Subject:

African and Middle Eastern Food and Cooking

  • Blogs

    May 11, 2012

    A Recipe For Spinach Salad with Grilled Shrimp and Peppers What Are Mini Peppers Anyway

    At first I was skeptical of the colorful mini peppers packaged in the clamshell at the grocery store. I can be wary of produce not sold from crates at farmers markets, and these glossy, firm, petite yellow, red and orange babies looked just too plastic-perfect and remarkably un-heirloom to be any go ... More >>

  • Blogs

    May 9, 2012

    'The Avengers' Shawarma Bump Where to Feed Your Craving

    Remember that scene in E.T. with the Reese's Pieces? It reportedly boosted sales of the candy so high in 1982 that the Hershey corporation was forced to keep a factory open minting the candies 24/7. The moral of the story? Feature a food in a popular movie and people with not-so-subliminally find th ... More >>

  • Blogs

    January 11, 2012

    Jewish Iraqi Food: Yes, But in Los Angeles?

    Dear Mr. Gold: My parents are coming to visit soon and I was hoping to do them proud by finding some authentic Iraqi cuisine akin to what my Baghdad-born father grew up eating just outside of Tel Aviv. His mother has stuffed us many a visit with things like sambusak, the sabich, kubeh, bamia and the ... More >>

  • Blogs

    January 9, 2012

    Eat, and Learn to Make, Couscous and Tagines at Cafe Livre

    Barbara HansenA combo tagine with lamb and vegetables​Now you taste it, now you don't. That's what happens to the tagines that come with couscous at Café Livre in Culver City. The seasonings change as often as executive chef Farid Zadi gets a new idea, usually every week. The other day the b ... More >>

  • Blogs

    December 7, 2011

    Where To Go For L.A.'s Version Of NYC Halal Carts

    Anne Fishbeinthe invisible restaurant critic​Dear Mr. Gold: New York City has the legendary halal carts at 53rd Street and Sixth Avenue. Please tell me Los Angeles has something similar. --Joseph Saranglo, via Facebook

  • Eat+Drink

    November 3, 2011

    The Kosher Corridor

    A restaurant renaissance in the Pico-Robertson neighborhood

  • Blogs

    November 3, 2011

    Top 5 Places to Eat in the Kosher Corridor

    Guzzle & Nosh​Pico Boulevard has its share of intriguing restaurants, and the "Kosher Corridor," from Beverly Drive on the west to La Cienega on the east, is no exception. Although this neighborhood has long been home to one of the largest Orthodox Jewish populations in the city, for years, ko ... More >>

  • Blogs

    October 3, 2011

    Cookbook Of The Week: Paula Wolfert's The Food of Morocco, Now That's A Cookbook

    There are a handful of cookbook authors -- Diana Kennedy (hyper local Mexican cuisine), Maida Heatter (home baking), Paula Wolfert (Moroccan cuisine) -- whose personal obsession not only with cooking, but truly with a culinary culture, is so focused, so resolute, that when they finally release anoth ... More >>

  • Blogs

    September 29, 2011

    Couscous Festival 2011: Start Your Couscouseries

    It's time to get out your couscouserie again. Or rather, time to let Farid Zadi get out his. Zadi and his wife and business partner Susan Park are hosting their second annual Couscous Festival, Sunday October 23 from noon to 6 p.m. Last year's festival, you may recall, took place in Pasadena, comple ... More >>

  • Eat+Drink

    May 26, 2011

    Jonathan Gold Reviews Mezze

    It's time to get out your couscouserie again. Or rather, time to let Farid Zadi get out his. Zadi and his wife and business partner Susan Park are hosting their second annual Couscous Festival, Sunday October 23 from noon to 6 p.m. Last year's festival, you may recall, took place in Pasadena, comple ... More >>

  • Blogs

    March 8, 2011

    Q & A With Yvonne & Nancy Boules: Going from Home to Restaurant Kitchen, Egyptian Fava Bean Falafel The Beauty of Bulgarian Feta

    K. RobbinsYvonne and Nancy Boules trying a new recipe for Egyptian accented beignets​ Om Ali is one of Yvonne Boules' signature dishes at Café Dahab, the Egyptian focused Mediterranean restaurant that she runs with her daughter Nancy. Puff pastry, hazelnuts, and coconut are layered in a bless ... More >>

  • Eat+Drink

    December 2, 2010

    You'd Better Like Lamb

    Omar's Xinjiang Halal Restaurant is far from the usual Chinese

  • Blogs

    October 28, 2010

    Duck Shawarma at Momed in Beverly Hills

    What Cacao Mexicatessen did for fowl with its duck carnitas, Momed is now doing with its duck shawarma: Melding an uncommon choice of meat with classic cooking technique to create an innovative hybrid you'll rarely find, at least in Los Angeles. Momed, Alex Sarkissian's airy, Beverly Hills ea ... More >>

  • Blogs

    October 22, 2010

    For Prop 19 Fans: 5 Best L.A. Leftovers to Dip in Hummus

    California Grill's loroco pupusa dipped in hummus​ Perhaps it's not a discovery worthy of the Harvard Kitchen Lab, but just in time for the possible passage of Proposition 19, there's been a recent breakthrough in late night snacking -- extensive research shows that most restaurant leftovers ... More >>

  • Eat+Drink

    September 16, 2010

    Alcazar: An Old Friend

    Back, serving crunchy boreg in Encino

  • Blogs

    May 11, 2010

    Lebanon vs. Israel: World Record Set For Bowl Of Hummus

    CNNworld record hummus​ It seems as if Lebanon and Israel have moved the battlefield to the kitchen. This past Saturday Lebanon set the world record for the largest bowl of hummus in the village of al-Fanar, near Beirut, surpassing the previous record set four months ago by Israel in the Arab ... More >>

  • Blogs

    May 7, 2010

    Couscous Festival Comes to Pasadena: Paula Wolfert Will Make You Couscous

    Farid Zadithe stages of couscous​ Do you know what you're doing Saturday, October 16th? Well, you do now -- or at least you should, if you're anywhere near Pasadena on that day and have any interest in Middle Eastern cooking whatsoever. Yes, we know five months is long advance notice, but it' ... More >>

  • Eat+Drink

    April 1, 2010

    Middle Culver: Mezza, After Mosque or Movie

    Farid Zadithe stages of couscous​ Do you know what you're doing Saturday, October 16th? Well, you do now -- or at least you should, if you're anywhere near Pasadena on that day and have any interest in Middle Eastern cooking whatsoever. Yes, we know five months is long advance notice, but it' ... More >>

  • Eat+Drink

    March 25, 2010

    Sunnin: Westwood's Middle East

    New digs and a new vibe at lebanese cafe

  • Eat+Drink

    January 7, 2010

    Far From the Lebanese Crowd

    Mantee, via Beirut, on Ventura Boulevard

  • Blogs

    January 7, 2010

    Photo Gallery: Far From the Lebanese Crowd at Mantee

    Need a visual aid for your print edition? Jonathan Gold visits Mantee Café in Studio City ("Mantee isn't where you come for a falafel plate or roasted chicken; it's where you go to watch a stunningly beautiful waitress set a plate of sausage aflame"). Click through for Anne Fishbein's spectacular p ... More >>

  • Blogs

    December 2, 2009

    Squid Ink Food Fight: Falafel Off (Say That Ten Times Fast)

    The falafel is one of those foods that has migrated a long distance across multiple countries, spawning many variations, preferences and preparations. Some falafel are made from fava (though far less commonly in the U.S.) and some from chickpeas. They can be filled with different herbs, or onions de ... More >>

  • Eat+Drink

    September 10, 2009

    Zahle in the Valley: The Middle-Eastern Polish of Alcazar Express

    The falafel is one of those foods that has migrated a long distance across multiple countries, spawning many variations, preferences and preparations. Some falafel are made from fava (though far less commonly in the U.S.) and some from chickpeas. They can be filled with different herbs, or onions de ... More >>

  • Calendar

    September 11, 2008

    Fresh Sounds

    The falafel is one of those foods that has migrated a long distance across multiple countries, spawning many variations, preferences and preparations. Some falafel are made from fava (though far less commonly in the U.S.) and some from chickpeas. They can be filled with different herbs, or onions de ... More >>

  • Eat+Drink

    April 17, 2008

    Syrian Brunch Sundays at Sham

    Spice-scented pleasures

  • Eat+Drink

    March 27, 2008

    Not Hot: Where's the Fresh Pita?

    A call for L.A. to get baking

  • Eat+Drink

    February 14, 2008

    At Nigerian Eatery Saaris, America Is Turning to Fufu!

    Dunkin' dough

  • Eat+Drink

    February 7, 2008

    Where to Eat Now: New to the List

    Dunkin' dough

  • Eat+Drink

    June 28, 2007

    Garbanzos!

    Hummus Bar finds beauty in the humble chickpea

  • Eat+Drink

    January 18, 2007

    Waiting for Shwarma

    Little Armenia’s Arax Falafel

  • Eat+Drink

    November 9, 2006

    Flavor Zone

    Baran in Westwood

  • Eat+Drink

    July 13, 2006

    Ask Mr. Gold: Doner Kebabs

    Baran in Westwood

  • Eat+Drink

    January 19, 2006

    Curry Invasion

    Baran in Westwood

  • Eat+Drink

    October 20, 2005

    I Am Arak

    Baran in Westwood

  • Calendar

    May 26, 2005

    Glendale and Vicinity

    Baran in Westwood

  • Eat+Drink

    February 17, 2005

    Ask Mr. Gold

    Baran in Westwood

  • Eat+Drink

    July 29, 2004

    Middle Eastern

    Baran in Westwood

  • Eat+Drink

    March 4, 2004

    Among the Believers

    Baran in Westwood

  • LA Life

    November 20, 2003

    Drive, He Said

    Counter Intelligence throws a party — or 10 tips for no-cook entertaining

  • Eat+Drink

    June 14, 2001

    Cinnamon, Cloves and Cardamom

    The biryanis of Hyderabad

  • Eat+Drink

    June 8, 2000

    Keba-ba-ba-bin Along

    Lebanese food in Sherman Oaks

  • Eat+Drink

    April 6, 2000

    The Matter at Hand

    In some of our favorite parts of the world, everything is finger food, from steaming gobs of rice to whole fried carp.

  • Eat+Drink

    February 3, 2000

    Shafted!

    A Where's Where of dead meat on a stick

  • Eat+Drink

    January 6, 2000

    The Matter at Hand

    In some of our favorite parts of the world, everything is finger food, from steaming gobs of rice to whole fried carp

  • Eat+Drink

    June 24, 1999

    Fava Knows Best

    Lebanese bean stew in Pasadena

  • Eat+Drink

    June 17, 1999

    Flavors of the Near East

    As in Lebanon, Armenia, Alhambra . . .

  • Eat+Drink

    May 13, 1999

    The Falafel Truth

    A fine Westside sandwich

  • Eat+Drink

    March 4, 1999

    Hand Jobs

    Let your fingers do the walking.

  • Eat+Drink

    February 4, 1999

    The Cuisine That Came In From the Cold

    So where do you send a nostalgic CIA agent for a taste of the old days?

  • Eat+Drink

    September 3, 1998

    Yemenite Delight

    So where do you send a nostalgic CIA agent for a taste of the old days?

  • More >>
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