Championship Chow: Abu Zaad
An inexpensive rundown of dish promised much, and so it proved. Tempted as we were by a full range of hot and cold starters (another visit might see me take the meze route), my dining companion and I opted for Farrouj Abu Zaad, a dish of lightly spiced baby chicken and the Kastaleta, dainty lamb cutlets. Accompanied by warm pitta bread, salad and a choice of chips or rice, these beautifully tender dishes filled a hole, washed down with mint-infused Arabian tea. Our only disappointment was the unavailability of a house special dish — the oddly Scottish sounding Macmour, lamb cooked in a “special way” with potatoes. Other menu options include a smattering of Moroccan dishes which would please local hero Adel Taarabt should he venture here after a game.