REVIEWS

REVIEWS & FEATURES

The Telegraph - 23/06/07

Xanthe Clay picks her top five Middle Eastern restaurants in Britain - one of which is Hanam's!

The Edinburgh Times - May 2007

" For a truly delightful meal and something a little different from the norm... It was the exceptional service that stood out... Owner Jamal Ahmed, dressed in national costume was the epitome of politeness"
"The only word to describe the food is "yummy"!.... The authenticity of the dishes was in no doubt and the food was simply wonderful, but our host Jamal was what made the meal a really special occasion. His charm and wit, as well as his geniality all added to the sociable atmosphere."

The Guardian - Weekend 7th April 2007

"We dance for special days. Sometimes we have a party and people ask us: 'Can we have some dancing from you and the staff?' Kurdish people, they know how to dance... but they are great for dancing. I dance, too, I can't stop myself!

I'm very, very happy. I have beautiful customers. We get emails every night. They say, 'Thank you' and, 'We enjoyed the food.'

A lot of customers ask about the culture. Many people want to know who we are, where we came from, the singing, the dancing. Sometimes I sit with customers for maybe 20 minutes. I like to do it."

"I'll certainly be back!"

March 2007

“We visited on a Saturday night and the place was full… we ordered a plate of shared starters.. it was delicious and we devoured it….

The hot, crispy naan was particularly good. The star of the menu was the house specialty, the Kurdish chicken kebab…. A different class entirely….

To round of a fantastic meal we sipped cups of cha (tea) served in delicate glass cups….

Hanam’s is a real find… The host is liable to break into Kurdish dance, the tea is served from a Samovar and the meat is all halal.

As if that weren’t enough, they also host monthly charity nights… With a feel-good factor as well as top-class food, I’ll certainly be back.”

"Perfect for a cheerful meal out with friends or family the Kurdish way"

December 2006

"The restaurant offers a backdrop of reds and yellows - warm and inviting. You will be met by the incredibly cheery owner Jamal Ahmed..... resplendent in traditional dress, Ahmed is an ideal host.

The Kulicha starter, cispy fried balls of fresh naan dough, finished in rapid time, proved an immediate hit.... the kubba, which are traditionally seasoned balls of mixed vegetables encased in crushed wheat... simply delicious.

So too, was the bayengaan, roasted baby aubergines, but the pick of this impressive selection were the dolma - exotic stuffed vine leaves which oozed piquancy and freshness in abundance...
very airy naan featuring some impressive air bubbles!
..... sample one of Hanam's shilahs, a winter warming sauce where the apricots are the stars - ideal for dipping naan and morsels of chicken in.

We were treated to just the right amount of baklawa, lokum (turkish delight style rose & lemin flavour cubes)....watch out also for the delicious shariah (delicate spiral nests of honey-soaked filo pastry filled with crushed pistachios & syrup)
Washed down with some Kurdish tea - it proved the perfect finale.

Wide chice of delicious starters, vegetarian dishes and options and a proprietor with genuine warmth who is eager to please.....

Perfect for a cheerful meal out with friends or family the Kurdish way, Hanam;s is well worthy of attention

"Hanam's has quickly developed an incredibly loyal following"

JULY 2006

Hanam's has quickly developed an incredibly loyal following. This is due in large part to the attention to detail of owner Jamal Ahmed…….

Ahmed is a keen cultural ambassador (just take a look at Hanam's website), and is in constant attendance. He is easy to spot, sporting the traditional dress of the Kurds…

We began with a smorgasbord of starters. All were outstanding…. An important indicator of quality was the falafel, a well-known Middle Eastern dish made from chickpeas that I've sampled countless times. Made on the premises, Hanam's version were flavoursome and avoided the usual dryness.

Another starter to look out for is the mixed dolma, a blend of aubergines, peppers and rice wrapped in vine leaves. Or try the bayengaan, which consists of roasted aubergines stuffed with rice and yoghurt. Oh, and the qaysi, a sweet-and-sour dish made with dried apricots, sultanas and split peas that makes a perfect dipping sauce for naan bread.

There was a huge number of vegetarian options, and the tashreeb (which consists of layers of naan soaked in a sauce of green peppers, tomatoes, onions and green chillis) was gloriously pungent.

The baklava, the syrup-soaked pistachio-studded filo-pastry cakes that are found throughout the Middle East, but so hard to make perfectly, were just right. Not too greasy or sweet, they were at the correct end of the spectrum for the Western palate.

The meal finished on a high, with the serving of some cha - the traditional and incredibly strong tea beloved of carpet salesmen and consumed by the gallon in Turkey

"The most pleasing thing about visiting this restaurant is the welcome and the atmosphere its hosts create"

THE SKINNY - MAY 2006
KURDISH FOOD IS JUST WHAT SCOTLAND NEEDS

Hanam’s offers traditional sturdy Kurdish food in a simply and personally decorated restaurant.

The most pleasing thing about visiting this restaurant is the welcome and the atmosphere its hosts create; Jamal’s open and informative conversation about Kurdish culture and its defining historical points is a welcome appetiser to anyone who knows only a little about the region and wants to know more.

The food is extremely well priced and with good portions. Mixed Dolma includes delicious juicy stuffed peppers, and their home-made traditional Falafel are crunchy.

Hanam’s kebabs are not prepared with complicated marinades, which allows the charcoal of the barbeque to bring out the flavour of the meat; particularly flavoursome was the minced lamb Gosht Kebab

However Jamal’s recommended dish of Qozy with a side of tender okra simmered in tomatoes, Bamya, was the winner; this massive casserole-for-one of braised lamb, onions and gravy soaked naan bread is a definite contender to keep you going through a chilly evening.

THE LIST GUIDES SCOTLAND: 2006/2007
EDINBURGH & GLASGOW
EATING& DRINKING GUIDE
13TH EDITION

“Edinburgh’s first Kurdish restaurant features Kurdish artwork and music alongside Kurdish food.

Fortunately, while a mixed dolma starter of stuffed aubergine, pepper and vine leaves may not sound like anything new, the pepper in particular is delicious with some unusual, indefinable but undoubtedly enjoyable flavours.

The house speciality of shish kebabs…with succulent chicken and well charred yet still pink lamb, served atop naan….

It’s worth getting one of the casseroles, not least to provide something for the uncommonly airy, fresh and delicious accompanying naan bread to soak up….

Friendly, affordable and unique”

EDINBURGH RESTAURANT REVIEWS

(Last visit October 2006) A recently opened Kurdish and Middle-Eastern place. If the rate at which reviews of new restaurants are being added to this page has declined this year, it's all down to this place!

It's by far the best cheap eat in the Tollcross area and we keep coming back for more.

The main courses are the main attraction; if you're hungry look no further than the "original tashreeb"; a large casserole pot of lamb and vegetables all sitting on top of a naan into which the juices have soaked.

If that doesn't appeal try the delicious skewers of lamb or chicken from the barbeque.

Everything is served with huge crispy Kurdish naans (thinner and lighter than an Indian naan) and the friendly owner Jamal is always ready for a chat.

It's all extremely good value, and a BYO too note that alcohol is not for sale, but there is no shortage of off-licenses in the area). They have an interesting website.

"Practically perfect"

ST PIE'S PLACE - MARCH 2006

Hanam’s is a Kurdish place we’ve just discovered. Delish food .. Personable service. Practically perfect., Gotta love that - lovely food and ...decor, all in one place!

For starters Nick ordered Mixed Dolma and I had something lovely and chickpea-ey but can’t remember what it’s called. Spicy, too. I had for my main Tarwees (sp?), which is kinda like Afghan Shorwa, my favourite food.

Fingerlicking good, literally. The lamb was cooked to absoutterlute perfection. The meat is cooked from fresh, basically, whereas “the others” buy bulk and cook from frozen We also got a huge naan.

And the waiter was so nice, told us to check out his site to get info on food, art, culture, music, anything Kurdish, and then chatted about his restaurant!

I recommend you try hanam’s … next time you’re in the area

The Skinny Magazine

Edinburgh Restaurant Reviews

The List; Edinburgh & Glasgow Easting & Drinking Guide

The Herald - Eating Out

The Daily Record - Inn & out

E-Kurd net