn’t really have to order, the restaurant specialties were served throughout the night from the appetizers to the salads and main dish, all the way to cocktails and desserts.

Here’s an overview of what we tasted along with our feedback:

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Tabbouleh & Fattouch: Although the tabbouleh really needed a lighter hand on the salt, it was very tasty and fresh; yet the fattouch came from another dimension: The perfection of the flavors and the impeccable balance left us speechless!

Eggplant Salad (Batenjen el Raheb): While I didn’t taste this dish because I’m not really fan of eggplants, my partners did express enjoyment in it but only as average; they didn’t think there was anything special about it except the colors and presentation.

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Raw Kibbeh & Tebleh: They come from the same background, but Kibbe includes an additional ingredient that’s Burghul (crushed wheat): They both tasted amazing and as fresh as they looked.

Roasted Hummus, Crispy Shankleesh & Mouhammara: These dishes are among Bou Melhem restaurant’s mezze specialties. DO NOT, I repeat DO NOT visit Bou Melhem and leave without trying them!

Pesto Chicken: I would definitely have added a little more salt, but they tasted amazing and although the dish was overwhelmed with pesto, it didn’t cover up the chicken taste that both my partner & I love.

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Lahmeh Ras Asfour: It’s basically a dish that consists in small beef cutlets marinated in Pomegranate Molasse: Absolutely heavenly to taste buds and that comes from my best friend who rarely eats meat!

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Halloumi & Figs: This dish is definitely recommended to you if you’re a fan of sweet and salty.

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Mixed Grill: Generous portions and buttery taste. I honestly cannot think of a word to describe how moist and tender the Kafta, Meat, and Taouk tasted; definitely a must try whenever you visit!

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Although we were too full to even consider dessert, we were presented a selection of fresh season fruits and Lebanese puddings (Mehallabiye & Meghli); we also couldn’t leave without experiencing Bou Melhem’s special Frappé drinks (Caramel, Mocha & Lemonade) and Sharab El Wared which marked a special place in our hearts.

Of course the concept was not only about experiencing the food, we were also treated to the ‘One Man Show’ and had a blast dancing to the oriental tunes and then after midnight, the whole restaurant lights were dimmed and we got to enjoy some occidental music until early hours.

Overall, Bou Melhem Restaurant was a one of a kind experience that we cannot wait to re-live!

 

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Knefeh: Lebanon’s Favorite Breakfast!

Popular in Lebanon and around the Middle East, Knefeh is a much-loved syrup-soaked cheese dessert mostly enjoyed for breakfast with Ater which is Arabic for Sugar Syrup! 🙂 Now since in Lebanon we enjoy this privilege in almost every bakeshop and gourmet, I decided to share with you a simple recipe to create this little wonder and host a sweet  party in your taste-buds!

Serves 

20 Pers

Preparation

   30 Min

Cooking

60 Min

Chilling

Overnight

Ingredients: 

Knefeh:

160 G Unsalted & Melted Butter

440 G Corn Flakes, finely Crushed (Easier than the kataifi pastry but you can use it as well)

41/2 Cups Milk

110 G Caster Sugar

90 G Fine Semolina

600 ML Thickened Cream

1 TBSP Corn Flour

1 TBSP Rose Water

500 G Sweetened Akkawi Cheese (You should soak it in water overnight a day before because it’s super salty but believe me it’s worth it ;))

Ater:

440 G Caster Sugar

1/2 TBSP Lemon Juice

1/2 TBSP Rose Water

Step By Step:

  • Mix Corn Flakes and Melted Butter in a bowl to combine and completely coat the cereals then pour half of the mixture in your 24 cm x 34 cm x 4 cm tray. Keep it refrigerated until needed.

  • Dissolve Cornflour in 1 TBSP of warm water then add it to a large saucepan containing milk, sugar, semolina and cream; place mixture over medium-low heat and cook, stirring constantly, for 12 minutes or until very thick.  after that, remove from heat and stir with Rose Water, then allow the mixture to cool a bit.

  • Now the Fun Part! Preheat your oven to 180ºC  & spoon half of the semolina mixture over Corn Flake base, then scatter over Akkawi cheese. Cover with the rest of the semolina mixture, then scatter over remaining Corn Flake mixture.

  • Bake for 25 minutes or until the edges start to bubble, then remove from the oven and allow it to cool completely before refrigerating it overnight.

  • Ater or Sugar Syrup is pretty easy to make! Place the Sugar with 1 cup of water water (250 ML) over medium heat and stir until the sugar is completely dissolved, It should be ready after 8 minutes of stirring or when you feel like the mixture has thickened; Remove from heat and allow to cool completely.

  • TIME TO EAT 😀 Preheat your oven to 200ºC and bake Knefeh for 10 minutes or until Cheese just starts to ooze from the sides. Drizzle with Syrup and cut into portions then decorate with pistachios. Serve Immediately!

There you have it loves ❤ The Perfect and easiest Knefeh Recipe there is! Don’t forget to share it with your friends and send me your feedback! Until Next Time 😉