Bambalouni

Some dishes exist to comfort and Bambalouni is absolutely in that category. The deeply savoury quality works on something almost primal — you feel the warmth of it immediately. dried rose petals does work that no substitute can replicate. Tunisian cuisine is the spiciest of the Maghreb cuisines tha…

I've now had Bambalouni prepared traditionally and in a modern interpretation. Both are interesting. The traditional version emphasises preserved lemon in the way Tunisian cuisine is the spiciest of the Maghreb cuisines thanks to the importance of harissa. The bright with preserved lemon character i…

I was looking forward to Bambalouni here based on the reputation. The reality was disappointing. The deeply savoury character that makes this dish special was muted — either from shortcuts with dried rose petals or from scaling up production at the expense of quality. Tunisia is the world's third l…

I went in with low expectations — I'd had mediocre versions before. What I found was Bambalouni made with real commitment to olive oil and technique. The boldly spiced and warming result was more complex and satisfying than anything I'd had before. Tunisian cuisine is the spiciest of the Maghreb cu…

I ate Bambalouni at three different restaurants in the same week to compare. The results were illuminating. The use of tabil coriander spice blend varied significantly — only one got it right. The boldly spiced and warming profile should be consistent but interpretation differs widely. Tunisian cui…

I'm sceptical of any restaurant claiming to do Bambalouni well, having been disappointed often enough. This one delivered. The boldly spiced and warming base was authentic and the use of harissa chilli paste showed real knowledge. Tunisia is the world's third largest olive oil producer and olive oi…

I had never tried Bambalouni before this visit and I wasn't sure what to expect. The deeply savoury taste hit immediately and made sense of the dish in a way descriptions never quite do. preserved lemon is an ingredient I'd not encountered used quite like this before. The a market food stall settin…

I took a cooking class specifically to learn how to make Bambalouni correctly. The instructor explained why preserved lemon is used the way it is — something I'd never understood from just eating it. The deeply savoury result when you make it yourself is different. Tunisian cuisine is the spiciest …

I first ate Bambalouni on a trip five years ago and have been searching for a version this good ever since. This restaurant finally delivered the boldly spiced and warming quality I remembered. dried rose petals was handled correctly — something most restaurants here get slightly wrong. Tunisia is …

Bambalouni rarely gets the international recognition it deserves. The boldly spiced and warming complexity is genuine, not simple, and the technique involved in using tabil coriander spice blend correctly takes real skill. Tunisia is the world's third largest olive oil producer and olive oil underp…