Time Out rating:
<strong>Rating: </strong>4/5
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<strong>Rating: </strong>3/5
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Time Out says
Tue Jun 12 2012
With its laid-back attitude and extensive menu mixing Lebanese, Syrian, Iraqi and Turkish influences, Zengi remains a popular option with young Londoners looking for something more sustaining than a sandwich before hitting nearby bars. Most tend to gather on the functional ground floor, a room dominated by an open kitchen in which chefs turn kebabs on coals and retrieve breads and turkish pizzas from the specialised oven.
There’s a non-committal mix of generic Middle Eastern decoration upstairs – framed prints, engraved metal tables, shisha pipes (available to those willing to brave the arguably more carcinogenic air of the pavement tables on Commercial Street) – but also a quieter, more comfortable basement room with intimate alcove seating.
We’ve found the meze here to be hit and miss in the past, but choices on a recent visit were consistently good: moutabal was rich and pleasingly smoky, böregi featured crisp filo pastry and melting cheese and spinach fillings, and the crisp, saffron-infused rice shells of Iraqi haleb kibbeh yielded to reveal pleasantly spiced mincemeat within. A main of chicken shish taouk was artfully marinated and grilled, and mint tea with carrot and saffron halwa made a refreshing culinary coda.
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