ZIGGURAT
 Metro Magazine, April 2004

If my friend didn't tell me about a really amazing Middle Eastern restaurant called Ziggurat, I would never have known this place. Co-owned by the former architect-turned-restaurateur of Al-Jazeerah fame, Butch comes out of Quezon City into the heart of expat land, Makati Avenue. I think now he has a better, more appreciative audience. In fact, the food got even better and simpler, and more selections were added. The Chicken Tikka (120.00) is amazingly tender and moist. The Lamb or Beef Tikka (succulent, as the xeroxed paper menu describes them; P210.00 and P175.00 respectively) are charcoal-grilled kebabs or skewed meats marinated in olive oil, oregano, lemon and spices. They come alone, or you can order the Iranian Chelo Kebab versions served with jasmine (instead of basmati) rice, butter and grilled tomatoe for P175.00 - P225.00. There are Mixed Kebab Specials (p275.00) that include a variety of beef, lamb or chicken tikka with beef kofta, which is the ground meat kebab that comes in a plate with grilled tomatoes and oinions. All side dishes like rice, couscous and pita bread come extra on the side. You must try the Queema (P120.00), which is almost a dip/spread that has sauteed ground beef with tomatoes, eggplant and onions served with khobiz or pita bread. The Muttabal (P60.00) is Lebanese babaghanoush, roasted eggplant pureed with sesame tahini. The Beyin (P60.00) is Turkish-style calf brain in olive oil. Falafel (P60.00), chickpea or garbanzo fritters are great for dipping into these spreads, along with the toasted pita. The Shawarma sandwiches are the Middle Eastern rolled pita sandwiches with chopped onions and tomatoes, with the meat of choice like beef (P75.00), Lamb (P90.00), Chicken (P75.00), Tuna (P90.00) and Vegetarian (P75.00).

Soon, Ziggurat, which as of this brief interview is actually a narrow alley with four plastic tables, will expand and become a 24-hour eatery.