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36 RESTO OF THE WEEK FOOD Ali Baba Easter is the day we celebrate lamb, with the meat being the star of many Easter lunches on the island. However this tasty meat should not be restricted to Easter alone. Check out Ali Baba for the best lamb on the island and, if you're brave enough, try it raw! Ali Baba is a cultural gateway, opening doors to the world of Lebanon with a feast of colours, textures and aromas that transport the diner to a different world. Lebanese food traditionally uses very little animal fat, with butter and oil only used for a few desserts, making it the ideal eatery for the health-conscious looking for a deli- cious meal. Ali Baba has always had a repu- tation among the true foodies in Malta. The restaurant used to be just a hole in the wall in Gzira – not much to look at, in a less than desir- able part of town – but the dining experience has always been worth a little bit of discomfort. The refurb had some foodies a bit jittery – 'if it ain't broke don't fix it' – thinking maybe prices would go up and food quality go down, but more than a year in, the restaurant is pretty much as good as it used be, just in a prettier environment which can never be cause for com- plaint. Owner Abdul Rahman Harb be- lieves that the ultimate dining ex- perience lies in the choice of qual- ity ingredients, cooked simply to release natural flavours. You can expect a variety of meze style starters that are great fun to share. Start with the dips served with flat bread – hummous bi ta- hini and the best smokey baba ga- noush you've ever tasted. My favourite part of Lebanese food will always be the starters – one bite offers so many different flavours – falafel, weraq el enab, kibbeh, arayes stuffed with spicy lamb and some even stuffed with chicken. Though the thought of offal is awful to many, at Ali Baba, you re- ally have to try it before you can say you don't like it. Though I wouldn't usually pick offal dishes off of any menu, at Ali Baba the stewed kidneys and livers are cooked to perfection and chicken livers that seem closer to foie gras than to ac- tual chicken liver. The star of the show by far has to be the lamb, butchered by Abdul Rahman Harb himself, every mor- sel is tender and tasty. If you are brave enough, try the raw lamb in salt and pepper – we eat raw fish and raw beef, so why not raw lamb – its definitely worth the risk. Round off the meal with a piece of baklava heaven. Small bites of filo pastry filled with nuts and honey and wash it all down with some award-winning Lebanese red wines. Once you've eaten your fill, why not take something home with you. There are a myriad of Lebanese in- gredients on offer – pomegranate syrup, dates and ghee – as well as some easily transportable dishes. On more than one occasion I have tasted the unmistakeable flavour of the Ali Baba baba ganoush around the table at some foodie friend's house! Though Ali Baba makes you think of the story of the 40 thieves, you can be sure it will be you that feels like a thief when leaving the restaurant. Although the prices have increased a little bit since the refurbishment, the restaurant has always been known for great qual- ity at really reasonable prices and despite the fancier surroundings the prices have remained reason- able. Rachel Zammit Cutajar takes a look at a restaurant and brings a recipe, wine and delicacy of the week. Write to us with your comments on restaurants or submit your own recipes to rzammitcutajar@mediatoday.com.mt Charles Grech & Co. Ltd., Valley Road, B'Kara Tel: 2144 4400 Greco di Tufo – Donnachiara, Campania, Italy The Donnachiara winery's Greco di Tufo might be produced from grapes that are bought in from other growers (rather than being produced from the grapes of estate owned vineyards) however that does not mean that any less care or attention has gone in to the selection of those grapes than would have gone into the tending of them. A slow and cool fermentation in stainless steel was utilised to preserve as many aromas and delicate flavours as possible, before this Donnachiara Greco di Tufo was then bottled. Straw yellow in colour, this Donnachiara Greco di Tufo offers a subtle nose of melon and grapefruit before revealing a supple and medium bodied palate. Notes of melon lead as this Greco is tasted, with a typical chalky minerality emerging from the mid-palate. Hints of grapefruit carried over from the nose remain as this wine slowly fades. Overall this Donnachiara Greco di Tufo is a nicely balanced wine that show good typicity, even if the "X" factor required for a 90+ score is missing. Exclusively imported by Charles Grech & Co. Ltd, Valley Road, B'Kara T: 2144-4400 Looking for lamb this Easter? Look no further than Ali Baba WINE OF THE WEEK Address: 9, Fredrick C Ponsonby Street, Gzira Tel: 21340119 Lebanese arayes – flat breads stuffed with juicy minced lamb or chicken Ali Baba has recently undergone a complete refurb, bringing the décor in line with the quality of food you can expect Take home some Lebanese goodies after the meal