BEKYA Middle Eastern Kitchen
Tramsheds Harold Park, 1 Dalgal Way, Forest Lodge
(02) 9188 7437
BEKYA has established itself as an authentic Middle Eastern eatery using family recipes that have been passed down through generations. Housed in the historic Sydney tramsheds, the restaurant pairs history with tradition.
Launched in late 2016, BEKYA is the brainchild of Wally and Sheren Mostafa, and David and Tiago Conceicao. While this is the first venture for the four owners together, Wally and David own two other Sydney venues, including Greenhouse in Centennial Park.
The Middle Eastern inspired venue is named after Egyptian bekyamen who wander the streets yelling “bekya” while pushing carts to hawk their produce. These men have become icons of Cairo and their legacy continues in Sydney at BEKYA Middle Eastern Kitchen.
For many, Middle Eastern cuisine equates to Lebanese food but at BEKYA the focus is largely on Egyptian food. Traditional Egyptian dishes, such as koshari – a filling bowl of rice, lentils, macaroni, chickpeas, crispy onions and spicy salsa, and house-made flatbreads, feature on the flavoursome menu. Each dish created uses fresh local meat, vegetables, herbs and seafood.
Sharing is a Middle Eastern tradition as well as an expression of hospitality. At BEKYA customers are encouraged to ‘do as the Egyptians do’ and share a selection of dishes. Freshly prepared bites such as ladies fingers – filo pastry filled with halloumi, arnabeet – lightly fried cauliflower with sumac and tahini, and fried kibbeh – a blend of crushed wheat and spiced minced lamb, are ideal shared plates.
For something a little bigger, the grazing plate of Egyptian falafel, halloumi, cauliflower and grilled eggplant, or the BEKYA Board – a plate of chicken, kafta and lamb skewers with a selection of dips and salad, are also excellent choices.
If sharing isn’t your thing, BEKYA also offers mains that can be consumed all by oneself. Opt for the crumbed lamb cutlets with fried potatoes, peas and tahini for a tender, home-style meal. For something to warm the cockles of your heart, try the braised lamb shank with sweet potato puree.
A trip to BEKYA is not complete without tasting one of the Egyptian desserts on offer. The roasted pistachio and vanilla bean ice cream with preserved figs, dates and pistachio praline is light and delicious, while the traditional coconut mouhalabieh (milk flan) with mixed berries and toasted coconut is the perfect way to finish your meal.
If you can’t choose between the dishes on offer, perhaps one of the two banquet menus is for you. Providing an excellent overview of what BEKYA has to offer, each banquet can also be paired with wine, beer, cider or cocktails.
BEKYA’s owners have valued the history of its location by featuring the original brick of the tramshed walls, plastered with old graffiti. By respecting the local history and pairing it with traditional Egyptian recipes, they have made sure your night out is authentic and true.