Restaurants and cafes has long been
popular among fans of this cuisine in Jakarta goats. Once the extent of the
Middle East region, and so their rich culinary diversity, so that each
geographical region has a characteristic and strong culinary character. Gagrak
Lebanon - which have strong market share in Paris, for example - is one of a
variety of culinary desert.
In general, the cuisine of this region does have a resemblance to each other. There's always rice (or couscous and semolina) flavored. There is a broth soup with goat's very intense. And roast mutton - either intact animal, animal body parts like thighs, and the meat is chopped and wrapped around a kebab skewers alias.
Gagrak Lebanon is - to my knowledge - is characterized by the presentation of the garlic sauce for roast lamb mencocol. Both have their scent is very strong. However, when combined with one another, it turns out they each "weaken", so to blend the very frontier. (Hahaha, of course, after eating more often you should shut your mouth for the rest of the aroma of garlic is not ambush your friends who you talk to).
The location is also quite strategic. On the second floor of an old shop building in the region known as Jalan Sabang. I always like to find a seat near the window, so it can look down - in the direction of traffic on Jalan Sabang. The atmosphere reminds me of a similar small restaurant restaurant in Paris.
My favorite here is the alias Mashawi Mushakal mixed kebab. The price is Rp 60 thousand. Sorry, did not "student price", anyway. But, for a dish like this, it is clear value for money.
Individual platter consists of kebab (grilled meat) chicken, lamb kebab and kofta (minced lamb) - with a little tabouleh (a salad of parsley and tomatoes), and french fries. French fries - if you ask in a friendly - can always be exchanged with pita bread. In my opinion, this dish is eaten with bread better fit the typical Middle East. But, for the sake of "the restaurant & cafe" to the house, then they show it with fries.
All the meat is baked with a level of maturity that is very fitting. Intense spices are attached on the surface, in which the meat is very juicy. Mak nyuss!
If you are eating-do, should start with mezze (appetizers), both the cold (bil tahini humus, moutabal, or tabouleh) or heat (falafel, sambusek, sambosa, or lahem bil ajen). Soup is also complete. My favorite here is sorbic Laham (goat soup watery soup). But here too there is sorbic dajaj (chicken soup) and sorbic fennel (lentil soup) dishes like India.
In general, the cuisine of this region does have a resemblance to each other. There's always rice (or couscous and semolina) flavored. There is a broth soup with goat's very intense. And roast mutton - either intact animal, animal body parts like thighs, and the meat is chopped and wrapped around a kebab skewers alias.
Gagrak Lebanon is - to my knowledge - is characterized by the presentation of the garlic sauce for roast lamb mencocol. Both have their scent is very strong. However, when combined with one another, it turns out they each "weaken", so to blend the very frontier. (Hahaha, of course, after eating more often you should shut your mouth for the rest of the aroma of garlic is not ambush your friends who you talk to).
The location is also quite strategic. On the second floor of an old shop building in the region known as Jalan Sabang. I always like to find a seat near the window, so it can look down - in the direction of traffic on Jalan Sabang. The atmosphere reminds me of a similar small restaurant restaurant in Paris.
My favorite here is the alias Mashawi Mushakal mixed kebab. The price is Rp 60 thousand. Sorry, did not "student price", anyway. But, for a dish like this, it is clear value for money.
Individual platter consists of kebab (grilled meat) chicken, lamb kebab and kofta (minced lamb) - with a little tabouleh (a salad of parsley and tomatoes), and french fries. French fries - if you ask in a friendly - can always be exchanged with pita bread. In my opinion, this dish is eaten with bread better fit the typical Middle East. But, for the sake of "the restaurant & cafe" to the house, then they show it with fries.
All the meat is baked with a level of maturity that is very fitting. Intense spices are attached on the surface, in which the meat is very juicy. Mak nyuss!
If you are eating-do, should start with mezze (appetizers), both the cold (bil tahini humus, moutabal, or tabouleh) or heat (falafel, sambusek, sambosa, or lahem bil ajen). Soup is also complete. My favorite here is sorbic Laham (goat soup watery soup). But here too there is sorbic dajaj (chicken soup) and sorbic fennel (lentil soup) dishes like India.
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