Restaurants & Bars 16

Petit Alep, how succulent and spicy art thou!

emerilcantcook | Mar 7, 200801:38 PM

Finally tried this petit gem for a quick casual dinner. We were a little bit un-excited since most of the establishments we have recently tried had turned out to be over-hyped duds. But boy we were wrong! I had the terbialy kebap, succulent meat pieces covered with a spicy sauce. This was definitely the best kebab I have had in a long while. The rice accompanying was fluffy and was made with a more traditional recipe that includes tiny bits of vermicelli. My partner had the Aleppo sausage and said it was good. From a tiny bite he had spared me I can tell that he wasn't lying. We also shared an order of fries, nicely spiked with cumin, red peppers (and I believe) some sumac. All excellent, all made us wonder why we haven't tried this place before. We finished our dinners with atayef and a dish whose name I cannot recall, but I have eaten elsewhere. It is a very traditional recipe of the pan-Ottoman cuisine(s): plain, almost non-sugary and jelly pudding pieces topped with ice cream, rose syrup (some places will use rose water instead) and pistachos. The result is a contrast of textures: jelly, crunchy and creamy. Meanwhile the plainness of the pudding balances the richness of rose syrup and ice cream. I can promise that it tastes even better in the summer. We were happy diners, so happy that we suddenly decided that Montreal was not that overrated afterall.

But the biggest praise came from my partner, who said that the place smells just like his hometown located north of Aleppo, across the border. What more can you say after that?

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