The Lebanese like to joke that they always do it best; from living well to knowing how to have fun at all times. After trying out Sabaya at the Semiramis InterContinental, I can concur that this is Lebanese food at its finest.
In the Lebanese dialect, Sabaya literally means girls; so I called up some friends and made it a girls’ night out to eat a lot and laugh as much as we can.
As soon as I stepped into Sabaya, I knew I was in for a unique and exquisite experience. A few feet away from the door and I was already lost in the aroma of Lebanese cuisine. I couldn’t wait to get inside and start eating, and without an ounce of guilt: Lebanese food is known for its spice infused tastes, use of lean meat and heavy use of olive oil, making it rich in flavor and little else.
We were greeted by a friendly waitress in ethnic attire. For a moment, I forgot where I was and felt as though I was strolling through Lebanon’s countryside. The tablecloths and cushions are embroidered with traditional stitches and even the menus are adorned with oriental designs.
The menu included an assortment of more than 12 hot and cold mezzas, including spicy cheese, sambousak (a pastry stuffed with spinach, meat or cheese), fattoush and taboula (both classic Lebanese salads).
A must-try is the olives mix mezza, a medley of green and black olives with a heavy dose of olive oil, but beware, it’s a bit spicy. There is also the hummus bil lahma, which comes with small pieces of veal served on top.
Offered with the appetizers is arak, an alcoholic Lebanese beverage commonly served with mezzas. As our mezzas were being prepared, a complementary bowl of fresh salad vegetables was brought to our table in keeping with Lebanese tradition, but I suggest you don’t waste your appetite nibbling on it because you’ll need every inch of your stomach for the forthcoming meal.
Throughout the night, a waiter was close by, filling our plates with freshly baked bread that came right out of the oven straight to our table.
Some dishes have the same name as their Egyptian counterparts, but are, of course, prepared in the traditional Lebanese way. For the main course, the waiter’s recommendation was the mixed grill served with labnah, a Lebanese specialty of strained yoghurt, which is a healthy, tasty sort of sour cream. You can also enjoy the mixed grill with toumeya, a garlic and mayonnaise mix. Go easy on the garlic if you’re on a date or are planning an outing after dinner.
Another platter was the mixed seafood dish, a mix of freshly grilled prawns and mussels, both of which were a heavenly indulgence.
For chicken lovers, try the mesahab, grilled chicken served on a mix of herbs.
A piece of advice: Don’t let the waiter take away the mezzas when the main course is ready because they complement any dish.
The Lebanese are famous for their sweet cheese dessert, which comes as rolls stuffed with sweet cheese that is often drizzled with sugar syrup flavored with orange blossom.
Also try the Layaly Lebanon, a pudding topped with cream and bananas and a honey sauce – simply divine.
As we dined on our Lebanese delights, oriental tunes played softly in the background, giving the restaurant a unique spirit.
Next time you want to go to Lebanon, save yourself the airfare and just take your wallet and your friends straight to Sabaya.
SabayaSemiramis InterContinental, Third FloorGarden City Opened daily for lunch and dinner, starting 1 pm.
