Kazbah at Balmain, Sydney

I’ve never been a breakfast type person, I know its terrible. But, sometimes, I crave for just a relaxing morning, good coffee, good food and good friends. Just gather around and just chat what has been happening in their lives. I’ve got several recommendations to try out the Moroccan Restaurant, Kazbah, located in Balmain, Sydney. My mind kept on wondering what sort of food do the Moroccans eat for breakfast?

Determined to venture into a new genre of food, I made up my mind to wake up early on a Saturday morning to give Kazbah a visit. Since the restaurant was packed, the waiter asked us, whether if we don’t mind sharing a table, which we perfectly understood. So, we said yes. Once we sat down, he came back again and told us, he would leave one seat gap in between customers for the shared table. I thought, why don’t all restaurants do this? Instead of packing people like sardines in a tin can into a shared table.

First up is the famous the Lamb Tagine – Minced lamb, caramalized onions, roasted tomatoes, egg, spinach and capsicums. We dug into the Tagine straight away because the aroma permeating from that dish was just mind blowing. All the herbs, spices and everything elseyou could imagine coming from a kitchen in Morocco. Just that distinct smell of Cinnamon, Cumin, Sweet Paprika and many others. Complex, but well made for each other. A serve of grilled Turkish Bread and Pita and a wedge of lemon was standing by on the side of the Tagine. I dipped the bread into the Tagine and flavors were just phenomenal. Its nothing but tasteless but also, its not overpowering which is very important in all dishes. Next, would be trying out the lamb mince and the runny egg yolks and the spinach. The lamb mince was very moist, very well seasoned and it was absolutely delicious.

Next up is Bisteeya,a filo pastry dish with prawn, capsicum and feta cheese. It was very subtle compared to the Tagine. Seasoning was perfect and ingredients were excellent. I think, this dish needs a little bit more salt and pepper and also, chilli flakes to give it the heat kick. A dash of lemon would lift this dish up. The most surprising thing about this dish, is how light it is. It looks like as if it would be as hard as a brick, just from the outer appearance but, when the knife goes in to cut it, it yields easily. Pastry was magnificent, a hint of sesame seeds on the top to give it the extra crunch.

I would recommend Kazbah to everyone especially to those people who have always been eating the usual breakfast of Eggs Benedict and Scrambled eggs.

Good job Kazbah!

Kazbah on Urbanspoon

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