Best Hummus in East Jerusalem

This article was taken from Globes, the Israeli Wall Street Journal

http://www.globes.co.il/news/article.aspx?did=1000622158

And their selections are:

Little Abu Shukri
Abu Hassan of Salah A Din
Sultani Restaurant or Abu Hassan El Bagdadi
Acramawi of Shehem Gate

And for those who want to read a little more and know Hebrew - here's the full article titled: ZEN AND THE ART OF EATING HUMMUS: The guide to Hard Core Hummus in East Jerusalem

זן ואמנות אכילת החומוס: המדריך לחומוסיות "הארד קור" במזרח ירושלים
הסיור "בין הגרגרים" שעובר בין חומוסיות סודיות במזרח ירושלים הוא בדיוק מה שהרופא המליץ לכם לחורף הזה ■ בסיור תאכלו תתענגו על הטעם ועל אנקדוטות היסטוריות ■ ניגוב נעים
13/02/2011, חגית אברון


ראשית סיפור המעשה הוא במייל תמים שהועבר לתפוצה אקראית של גברים ונשים, שעליו כותבו מנהלים בכירים, אנשי היי-טק ומספר שפים שאולי יגלו עניין כלשהוא בסיור חומוסיות בירושלים. "הסיור יעבור בין מספר חומוסיות סודיות במזרח העיר", כך נכתב במייל, "והוא מיועד לאוהבי חומוס אמיתיים ולבעלי קיבה חזקה". התגובות הנלהבות לא איחרו לבוא, בעיקר מצד הגברים בחבורה שהכריזו חגיגית שלא מאיימים על חומוסולוג בחומוס, ובכלל למה רק חמש חומוסיות? "הבו לנו עוד" תבעו בהתלהבות גברית אופיינית, ולבסוף, כצפוי, אכלו ברעש גדול שתי צלחות חומוס כמו גם את הכובע ונדמו.
וכך יצא לו הסיור "בין הגרגרים" לדרך. את הסיור מדריך דורון יושע, טיילן נלהב, חוקר ירושלים ומורעל חומוס, שהגה את הפרויקט. התוצאה - מפת חומוסיות אותנטיות ומשובחות, רובן בגומחות זעירות, שאותה שרטט דורון בעמל וקפידה. ואנחנו, בני מזל שכמותנו, ניווטנו בעקבותיו במשך יום שלם, טועמים, מגרגרים, נושמים ואוכלים חומוס מתובל בסיפורים, באנקדוטות היסטוריות ותרבותיות מרתקות, חשופים לפסיפס מרהיב של צבעים וריחות ומרגישים הכי חו"ל בארץ. להלן סקירה לא ממצה של החוויה.
"בין הגרגרים" סיור חומוסיות בירושלים -דורון יושע. טלפון: 052-4673663. כ-100 שקל לאדם כולל טעימות והדרכה. ניתן לארגן סיורים לקבוצות בתיאום
אבו שוקרי הקטן
רבות הן החומוסיות הנושאות את שם המותג היוקרתי "אבו שוקרי" ועל כן יש להיזהר מחיקויים. "אבו שוקרי" הקטן, קרוב משפחה של "אבו שוקרי" הגדול (והמשובח שלעצמו), ממוקם בלהב הרובע השוקק, לא רחוק מכנסיית הקבר, וכמה מטרים מחומוס לינא המפורסם.
שוקרי הקטן, סירב לתיעוד העיתונאי, ואף דחק בנו לקחת את קערית החומוס ולאכול אותה מחוץ למסעדה. לא נעלבנו, החומוס היה שווה את היחס המעט מנוכר. בשלב הזה, חשוב לציין, פרשו מרבית גברברי הקבוצה לאנחות, אוחזים בבטנם וממלמלים דבר מה אודות פגישה חשובה. וכך נותרנו אנחנו, דבקים במשימתנו העיתונאית, עם דורון , נציגות שפים וקערית החומוס האחרונה לאותו היום.
תגובות הקהל: חומוס נפלא, בעל טעמים נהדרים של טחינה ומקרם אוורירי.
דבר השפים: חומוס גברי, טחינה גסה, טיפת חמיצות ובעל טעמים עזים ומודגשים.
הסוד: פטרוזיליה טחונה בתוך התערובת, המעניקה לחומוס מרקם אוורירי.
אבו חסן של סלאח א-דין
יורדים ברגל לרחוב סלאח א-דין שוקק החיים - השפים עוצרים להתפעל מעלי רקפות למילוי, מכרוביות ענק ונבלעים בתוככי חנויות תבלינים. מידי פעם מצביע דורון על פינת חמד נסתרת, גן חבוי מעין, בניין יפה או מציין עובדה היסטורית מרתקת. קפיצה קטנה לחו"ל, כבר אמרנו.
החומוס של אבו חסן הוא חומוסייה ותיקה בת יותר מ-50 שנה. כוך קטן ללא שולחנות ישיבה, המגיש לסועדים המקומיים מבעד לדלפק קטן. יושע מאלתר עבורנו כמה ארגזים הפוכים ועליהם מניח את קעריות השילוש הקדוש של החומוס, חומוס פול ומסבחה. בעל המקום מוסיף גם רוטב ירקרק של פלפלים חריפים, לימון ושום שאותו מוסכים על החומוס, גלדי בצל וכדורי פלאפל.
תגובות הקהל: חומוס מעלף! פוסקת החבורה, קריאות עונג נשמעות עם כל טבילה.
דבר השפים: חומוס בעל מרקם עדין וטעם לימוני, טחינה מעולה באיכותה ופול נפלא וחמצמץ.
הסוד: עקביות. במשך 50 שנה ברציפות נפתח המקום ב-02:00 לפנות בוקר, אז מתחילה מלאכת הכנת החומוס המדוקדקת, שמתכונה לא השתנה מאז ועד היום.
אבו חסן אל בגדאדי (מסעדת סולטאני)
נכנסים לעיר העתיקה מבעד לשער הפרחים ונבלעים בתוככי סמטאות הרובע המוסלמי, בינות בתי המקומיים שניחוחות ארוחת צהרים וצהלות ילדים השבים מבית הספר בוקעים מחלונותיהם. אנו פוסעים בעקבות דורון במקומות שאין בהם רמז לתיירים, או כפי שהיטיב לנסח זאת אחד ממשתתפי הסיור, "מקומות שלא הלכו בהם מאז מלחמת ששת הימים".
ובכל זאת, באותה שעת צהרים של יום חול, הסכסוך נראה רחוק מתמיד, הסמטאות שלוות ותושבי הרובע עסוקים בענייניהם.
החומוס של אבו חסן הבגדאדי נמצא בעיבורה של שכונת מגורים בה מתגוררים צועני הרובע. את החומוסייה הנפלאה הזאת גילה דורון במקרה, עת נמלט מהגשם אל תוככי המסעדה הקטנה, שם הוא נפגש לראשונה עם החומוס של הבגדדי. נפגש ונפגע.
אבו חסן, דמות משופמת ותיאטרלית להפליא, מכין בפנים חתומות חומוס אלוהי במכתש ועילי, עבודה ידנית הניכרת בטעם. מלבד החומוס הנפלא, שולף הבגדאדי מנצ'טה אימתנית ופוצח בקיצוץ דתי של ירקות לסלט אותו הוא מערבב בטחינה ומגיש בשתיקה לסועדים.
וכן, יש להודות שזה היה הרגע היחיד בסיור שבו השתתקו גם המאצ'ואים שבחבורה, מאימת התרחיש הפוטנציאלי אודות קבוצת ישראלים הכלואה בכוך שבעליו אוחז בסכין בנבכי הרובע המוסלמי.
תגובות הקהל: "הארד קור" של החומוס. טעם עז ומודגש של חומוס אסלי. החומוס הכי אותנטי עד כה.
דבר השפים: חומוס בעל טעם דומיננטי המושג בזכות המכתש והעילי, כמעט ללא תיבול וללא טחינה, מרקם משיי.
הסוד: לאחר הבישול עוברים הגרגרים תהליך של סינון והוצאת נוזלים באמצעות שקית בד ורק אז גורס אבו חסן את הגרגרים ידנית.
עכרמאווי של שער שכם

בין הטעימות - חומוס גרגרים, חומוס פול ומסבחה, בה הגרגרים משתכשכים במיצי הטחינה והלימון. בגלל השעה המאוחרת (11:00 בבוקר) פספסנו את ה"פאטה" - חומוס ובו פיסות של פיתה מבושלות יחדיו. החומוסייה של עכרמאווי (שמקורו בעין כרם), החלה את דרכה בשנות ה-50 ומאז ועד היום היא משרתת את המקומיים שבשעה בה אנחנו הגענו כבר סיימו את ארוחת הבוקר שלהם והביטו בקבוצה הצפונבונית במבטים משועשעים.
את המתכון לחומוס הביא לארץ פועל מסוריה ומאז ועד היום מוכן החומוס על-פי מתכון זה.
תגובות הקהל: התגובות היו נלהבות אם כי מתונות. מדובר בחומוס ערבי אותנטי וטעים.
דבר השפים: מרקם משחתי מדויק עם מעט חספוס בלשון, שמן זית נהדר וחריף שמתחבר לחומוס בשלמות.
הסוד: שמן זית מאיכות מעולה, המופק מעצי זית שגדלים בהר ומושקים רק באמצעות מי גשמים. יחס משתנה של לימון-מלח בהתאם למזג האוויר, מה שמייצר הבדל גדול בטעם.
טיפ 1: תשכחו מתנועות סיבוביות
בניגוד למנהג המקובל של ניגוב החומוס בתנועה סיבובית עם הפיתה, את החומוס למעשה טובלים בתנועות מעודנות. ובכלל, יש המאמינים כי הטובלים בחומוס באופן קבוע הם אנשים רגועים יותר, בשל העובדה שהחומוס מכיל רמות גבוהות של טריפטופן, חומצת אמינו המעובדת במוח לסרוטונין - חומר המופרש במוח האחראי לתחושת הרוגע והאושר. הלאה הציפרלקס, מהיום איכלו חומוס.
טיפ 2: לא להגיש את החומוס חם
שימו לב! חומוס לעולם אינו מוגש חם. הגרגרים הינם הדיירים היחידים בקערת החומוס המורשים להיות חמימים. אם המשחה עצמה חמה, דעו לכם כי חיממו את החומוס, אקט ברוטלי המנוגד לאמנת החומוס הבינלאומית.

YELP's LIST OF 10 Most recommended HUMMUS RESTAURANTS IN LA

One of the interesting things I noticed in Yelp's list of Hummus restaurants in Los Angeles is that many of the names on the list I never even heard of.
I asked friends and they didn't hear about them either and they're just as big Hummus Connesseurs as me.

I don't know if it says something about Yelp or about those who judge the Hummus. But since we aim to be fair and unbalanced Hummus critiques - we'll give all these places the benefit of the doubt. Also, many of the places don't neccessarily have the best Hummus but are located in a place that has heavy traffic and so gets lots of reviews. ( Remember those who said in the restaurant business it's only about 3 things: LOCATION, LOCATION, LOCATION!)
What the list clearly shows is that Zankou chicken have truly positioned themselves to be the most talked about online Middle eastern restaurant and that Glendale and Pasadena have become a true alternative for middle eastern food to Los Angeles.
While I do like their food - their Hummus - is their weakest link and I'd grade it only as barely a 6 (Out of 10) And that's on a good day... Zankou is to Hummus what Mcdonalds is to Hamburgers. Clean, fast but far from special!
That said, in the coming month's check out the rest of the top ten Yelp list and if anyone else has experience with any of the places to send us your thoughts.

!. Hayat's Kitchen got 205 votes and overall 4.5 stars (out of 5)
11009 Burbank Blvd
North Hollywood, CA 91601
(818) 761-4656

2. Mini Kabob got 200 votes and overall 4.5 stars (out of 5)
313 Vine St
Glendale, CA 91204
(818) 244-1343

3. Mediterranean Cafe got 389 votes and overall 4.5 stars
273 Shoppers Ln
Pasadena, CA 91101
(626) 793-8844

4. Skaf's grill got 184 votes and 4.5 stars
6008 Laurel Canyon Blvd
North Hollywood, CA 91606
(818) 985-5701

5. Sultan's chicken got 79 votes and 4 stars
311 W 6th St
Los Angeles, CA 90014
(213) 236-0604

6. Zankou Chicken got 253 votes and 4 stars
1415 E Colorado St
Glendale, CA 91205
(818) 244-1937

7. Zankou Chicken got 505 votes and 4 stars
5065 W Sunset Blvd
Los Angeles, CA 90027
(323) 665-7842

8. Sunnin Lebanese cafe got 471 votes and 4 stars
1776 Westwood Blvd
Los Angeles, CA 90024
(310) 475-3358

9. Kabab way got 90 votes and 4.5 stars
919 S Glendale Ave
Glendale, CA 91205
(818) 242-3150

10. Zankou Chicken got 481 votes and 4 stars
1296 E Colorado Blvd
Pasadena, CA 91106
(626) 405-1502

Hummus on CNN

For those who didnt notice Cnn had a story about hummus
http://thechart.blogs.cnn.com/2012/02/16/one-appalachians-guide-to-hummus/

One Appalachian's guide to hummus
Editor's Note: Rick Morris is a web developer and volunteer firefighter from Canton, North Carolina. He is one of seven CNN viewers selected to be a part of the Fit Nation Triathlon Challenge program. Each athlete receives all the tools necessary to train for and compete in the Nautica Malibu Triathlon this September, alongside Dr. Sanjay Gupta. The seven athletes met up two weeks ago in Atlanta for the official kickoff of the program, where Rick developed a new taste for humm


Hummus. The very word, for those like me, not in the know, sounded like a foreign term for something gross. Globular pustules on a teenager's face. A backwoods verb for singing under one's

breath (“hummus a song, Cooter”). Perhaps a brand of automobile.

Until recently, I can honestly say that I had never heard of hummus. In fact, I was somewhat taken aback when it was placed in front of me at a recent restaurant gathering. It evolved something like this...

“Want some hummus, Rick?” they asked.

“What's hummus?" I inquired.

Atlanta's crowded Flying Biscuit restaurant went near silent for a moment that day, my friends. A myriad of eyes in disbelief angled my direction. I'm pretty sure the winds outside got angry and old-man winter was preparing a cold blast of disdain to lash at me the moment I walked out the door.

I was quickly rescued by those sharing the same table. “It's similar to a bean dip,” one said. “You're going to like it,” boasted another. “Give it a try.”

It clearly didn't appear to have tomato in it (I can't stand tomatoes), and hey, I was pretty hungry so I grabbed a triangle of pita bread, spread a generous amount of hummus on it, and sent it down the hatch.

What happened next was comparable to a high-speed ride on the autobahn in an Italian sports car! My first kiss! Winning the lottery! Skydiving! Releasing the rope swing and plunging into the clear, cold water of the mighty Pigeon River on a hot summer's day...

Well, maybe not as exciting as all that. But, clearly I had found a new food that was truly like a party in my mouth. It was delicious. Better yet, I've since learned it is very healthy. Amazing! Something that tastes great and is good for you.

For someone whose Sunday dinners generally consisted of fried chicken, corn-field beans, smashed taters (if you must ask, you need to visit my area) and sweet iced tea, I had written-off ever discovering new foods satisfying both requirements.

As a member of this year's CNN Fit Nation Triathlon Challenge, I was already in the market for good nutrition. So I decided to delve deeper into this hummus thing. I wanted to know exactly where it comes from, what it consists of, and how I could make my own.

My research into the wonderful world of hummus began online. Not to be confused with “humus," an organic matter or compost, I discovered hummus is a Middle Eastern bean dip made from a few basic ingredients: cooked chickpeas or garbanzo beans, olive oil, tahini (ground sesame seeds), lemon juice, salt, and garlic.

For someone who prides himself in whipping up the best tzatziki around – a recipe given by a Greek friend while in Europe – I'm now fully confident I can create hummus. Just gotta see if my local grocery store has chickpeas.

The origin of hummus comes from “himmas” or chickpeas, leading to the Arabic “hummus," then the Turkish word “humus," and finally settling in the West back in the Arabic style of “hummus."

As I said earlier, hummus is spelled the way we Americans see it so as not to be confused with the aforementioned English term for dead dirt. Did you get all that?

Now that I know what it is made of, I checked out the nutritional information on hummus. Rich in vitamin C and iron, hummus also provides high amounts of vitamin B6 and folate. There is plenty of protein and dietary fiber courtesy of the chickpeas. The tahini (again, ground sesame seeds) contains a healthy amino acid. And, depending on the oil used, you get a nice portion of monounsaturated fats, which improve cholesterol levels – both LDL and HDL.

So... how to eat hummus? Apparently, it can be pasted to just about anything – bread, crackers or celery, for example. My initial dish came with feta cheese sprinkled on top. Mmmmmm! I like hummus so much that I think I'll just spoon it until I have more time to ponder the varying recipes and uses.

In the West, hummus is typically served cold as an appetizer or dip, and transported to drooling taste buds via a piece of pita or flat bread. In the Mediterranean, you'll almost always see hummus served with a small assortment of dishes precluding the regular meal. That's called a “meze."

Fish, eggplant, chicken, and just about any lunch or dinner menu is complimented with hummus. Palestinians and Israelis typically serve it warm, with bread before, during or after any meal. Exotic spices such as cumin, paprika, parsley, excellent olive oil, and mint leaves often garnish hummus in Palestine.

I asked a number of my “kin folk” and local residents here in the Canton area and discovered few had even heard of hummus. A couple of them were well versed, but most had no idea what it is. Evidently, we rural, small-town people are the last to know when it comes to international cuisine.

Thankfully, this eases my feelings of embarrassment from my initial encounter with hummus. However, it bothers me that so many of us are missing out! Unlike Middle Eastern countries that battle each other for the world's largest hummus dish, Americans are just beginning to discover its succulent taste and various uses. Lebanon, by the way, holds the current record, at 23,000 pounds - set one day in 2010!

I've learned that Americans only recently began consuming hummus, with about 15 million eating it regularly by 2008. If my math serves me correctly, that means about 300 million of us were not partial to this simple, delicious dish.Probably because we had never tried it.

But, the popularity of hummus has skyrocketed over the past four years and it's safe to assume that about ten percent of Americans now partake in its consumption weekly. Maybe I'll start a chain of hummus-oriented restaurants, introducing this wonder food to all of America. At the very least, a town hall focus group.

From what I've discovered, hummus is a miracle food. I can't find anything negative about it. It tastes great, can be fabricated quickly and inexpensively, and contains plenty of nutrient rich ingredients.

My endeavor to uncover the mysteries of hummus has me feeling like I just completed a ninth-grade research paper. But that's perfectly fine with me. I've learned enough to confidently rescue the next lay person who asks, “What's that?” In fact, I'll take any moment of culinary humiliation in exchange for the opportunity to discover a delicious new food.

In contrast, plenty of visitors to my neck of the woods have frowned at the site of squirrel dumplings. But for those who try them, they are usually hooked. Well, some are just being social. I mean, it is prudent to show appreciation when a moon-shining, outhouse-using, up-the-holler-living Appalachian tosses their finest culture at you, right?

Back to that restaurant in Atlanta... as my glorious moment of hummus introduction came to its climax, our waiter was busy inquiring about our libation for the meal.

“I'll have a Pepsi,” I requested. Strike two!

“Don't you know this is the Coca-Cola capital of the world?” she asked, as the ground settled to a minor rumble. “The Coke Museum is just a few blocks away!” another proclaimed.

“Coke please,” I declared. “And, another platter of that hummus stuff!”

P.S. – If you have a good hummus recipe, comment about it below.

Post by: Rick Morris - Fit Nation Participant
Filed under: 2012 Fit Nation Triathlon Challenge • Kickoff Weekend • Rick Morris

Israel 2012

The Israeli Hummus scene is exploding. There's a lot of new players opening daily and there's a lot of the classic places still there.
One of the most popular Tel Aviv Newspapers - MOUSE - ( Kind of like the NY VILLAGE VOICE or the LA WEEKLY - had their readers rank Hummus joints. Here's their ranking:
http://hummus.mouse.co.il/
For those who can't read Hebrew - here's the list:
1. Abbu Hassan - Jaffo
2. Sayed - Acres
3. Abu Adehem - Kfar Yassif
4. Abu Adehem - Tel Aviv
5. Hummus Ashkera - Tel Aviv
6. Bahadonness - Ramat Gan
7. Pinati - Jerusalem
8. Halil - Ramleh
9. Hummus Lina - Jerusalem
10. Abu Gosh Hahadasha- Derech Hashalom 65 Abu Gosh


We also decided to check a few places - and here's our conclusions for 2011/2012

1. Ali Karavan (or) Abu Hassan - Tel Aviv - Jaffo
Still considered by may Tel Aviv residents as the top tier Hummus joint. Opens early and closes in the early afternoon. Always crowded. Cramped seats. No frills but great Hummus. THUMBS UP!

2. 206 - Moshe Sneh 54 - Tel Aviv
A very popular place that's always packed. They have great food and wonderful service but their Hummus is mediocre. They also have a wonderful fish restaurant next door. Hummus is their major flaw. THUMBS DOWN!

3. The Lebanese Restaurant - Hashalom 88 Abu Gosh:
Abu Gosh has a huge culture of Hummus and so many legendary rivalaries. We've checked a few places there. The Lebanese - one of the most popular places there - has great service and wonderful prices -but their Hummus is mediocre. Thumbs down!

4. Mifgash Karavan - Derech Hasalom 27 - Abu Gosh:
This place used to have great hummus. Then it deteriorated for many years. We decided to recheck even thought we had very little expectations after all the times we were frustrated by it. But today their Hummus has greatly improved. While it's not a top tier restaurant like it used to be. They still serve very good Hummus and are located in a beautiful location. THUMBS UP!

5. Hummus and Tehina: Outskirts of Kfar Shmaryahu:
This is a small Hummus joint on the outskirts of one of the richest neighborhoods in Israel. The Hummus used to be really good but this year in our random test - relative to the past it deteriorated - so unfortunately for this year we'll have to give it a thumbs down - but we do like this place and it feels intimate and local and are so hoping next year when we check it again it'll prove us wrong and improve their hummus like it used to be - fresh and tasty. THUMBS DOWN!

6. Hazaken Vehayam ( Old Man and the sea) - Jaffo.
One of the best Middle Eastern restaurants in Tel Aviv - a huge cultural phenomenom. HIGHLY RECOMMENDED for their wonderful service. Huge salad offerings and their extremely colorful serving of food. This is a must for every tourist coming to Tel Aviv. It's truly amazing.
That said - their hummus is only mediocre and sadly while we truly love this place and hope it'll continue it's unique style and offerings - in terms of Hummus - it's a THUMBS DOWN!

7. Ahmed and Salim - Herzlia
Good Hummus. This place also used to serve much better hummus but something happened. It's hummus quality has deteriorated. THUMBS DOWN

8. Sabich Florentine - Florentine 36 Tel Aviv
Great Hummus - THUMBS UP.

9. Mifgash Gesher Hayarkon - Derech Namir 136 - Tel Aviv
Used to be one of the best low key Hummus joints located in a gas station. The place is still fully packed - but their prices have skyrocketted, their service has gone down, their quality and their quantity of hummus has also deteriorated. Bummer. It was such a great place. Please come back to what you were. Please? THUMBS DOWN.

10. Abu Yussuf - Kikar Paris - Haifa
A legendary restaurant - located in a renovated and historical place in downtown haifa. The food was of extremely high quality and they were extremely generous with the portions but the Hummus wasn't the stuff legends are made of and we were highly dissappointed. THUMBS DOWN!

Pitaway on Melrose, Los Angeles

I entered Pitaway on Melrose after seeing the huge sign of grand opening outside. Everyone loves grand openings So I had to enter, hoping for a new love affair with this new place. I learned it’s the second Pitaway in Los Angeles – which might hint they’re hoping to become a franchise. Everything in the look of the store shouts FRANCHISE. It doesn't look like a fast food place but rather like a modern fast food restaurant. That said, the middle eastern restaurant that was there before them - Muma, which was reviewed in this blog in the past - also shouted Franchise – and yet apparently it didn’t make it into a franchise- so I’ll keep my fingers crossed for this one. I think LA does deserve a middle eastern restaurant chain with good and fast falafel. This place is new – so I’ll revisit it in a few month after they solve some of their opening quirks. Wanting this place to succeed – I’ll give my own humble opinion what they need to work on in order to succeed in a very competitive street like Melrose. But would love to hear what other people think of this new place:

FAST FOOD FRANCHISE LOOK:

This restaurant has the logo of a fast food place, the décor of a fast food place, the overall energy of a fast food place, and yet extremely slow food service. The secrets of a fast food franchise is that they nailed down a way to serve their food fast. Doesn’t matter if it’s a Chipotle, Wendy’s, Subway, Fat Burger… Each one has their own method of ensuring that the food is served fast. To me it seemed like this place didn’t have any real organized and institutionalized plan how to ensure the customer gets their food fast and it wasn’t a priority for anyone in the place. It took over 15 minutes to get a falafel in a lafah breah. I appreciated the falafel being fresh but having to wait in a nearly empty restaurant for 15 minutes showed that there’s no respect for the customers time. Since this is the second restaurant with the same name and concept in LA – and the other one already exists for several years – it proves there’s no real plan how to make sure customers don’t spend too much time in the restaurant before getting fed.

PRICING:

The pricing is decent for middle eastern restaurants. Plates are about $11, Pitas $8-9 While it’s not expensive – I think they’re still 10% more than what will make them really competitive and allow them to take of. The woman at the cash register boasted on the fact they’re Kosher which indeed is a huge plus being close to La Brea and the Jewish ultra Orthodox district – but for the general audience it’s not a deal breaker. With so many options on Melrose – and even a highly competitive Indian lunch buffet almost across the street – I believe that $10 is the limit most people will pay for most fast meals. They might get people to come once and try them out – but in order to get repeat business – they need to lower their prices.

PICKLES:

I was highly disappointed they served pickles made in brine and not Pickles in salt. For the non middle easterns reading this blog - to illustrate the difference - assume you're going to a Mexican restauran and instead of corn chips they serve you Cheetos and the waiter tells you it's the same...
Or assume you go to a Chinese restaurant and instead of fried rice they serve you french fries and tell you it's the same...
Get the point?
Every cuisine - has some elements that are a make or break and salted pickles are a must for an authentic middle eastern cuisine.

For many middle eastern food lovers- not having pickles in salt is a deal breaker and that’s why many middle eastern restaurants serve their customers unlimited pickles in salt with each order. Moreover – what made matters worse is they have a free pickled vegetable salad that doesn’t have pickles. I noticed everyone who purchased food after me took the plastic plate they give you to the pickled salad bar and noticing the lack of pickles – joked about it angrily and threw the plate to the garbage without taking anything. Hopefully that’s not the plan – but why would a restaurant want to anger it’s customers on something so trivial and so obvious? It’s a great way to lose customers who are fans of middle eastern food. Portions: I ordered a falafel in a lafah – a middle eastern version of a burrito. It usually costs more than a pita and is supposed to hold much more food. Perhaps other middle eastern restaurants have spoiled me, or perhaps it was just chipotle that made me aware of how much food can really go into a burrito. The falafel in a lafah I got was mostly rolled lafah bread and very little in it. Very few falafels, I didn’t feel the hummus and very few vegetables that made very little impact. The meal costs nearly $10 and for that price I felt cheated. Taste: The overall taste is good – but not spectacular and yet I must give them credit that everything tasted very fresh. The Falafels were hot and fresh, the pita was fresh. The hummus didn’t make any impact and they need to work on it and find a way to give it a much stronger point of view.

Final words:

I want to love this place. I ‘d love for Melrose to have as many middle eastern restaurants as possible – it would be great and I’ll be their biggest fans. Maybe I’m totally wrong – but based on my experience – I don’t think their target audience can only be ultra orthodox Jews who might or might not show up because of their Kosher sign. I think they need to cater to everyone. Families, hipsters and the many young people walking Melrose that are looking for healthy and cheap food. In order to get the general public’s attention this restaurants need to come down to earth and start making cheaper food, in larger quantities that’s in a family price range or else they’ll end up closing like other middle eastern restaurants in that area that have come and gone. Like any other new restaurant on Melrose at the beginning there will be a honeymoon between the locals and this place – as everyone always want to try out the new restaurants on the street. But whomever owns this place needs to show that his vision is not just graphics that present a large corporate style middle eastern restaurant but also the vision of a large corporation – with a big vision and real care for the smallest details. I hope they succeed and will keep all of you posted!