Blog
Restaurant review The Marrakech Restaurant Paphos
July 16, 2018
One of the great joys for me of living in the Mediterranean is the seemingly infinite variations of the same dishes. The different combinations of herbs and spices that produce the signature taste of different countries. Also the country-by-country speciality dishes that mark out the different areas around the region, all underlined by the basics of lamb, pork, chicken, chickpeas and lentils and unleavened bread.
The Marrakech Restaurant on the coast road in Kissonerga is a prime example of Mediterranean cooking at its best. Chef/Owner Sam Burgess, who is half Lebanese and half Iranian, allows her origins to come through in her cooking with her choice of herbs and spices and specialises in dishes from Morocco and Lebanon. Starters include pastilla, a Morrocan pie of filo pastry filled with spiced chicken, crushed almonds, scrambled eggs and covered with icing sugar. Main courses feature Lebanese dawood pasha which is meatballs cooked in a tomato sauce served with rice or a Moroccan tagine of beef, chicken or fish.
Chef Sam trained in patisserie and then elected to specialise in the “hot kitchen” in Lebanese and Morroccan cooking. She has quite literally cooked all over the world; in Zanzibar, The Maldives, Thailand, Dubai, Saudi Arabia, Germany, Scotland and India. Now she has brought all this knowledge to Cyprus where she has made her home and opened just over a year ago The Marrakesh in Paphos.