Zezafoun Syrian Cuisine – 4 Manor Rd E, Toronto, ON M4S 1P8
Country: Syria 
Must-try dish: Freekeh with Lamb Shank and Yogurt 
Seating: A decently large patio outside and a small interior. 
The high: As always the service is top notch, but the introduction to a new dip (Muhammara) was easily a highlight of the meal. 
The low: The live concerts that were held at Zezafoun before the pandemic has not resumed. 

It’s no secret that Zezafoun is one of Mandrea Bike’s favourite places to eat in the city, it’s also the place in Toronto to taste Syrian food. In the pre-covid era, there were often concerts to enjoy over dinner, and it’s always been on the bucket list to attend one. Hopefully those will start back up as restrictions loosen across Ontario. 

But let’s get to the meal. We opted to go slightly off-piste during this lunch from the usual order, and instead took some recommendations from our server that only further confirmed that Zezafoun’s entire menu is excellent. Although the rain had monsoon-like characteristics on this particular day, the food still tasted amazing. 

This is what was on order:

• Syrian Mezza: Four delicious dips and pita. The hummus was the least impressive but it was still worth ordering. The other three dips: Muhammara, Mutabal and Labneh were packed with bold flavours. The Muhammara is bright red in colour due to the base being red pepper with walnut chunks mixed in. The Mutabal is Syria’s take on a smoky eggplant spread, while the Labneh is a thick and creamy yogurt dip. 
• Kabab Karaz: These meatballs cooked in a tangy cherry and berry sauce are to die for. It’s a traditional recipe from Aleppo that’s both savoury and sweet, with a lingering sour taste. It comes with a salad and pita, and the restaurant cautions to please not pair it with rice! 
• Freekeh with Lamb Shank and Yogurt: Middle Eastern cuisine has mastered the fall-off-the-bone lamb shank, and Zezafoun’s is no exception. There’s a generous portion of meat on top of freekeh – a grain made from wheat that’s full of protein and considered to be a superfood. 

We also each opted for a mocktail that’s traditionally enjoyed across Syria. Both were fragrant and fresh – the Jallab is made with rose water and dates, while the Qamar Eldin with orange blossom and apricot. 

One concern with Syrian cuisine is that it’s not an ideal choice for people with nut allergies. Walnuts and almonds are commonplace in the drinks, dips and meals. But for the vegetarians, dairy-free and gluten-free people out there, there are several less dangerous options. 

The outdoor seating space is quite large, especially with the additional tables allowed because of the Cafe TO programme. The indoor seating is limited, but there’s a welcoming vibe inside the restaurant with the Syrian decorations and music. The staff have a hospitable warmth to them that instantly makes you feel at home, which is one of the reasons that we keep going back for more. 

Eat with you soon,

Mandrea Bike
(Mat & Andrea)