Ballaboosta is a new(ish) Middle Eastern café located just round the corner from the hustle and bustle of Hutt Street. When I first drove past the place I was instantly impressed with the rustic, wooden-board exterior and bold black and white signage. This place is on-point.
Strolling in to find an available table, I could see the inside fitout was just as appealing, creating an industrial vibe with exposed brick, wooden furniture and black metal fixtures.
The first thing I noticed about the menu was that most of the items come with wood fired flatbread. Being the bread lover I am, I was ok with that. The second thing I noticed was that everything just sounded so dayymm tasty!
Deciding on a dish was like choosing one puppy from an adorable litter. Ballaboosta taught me that I cannot be trusted to make decisions regarding puppies or food as before I knew it I was proclaiming “we’ll have them all!” Okay, okay maybe not quite but we ended up with a table jammed packed with a variety of different plates we didn’t entirely need.
The first plate we dug into was the Shanklish, a dish with Bulgarian feta, fresh chopped tomatoes and onions served with extra virgin olive oil and wood fired pita. Such a great flavour combo and the freshness of those pitas were enough to bring a tear to any bread lover’s eye.
Another cheese pleaser was the lightly grilled haloumi on a bed of rocket and tomatoes. Let’s be honest, you don’t have to do much to haloumi to make it taste appetizing but it was a good move to compliment the cheese with a fresh salad to lighten things up a bit. A+
My dish of the day had to be the Kebbi -hand rolled cracked wheat dumplings filled with a mixture of lamb and beef mince, pinenuts, served with humus and flatbread. The dumplings were crunchy on the outside and moist and meaty on the inside and the hummus was a creamy delight with a zangy lemon finish. Killer.
I thoroughly enjoyed my Ballaboosta experience and with each plate costing 10 bucks it ended up being a reasonably priced dinner despite the over-order. Plus I’m one step closer to my Middle Eastern food black belt, so there’s that too.
Can anyone recommend any other Middle Eastern hot spots? I’m hooked!
Until next time…That’s what she said.