Levantina bistro and bakehouse the middle east comes to mriehel what temperature do i cook bacon in the oven

I used to work in mriehel a long time ago. In those days you if you thought about lunch early enough (somewhere between 10:30 and midday) you could get a hobza bajd u bacon or a dozen ravjul. If you waited any later everywhere was shut. In other countries, industrial districts become hangouts for hipsters seeking out low rent for unproven ideas. Mriehel seems to be going down the same road with trendy new places to eat opening up all the time, bringing in crowds from outside the offices – people travelling to the area just to grab a bite to eat.

Levantina is one of mriehel’s newest additions to the food family and unlike most snack bars that offer the same standard sandwiches, burgers and pasta, levantina is making its mark by changing things up and offering a middle eastern menu.

Yotman ottolenghi has been responsible for an increase in the popularity of middle eastern food introducing spices and flavours new to european palates, such as baharat spice mix, za’atar, sumac and persian dried limes among others.Additions food family


while some homecooks have been adventurous enough to try them (after having quite a time sourcing them), for the most maltese, these flavours have been difficult to come by until now.

Aubergines are my favourite vegetable and they certainly know how to treat them in the middle east. Unfortunately they were out of moutabel – a smoked aubergine dip with tahini and lemon juice (I’ll have to stop by again another day), but I settled for the muhammara at the recommendation of the apologetic staff. I wasn’t disappointed, that’s for sure. The roasted peppers on warm pita bread were everything I needed on this cool afternoon. You can tell a lot about a place by the way it treats its falafel. These were soft on the inside and crispy on the outside without being too oily. Topped with a tahini sauce they were absolutely perfect.

I used to work in mriehel a long time ago. In those days you if you thought about lunch early enough (somewhere between 10:30 and midday) you could get a hobza bajd u bacon or a dozen ravjul.Middle eastern if you waited any later everywhere was shut. In other countries, industrial districts become hangouts for hipsters seeking out low rent for unproven ideas. Mriehel seems to be going down the same road with trendy new places to eat opening up all the time, bringing in crowds from outside the offices – people travelling to the area just to grab a bite to eat.

Levantina is one of mriehel’s newest additions to the food family and unlike most snack bars that offer the same standard sandwiches, burgers and pasta, levantina is making its mark by changing things up and offering a middle eastern menu.

Yotman ottolenghi has been responsible for an increase in the popularity of middle eastern food introducing spices and flavours new to european palates, such as baharat spice mix, za’atar, sumac and persian dried limes among others. While some homecooks have been adventurous enough to try them (after having quite a time sourcing them), for the most maltese, these flavours have been difficult to come by until now.Additions food family

Aubergines are my favourite vegetable and they certainly know how to treat them in the middle east. Unfortunately they were out of moutabel – a smoked aubergine dip with tahini and lemon juice (I’ll have to stop by again another day), but I settled for the muhammara at the recommendation of the apologetic staff. I wasn’t disappointed, that’s for sure. The roasted peppers on warm pita bread were everything I needed on this cool afternoon. You can tell a lot about a place by the way it treats its falafel. These were soft on the inside and crispy on the outside without being too oily. Topped with a tahini sauce they were absolutely perfect.

I used to work in mriehel a long time ago. In those days you if you thought about lunch early enough (somewhere between 10:30 and midday) you could get a hobza bajd u bacon or a dozen ravjul. If you waited any later everywhere was shut. In other countries, industrial districts become hangouts for hipsters seeking out low rent for unproven ideas.Additions food family mriehel seems to be going down the same road with trendy new places to eat opening up all the time, bringing in crowds from outside the offices – people travelling to the area just to grab a bite to eat.

Levantina is one of mriehel’s newest additions to the food family and unlike most snack bars that offer the same standard sandwiches, burgers and pasta, levantina is making its mark by changing things up and offering a middle eastern menu.

Yotman ottolenghi has been responsible for an increase in the popularity of middle eastern food introducing spices and flavours new to european palates, such as baharat spice mix, za’atar, sumac and persian dried limes among others. While some homecooks have been adventurous enough to try them (after having quite a time sourcing them), for the most maltese, these flavours have been difficult to come by until now.

Aubergines are my favourite vegetable and they certainly know how to treat them in the middle east.Additions food family unfortunately they were out of moutabel – a smoked aubergine dip with tahini and lemon juice (I’ll have to stop by again another day), but I settled for the muhammara at the recommendation of the apologetic staff. I wasn’t disappointed, that’s for sure. The roasted peppers on warm pita bread were everything I needed on this cool afternoon. You can tell a lot about a place by the way it treats its falafel. These were soft on the inside and crispy on the outside without being too oily. Topped with a tahini sauce they were absolutely perfect.