I am very lucky to have parents that are gamed to try almost any kind of food.
I brought them to Mamnoon, a Middle Eastern restaurant I wanted to go for a very long while.
We went there for lunch, and they were serving mostly Mana’eesh, similar to a wrap and kulage, a griddled Arabic sandwich.
They were making their wraps and bread fresh in the restaurant, and they were really tasty.
It totally brought me back to the memory of having delicious shawarma in Cairo.
The wrap was soft, thin, crisp and fresh.
Strong enough to hold the tasty content, and thin enough to let the content shine.
For the wraps, Mana’eesh, we shared a fleifleh, the wrap with hot pepper paste and sesame, with the addition of shish taouk, marinated grill chicken.
The fleifleh had peppery chili flavor and spiciness, it was also a little sweet and flavored with parsley and perhaps mint as well.
The additional shish taouk was tender.
We also had lahm bi ajine, wrap with a thin layer of lamb paste, onion, chilli and parsley.
The slightly gamey lamb flavor that lamb-meat lovers adored was partnered with nice herbs and fresh crunchy parsley.
The wrap was also a little peppery spicy.
Finally, Kulage, sandwich, we had kefta arayess – thin layer of beef, with onion, chili and parsley.
Nice onions, crisp lettuce, it was buttery and with thin layer of beef.
The bread was toasty, fluffy and still thin.
On the side, we had baba ghanoush.
Smoky and smooth eggplant, with a well of olive oil and chives, it was perfect spread for the even more impressive pita bread.
There were whole wheat and also white pita.
The white pita was fluffy, soft with the comforting doughy aroma.
The wheat pita was hardy and tougher in texture.
Shorabat Adas, a red lentil soup with cumin, fried garlic and coriander which was extremely delicious.
It was probably the best flavored lentil soup I had in town so far.
Strong aromatic in cumin flavor, it was every bit garlicky and smooth.
A very nice touch with crisp pita bread to contrast the smooth soup texture.
I just wish it was a little less salty.
Lastly, I had to tried their ful madamas, fava beans with onions and tomatoes.
It looked like the ful had other beans with fava beans as well.
It was also cumin dominant, meaty, savory, and a little salty.
I had the mint tea, and waiting for it to repeat the mint tea sipping experience in Siwa, Egypt — with an extremely strong brew of tea from lots of mint leaves and LOTS of sugar!
This mint tea was nice and soothing, and was not sweetened and could be stronger.
Their dinner menu was small but attractive, and I cannot wait to go back and try their lamb kefta and seabass dish.