Hommous, tabbouleh, fatush, falafel, zeitoun salad, large flat loafs with sesame, just taken out of the oven, everything splattered with traditional drink arak, this is how Lebanese starters (mezze), at Tripoli Restaurant (www.tripoli.ro ), on Calea Calarasi, can look like. Other salads such as  Batata (boiled potatoes, onion, parsley, lemon and olive oil), malfouf salad (minced cabbage and mint) or Lebanese salad (tomatoes, cucumbers, onion, garlic and mint) and several sauces made of yogurt and sesame can add until the table is full and the guests can enjoy spicy, sweet and refreshing flavours at the same time.  

Every meal begins with hummous, a paste made of chickpea, sesame paste, olive oil and lemon, to which Tripoli Restaurant’s chef adds some pine buds brought straight from Lebanon, very flavored and just as expensive.  The hoummous can be mixed with beef as well, for those who like dishes with meat. The chickpea, the lentil and the nuts, the vegetables that contain proteins can be found in many Lebanese dishes in fact: the delicious falafel (warm chickpea balls, with onion and garlic), very light even if they are fried, balila (chickpea boiled with garlic, olive oil and spices) or lentil soup. The warm and crispy flat loaf has to be present at every meal, because it combines very well with a variety of sauces and vegetable pastes and the Lebanese use it as cutlery.

The vegetarians can chose from a wide variety of egg plant salads - Baba ghanouj is the symbol of Lebanese cuisine, made of fried egg plant, minced and then mixed with all sorts of ingredients, such as olive oil and garlic. There are also many options for those who prefer animal food. The lamb and the chicken are the basic types of meat in the Lebanese cuisine, followed by fish and beef. Chicken shaworma, chicken or beef sharhat or rasasfour (chicken/beef, garlic, lemon, spices) are among the traditional meat based Lebanese dishes, which can be eaten with a sweet- sourish sauce, an invention of the Tripoli Restaurant’s chef. Small sourish vine leaves rolls, made of rice and vegetables din orez si legume, is a dish also cooked in the Romanian cuisine.

The mezze is accompanies by Arak, an alcoholic beverage made of anise, very similar to Greek Ouzo or with French Pastis. At Tripoli only dry and semi- dry wines of various origins: Romanian, Australian or American, but Israeli wines will also be brought here in autumn.  

The meal can end with a black or a white coffee, a very good digestive made of flower water essences and honey, with energizing effect, but without caffeine or a Lebanese desert. Beirut night is an option for a light desert, that contains milk cream, flower water- a very flavoury essence, bananas, pistachio, melon and sweetened with honey. Baklava and kataif are two other options for desert.

The restaurant attracts through design as well, that manages to create a perfect oriental atmosphere, supported by wall paintings that suggest the idea of circular space, protected by a mystery curtain. The ever present narghile and the oriental music, come to complete the design. The colours are warm, shades of brown, black and orange and match very well the lively colours of the dishes. The restaurant can host up to 50 people, but after being expanded at the upper floor, it will exceed 100 seats. It can be rented for any type of events, such as wedding parties, baptize parties and private parties and the menu can be adjusted to the guests’ tastes.

RESTAURANT TRIPOLI:
Address: Calea Calarasilor 90
Tel: 021 323 22 20
Mobile: 0721 647 993
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it



Tripoli- arome picante, acrisoare si dulci, stropite cu Arak


Hommous, tabbouleh, fatush, falafel, salata zeitoun, lipii mari cu susan, abia scoase din cuptor, totul stropit cu bautura traditionala, arak, asa poate arata un aperitiv libanez (mezze) servit la restaurantul Tripoli (www.tripoli.ro ), pe Calea Calarasi. Se pot adauga, desigur si alte salate precum Batata (cartofi fierti, ceapa, patrunjel, lamaie si ulei de masline), salata malfouf (varza tocata si menta) sau salata libaneza (rosii, castraveti, ceapa, usturoi si menta), si diverse sosuri pe baza de iaurt si susan, pana se umple masa si invitatii se pot bucura de arome picante, dulci si racoritoare in acelasi timp.

Orice masa incepe cu hummous, o pasta preparata din naut, pasta de susan, ulei de masline si lamaie, la care bucatarul restaurantului Tripoli adauga si muguri de pin, adusi din Liban, foarte aromati si la fel de scumpi. Hoummous-ul se poate amestesca si cu carne de vaca, pentru cei care prefera mancarurile pe baza de carne. Nautul, lintea si nucile, leguminoase care contin proteine, se gasesc de fapt in multe preparate libaneze: delicioasele falafel (chiftelut calde din naut, cu ceapa si usturoi), foarte usoare, chiar daca sunt prajite , balila (naut fiert cu usturoi, ulei de masline si condimente), sau supa de linte. Lipia calda si crocanta nu poate lipsi de la nicio masa, pentru ca se combina foarte bine cu varietatea de sosuri si de paste de legume, iar libanezii o folosesc pe post de tacamuri.

Vegetarienii pot alege dintr-o gama larga de salate cu vinete- Baba ghanouj este simbolul bucatariei libaneze, fiind facut pe baza de vinete calite sau prajite, maruntite si apoi amestecate cu tot felul de alte ingrediente, cum ar fi uleiul de masline si usturoiul. Exista insa si multe variante si pentru cei care prefera produsele de origine animala. Mielul si puiul sunt de baza in bucataria libaneza, urmate de peste si vita. Shaworma de pui, sharhat sau rasasfour de pui sau de vita (carne de pui/vita, usturoi, lamaie, condimente) sunt printre felurile traditionale libaneze, pe baza de carne, care pot fi asezonate cu un sos de rodii, dulce- acrisor, o inventia a bucatarului restaurantului “Tripoli”. Un fel de mancare care se regaseste si in bucataria romaneasca este reprezentat de sarmalute acrisoare, din orez si legume, in foi de vita.

Mezzele este insotit de Arak, e o bautura alcoolica facuta din anason, foarte asemanatoare cu Ouzo-ul grecesc si cu Pastis-ul frantuzesc. La Tripoli se servesc deocamdata numai vinuri seci si demi- seci de diferite proveniente: romanesti, australiene sau americane, insa din toamna vor fi aduse si vinuri israeliene.

Masa se poate finaliza cu o cafea neagra sau alba, un digestiv foarte bun din esenta de apa de flori si miere, cu efect energizant, dar fara cofeina sau cu un desert specificic libanez. Noapte de Beirut este o varianta usoara de desert, care contine crema de lapte, apa de flori – o esenta foarte aromata, banane, fistic, pepene galben si este indulcit cu miere. Alte doua variante sunt baklava sau kataif.

Restaurantul atrage si prin décor, care reuseste sa creeze o atmosfera orientala desavarsita, sustinuta de picturi murale care induc ideea de spatiu circular, protejat de o perdea de mister. Nelipsita narghilea si muzica cu accente orientale, vin in completarea decorului. Culorile sunt calde, nuante de maro, negru si portocaliu si se asorteaza foarte bine cu cromatica vie a felurilor de mancare. Restaurantul are o capacitate de 50 de persoane, dar dupa ce va fi extins la etajul superior, va depasi 100 de locuri. Poate fi inchiriat pentru orice fel de eveniment, precum nunti, botezuri si petreceri private, iar meniul poate fi adaptat la preferintele culinare ale invitatilor.


RESTAURANT TRIPOLI:
Adresa: Calea Calarasilor 90
Tel: 021 323 22 20
Mobil: 0721 647 993
E-mail: This e-mail address is being protected from spambots. You need JavaScript enabled to view it