In the past, eating mutton was taboo among the ethnic cattle-keeping communities of Western Uganda, Rwanda, Burundi and the South Kivu Province of the DR Congo.
This is mainly because sheep like chicken, which was also taboo, were used in divination and to offer sacrifices to ancient deities.
In addition to this, sheep, which were reared alongside cattle, were believed to impart a sacred, calming energy beneficial to their well-being and considered the divine protectors of cattle, which held immense value and prestige. It is probably due to these beliefs passed down from generation to generation that I grew up never seeing mutton eaten at home and tasted it for the first time in my life, a few days ago, at the Middle East Restaurant in Bukoto.
Here comes mutton
Unlike the cattle keepers of yore, mutton is the meat of choice in the Middle East and is served at important functions such as weddings, cultural events and family feasts, while chicken, beef and goat meat take a back seat. Centuries of trade along the Silk Road and with the Ottoman and Persian empires brought a wide range of spices and cooking techniques to the Middle East and gave birth to popular dishes such as kebabs, falafel and shawarma, all of which are served at the Middle East Restaurant, located at Marigold Heights on the Bukoto-Ntinda Road.
Ambiance
At the entrance of the restaurant is an ice cream counter loaded with all sorts of ice cream. The restaurant itself is large and well ventilated, with the walls tastefully decorated with elegant, ornamental silver and brass plates. The high ceiling is covered with hanging artificial greenery and dotted with electric fans that keep the restaurant cool and airy. The tables, arranged with chairs upholstered in heavy cream and gold fabric, give the restaurant an air of understated opulence. There is a long glass counter at the front of the restaurant with a variety of desserts and an assortment of attractively arranged fresh fruit.
The food and service
The menu has a wide range of Middle Eastern and Lebanese dishes which include felafel – deep-fried ground fava beans and chickpea balls with a mixture of aromatic herbs and spices served with vegetables and tahini sauce, and kebabas – a variety of marinated meats roasted on skewers over a fire.
Shawarma, a popular Middle Eastern street food comprised of thin slices of marinated meat stacked and slow-roasted on a rotating vertical spit, is also on the menu, served on a platter with rice, chips and a salad, or stuffed in wraps made from flatbread similar to our local rolex and served with vegetables and several sauces. There is also a variety of burgers and pizzas from their outdoor pizzeria. The service was quick and the waiting staff efficient and courteous.
Since I had secretly come for the mutton, I opted for lamb mansaf rice – two lamb shanks served with Middle Eastern rice with minced beef, cashew nuts, slices of lemon, gravy and a salad with yoghurt dressing. The bones on the pair of lamb shanks were huge and intimidating, but the meat I scraped off them was succulent, delicious and fall-off-the-bone tender and delightful with a squeeze of lemon, despite being a little too fatty for my palate.
The rice too was scrumptious. The meals and drinks here, as in most upscale restaurants, are pricey; there are some good deals, however, such as the half chicken and chips at Shs28,500, as well as the mixed shawarma platter and six goat chops served with rice and salad, which can be shared by two and go for Shs39,500 and Shs59, 500 respectively.
The rest room
The loos were clean and fitted with modern amenities.
Overall impression
Middle East Restaurant has good food, excellent service and is definitely worth a visit.