Alzaim - Luebeck

Like all of the competitors living in larger places, I could, of course, report regularly from Lübeck about the next new opening or closing of a Kebab snack or bistro. In this series, the “ALzaim” in the Royal Street of Lübeck's Old Town recently arrived in February and moved from a northwestern district. Outside view. A short look at the typical grill counter and the food curtain during a walk made my culinary discoverer spirit look up, however, there was not the presumed Turkish Döner Fast Food combination, but rather an Arab barbecue kitchen. Kibbeh, Taboule and Hummus among the appetizers and, above all, Shawarma in the calf and chicken variants wanted me to walk twice over the culinary path in central and southern Lübeck. Especially the last-named Arab spine version, with a view to the rotating meat cylinder, which looks clearly different from the usual Döner-Kebab, encouraged me to spontaneously repeat the further footpath than the next “dönerladen” for a take-away. Since this has turned out to be a completely positive surprise and outstanding Döner-Alternative, I now wanted to spontaneously report about my newly won tasteful impressions and to help the “ALzaim” a deserved first appearance. Interior. My impression of the ambience is therefore, of course, limited to what I could see during the shorter waiting period when preparing my take in this bistro. In this category, it is not really possible to find a great positive or something negative, because the furniture appeared, as with a recent reopening, but at the same time the guest room also missed any decoration. The mandatory flat screen television of such etablissements was not missing here, but it was thanks to the fact that pop music or Telenovelas were not in the foreground. Fully upholstered benches and chairs probably provide pleasant comfort. Also with regard to cleanliness, I did not notice any big, obvious carvings. Of course, I can only conclude at the service the impression that my conversation with the staff to be prepared left behind the counter. This is why it is positive, as the nice young man opens up to me and liked to answer my questions about the Shawarma, which naturally made my culinary curiosity sprinkled from me again. The counter area with the Shawarma shoots. The sight of the darker calf lamb-meat shoot on the left and the brighter chicken shoot on the right already visually indicates differences to the Döner-Kebab. Remembers and bores the calf lamb variant in its homogeneous form and colour, however, too often more of sausage meat than pure meat, yet even a chicken tine hardly shows the clear stratification of the light meat layers. In fact, the shawarma rotating here is more about the Yaprak variant of the Döner-Kebab, which is also characterized by a high, pure muscle meat content and has long been sought in such a fresh form in vain in the Lübeck city area. In addition, the Shawarma also has a spicy marinade, which, with e.g. cumin and cardamon, is still deeper in the Arab aroma room. In front of the meat skewers, the vegetable rail with okra, pink marinated beet and fresh parsley variants are also available, which clearly differs from the onion-coal-salt triangle of the Turkish Döner-Bistros. So for me it should be the calf-lamb-shawarma in a variant similar to the drizzle as a role in the thin dough-flake. With 7 € for the big version, you can be found in the Lübecker „Döner-Index“ (L-DIX, not to be confused with the insignificant L-DAX in Frankfurt ;-P) even slightly below the level for “Big Dürüms”. Also amazed at my order was the fact that only the question of sharp addition (which I denied) came here, the usual “with everything: onion, salad?” and “ sauce?” but remained. The sensuality of this seemingly clearly defined compilation, however, became completely clear to me in the process of comprehension. calf-lame-shawarma roll in the maxi size. I apologize first for not being able to give you a picture of the role-internal life, as we said this short report was not planned at all. In this case, this dough shell, which had been rolled in a stable shape, had a slightly crispy dough shell even at home. First, the main actor of the calf was enthusiastic not only with his quantitative fullness, but also with a delicate and gentle chewing feeling and with his juice. Even in the mentioned exchange with the employee at the counter, one could clearly see how a still juicy pink shiny inner layer was waiting under the dark-grilled outer flesh, which, fortunately, also proved to be the content of my role. Similarly, the Far Eastern spices also markedly stimulated the taste buds a little more than any calf-döner I have eaten. It is also worth mentioning here that a noticeable acidity, which has never been so clear to me in the Döner so far, but also expanded the spectrum of the Shawarma flavor as well. The next clear difference was found in the sauce where I was not asked before the cocktail/bone/herbal question. Classically, the well-known Sesam-Tahini made the creamy part in the Shawarma and could not have been chosen more perfectly. The high oil content buffered the acid mentioned and, above all, the nutty character expanded the flavor spectrum once again compared to the döner fragrance. Rounding this already tastefully found for me over “Fast Food” in order to go many times through the equally solid parsley, salt cucumber (both never encountered in the döner) and otherwise only a little onion for sharpness and tomato for juice and volume. I would never have thought that the “ALzaim” with its “Kalb lamb-shawarma-roll” shows me so unholy, which is still so possible in terms of “meat in bread”. I will take the longer walk to the city centre again with joy the closer “Döner-Imbissen” if it is again time for this “Comfort-Food” to take away. Therefore, according to the requirements, there are clearly full points in terms of food and PLV and an equally clear recommendation for everyone who has Gelüste in the Lübeck city centre after this quicker meal, but would like to get a lot more tastefully than just the Döner usual.

Like all competitors living in larger places, I could of course report regularly from Lübeck about the next new opening or closing of a Kebab snack or bistro. In this series the “ALzaim” arrived at the Royal Street of Lübeck’s old town recently in February and moved from a northwestern district. Outside view. A short look at the typical grill table and the food curtain during a walk gave my culinary discoverer spirit a chance, but there was not the presumed Turkish Döner Fast Food combination, but an Arab barbecue kitchen. Kibbeh, Taboule and Hummus among the appetizers and especially Shawarma in the calf and chicken variants I wanted to go twice over the culinary path in Central and South Lübeck. Above all, the last-named Arabic spine version has spyed me with a view to the rotating meat cylinder, which clearly differs from the usual Döner-Kebab, in order to spontaneously repeat the further footpath as the next “dönerladen” for a take-away. Since this has proved to be a completely positive surprise and excellent Döner-Alternative, I wanted to report spontaneously about my newly won tasteful impressions and to help the “ALzaim” a deserved first appearance. Interior. My impression of the ambience is, of course, limited to what I could see during the shorter waiting period when preparing my recording in this bistro. In this category it is not really possible to find a big positive or something negative, because the furniture seemed to be expected as with a recent reopening, but at the same time the guest room also missed any decoration. The obligatory flatscreen television of such etablissements did not lack here, but it was grateful not to the foreground with pop music or Telenovelas. Full upholstery benches and chairs are likely to offer pleasant comfort. Also in terms of cleanliness I did not notice big, obvious carvings. Of course, I can only make the impression that my conversation with the staff is behind the counter. That's why it's positive, because the nice young man opens up to me and was happy to answer my questions about the Shawarma, which of course destroyed my culinary curiosity. The area with the Shawarma shoots. The view of the darker Kalblamm meat shoots on the left and the brighter chicken shoots on the right already visually shows differences to the Döner-Kebab. Reminds and drills the veal lamb variant in its homogeneous form and color, but too often more sausage meat than pure meat, but also a chicken ink hardly shows the clear stratification of the light meat layers. In fact, the shawarm rotating here is more about the Yaprak variant of the Döner-Kebab, which is also characterized by a high, pure muscle meat content and has long been sought in such a fresh form in vain in the city area of Lübeck. In addition, the Shawarma also has a spicy marinade, which with e.g. Cumin and Cardamon is even deeper in the Arab aroma room. In front of the meat skewers there is also the vegetable rail with okra, pink marinated beet and fresh parsley variants, which differs significantly from the onion-carbon salt triangle of the Turkish Döner-Bistros. For me, it should be the calflamb skinwarm in a variant similar to the nozzle as a roll in the thin dough flakes. With 7 € for the big version, you will find in the Lübecker „Döner-Index“ (L-DIX, not to be confused with the insignificant L-DAX in Frankfurt ;-P) a bit below the level for “Big Dürüms”. Also amazed at my order was the fact that only the question of sharp addition (which I deny) came here, the usual “with everything: onion, salad?” and “sauce?” remained. However, the sensuality of this seemingly clearly defined composition became completely clear to me in the process of understanding. Kalb-lame-shawarma role in maximum size. First of all, I apologize for not giving you a picture of the role-internal life, as we said that this short report was not planned at all. In this case, this dough dish rolled in stable form even had a slightly crispy dough dish at home. First, the main actor of the calf was not only enthusiastic with his quantitative abundance, but also with a delicate and gentle chewing feeling and with his juice. Even with the mentioned exchange with the employee at the switch, one could clearly see how a still juicy pink shiny inner layer was waiting under the dark-bored outer flesh, which, fortunately, was also the content of my role. The Far Eastern spices also clearly stimulated the taste buds a little more than any calf toner I ate. It is also worth mentioning that a noticeable acid, which has never been so clear to me in the Döner, but also extends the spectrum of the Shawarma aroma. The next clear difference was found in the sauce where I was not asked before the cocktail bone blue / herbal question. Classically, the well-known Sesam-Tahini made the creamy part in the Shawarma and could not be chosen perfectly. The high oil content buffered the above-mentioned acid and, above all, the nutty character expanded the flavor spectrum again compared to the Döner fragrance. Round this already tastefully over "Fast Food" for me to find a multiple meat roll, finally through the equally solid parsley, salt gurke (both never encountered in the döner) and otherwise only a little onion for sharpness and tomatoes for juice and volume. I would never have thought that the “ALzaim” with its “Kalb Lamb-Shawarma-Roll” shows me so unholy, what is still possible with regard to “meat in bread”. I will prefer the longer walk with joy to the nearby “Döner-Imbissen” again when it is time for this “Comfort-Food”. Therefore, according to the requirements, there are clearly full points in terms of food and PLV and an equally clear recommendation for those who have cravings in the city of Lübeck after this faster meal, but would like to get a lot more tasteful than just the Döner usually.