Latest news with #shawarma
Condé Nast Traveler
07-07-2025
- Entertainment
- Condé Nast Traveler
Saffy's — Restaurant Review
What were your first impressions when you arrived? A younger sibling to Bestia and Bavel, this relaxed Middle Eastern restaurant located on Fountain Avenue makes a lively first impression. Inside, the space is what you might expect from a retro- modern Moroccan room, with saffron colored banquettes and a curvilinear bar. It all feels effortlessly glamorous and welcoming, which is exactly what you want from a Hollywood restaurant that doesn't take itself too seriously. Indeed, don't be surprised to spot diners eating with their hands, dunking falafels in the tangy hummus without a care in the world. What's the crowd like? It's constantly busy and buzzing, drawing a mix of industry folks who appreciate that you can actually get a table without three weeks' notice and locals who've made this their go-to neighborhood spot. The vibe skews more approachable than its Arts District siblings. What should we be drinking? They have very tasty cocktails, such as the Mango Lassi and the Clarified Milk Punch, that complement the Middle Eastern flavors without overwhelming them. Heavy on Iberian Peninsula and Mediterranean vinos, the wine list knows its audience: The selections pair beautifully with kebabs and don't break the bank. There's also a $40 corkage fee, so you can bring in your favorite. Main event: the food. Give us the lowdown—especially what not to miss. The kebabs and shawarma rule this place, and the generous portions come with the works: laffa, tahini salad, chill crunch, and beet amba. The roasted vegetables are having a moment here, and most dishes cost less than $26 yet still taste worthy of a special occasion. This is Middle Eastern cuisine that honors tradition while speaking fluent LA. And how did the front-of-house folks treat you? The staff is friendly and relaxed, treating you as if you were a regular, even when it's your first time in. What's the real-real on why we're coming here? This is the kind of neighborhood joint you wish your own hood would have—and it happens to have serious pedigree. You're coming because it delivers delicious Middle Eastern dishes in a setting where you can actually relax and enjoy yourself. Yalla! (That's 'let's go' in Arabic.)
Arab News
01-07-2025
- Entertainment
- Arab News
Where We Are Going Today: Mashwa Al-Balad Restaurant in Qatif
Mashwa Al-Balad in Qatif is a grill and shawarma restaurant that will have you dialing the delivery number any time your cravings make you want to recreate nights spent grilling under the desert skies. My family and I love this place because it usually solves the 'What are we having for dinner tonight?' feud when one of us wants a shawarma and others want kebab plates; rarely do restaurants offer such a wide selection of dishes and do them all well. Let's start with the classic shawarma plates: Arabic beef and, my personal favorite, the Arabic chicken, both of which come with fries. Well-seasoned, tender, and with a portion size that is great as a full meal. They sometimes put a little too much garlic sauce for my liking, but others might prefer it that way. If you're not a fan of the plates, they offer shawarma sandwiches in different styles as well, from classic to spicy to ones with a slight Mediterranean twist, served with pomegranate seeds and rocket leaves. The stars of the show, however, are the kebab and grill wraps, including beef awsal (cubes), shish tawooq, beef kebab, chicken kebab, and chicken musahhab. These wraps are so flavorful, you can taste the smokiness in every bite, and the meat is complemented by the sauces and salad toppings. And of course, you can't forget about the classic grill plates, which include separate or mixed combinations. What I like about Mashwa Al-Balad is that you can mix and match your favorite plates, sandwiches, and all the traditional appetizers (hummus, tabbouleh, grape leaves, and more) and ensure there's something for everyone at the table.
CBC
27-05-2025
- Business
- CBC
Nova Scotia's Lebanese entrepreneurs build a national presence, as shawarma leads the way
At a Mezza Lebanese Kitchen restaurant, Tony Nahas demonstrates slicing from a spit of roasting chicken much as his father did — with a razor-sharp knife dropping the aromatic meat from grill to gathering tray. But then he switches to what he calls the "newer generation's" tool: a humming, electric carver that can create shawarma servings more efficiently for hungry lunchtime customers. It's essentially the same style of Middle Eastern meat, marinated in a secret sauce created in the family restaurant 35 years ago, but produced for more customers. Like the ambitions of the younger generation of Lebanese Nova Scotian entrepreneurs, the business plans of the restaurant are expanding into faster and larger horizons. "For our parents, it was just putting food on the [restaurant] table. That's what mattered. For us, it's how do we increase the scale of that," said Peter Nahas, Tony's younger brother and business partner. Across the city, at a federally certified, large-scale production facility, custom-designed machinery produces hummus, garlic sauce and pickled turnips for 24 locations, including recently opened outlets in Calgary and in the St. John's area. The franchise is soon expanding in Ontario, and international outlets are next on the horizon. Some business leaders see the chain as an example of the widening goals of Nova Scotia's Lebanese diaspora, and its plans for expansion. "We celebrate together ... we mourn together, we do business together," said Norman Nahas, a major player in the city's real estate scene, adding the community gathers for festivals, baptisms and burials at two large Halifax churches. "My father came in 1967, others came in the 1970s ... And now you're seeing second and third generations continuing in the family business. It's gone from operating a corner store, to buying an adjacent building, to learning to build and grow an industry," said the Lebanese Chamber of Commerce in Nova Scotia leader — who recently partnered in opening a new Moxy Hotel in Halifax. Nahas, a first cousin to the restaurateurs, estimates the chamber now has close to 1,300 members, in a community of about 12,000 people in the capital city. He says the Mezza enterprise is being watched by the city's Lebanese network, as an example of one of their own taking a franchise across the country. "They're opening the eyes of Canadians to what Lebanese food is on a quick service food level, which there aren't many other brands matching," said Norman Nahas. The Nahas brothers recall rushing from school to the original family restaurant at lunch hours, where they were assigned tasks as they became teenagers. Their parents' workday usually went from 8 a.m. until 9:30 p.m., until their 2012 retirement. Their story resonates with Joe Metlege, another second-generation Lebanese Nova Scotian entrepreneur, whose Templeton Properties has grown into one of the city's major developers. Children were brought up to labour in the family enterprise, said Metlege, recalling days of cleaning apartments for his father's company. "They [the first generation] didn't come here with a social safety net and expectations of government handouts. They came to survive and take care of their families," he said. The Nahas siblings say their business concept hinges on ideas inherited from the prior generation, blended with their knowledge of the fast-paced demands of Canadian life. Tony recalls his father teaching him to display delicious dishes so that customers "eat with their eyes." He insists on franchises chopping their own vegetables, while the Arabic music playing in the background is "non-negotiable." On the other hand, the family processing plant now debones the chicken destined for shawarma dishes, and it's not uncommon to have three, 30- to 60-kilogram roasts underway at one location. At the chain's downtown location, open into the small hours of the morning, as many as six spits disappear into Halifax stomachs over 24 hours. Peter Nahas says Lebanese business networks mostly assist in the form of advice, support and mentoring — rather than direct investment from venture capitalists. They rely on banking and conventional investment channels to fund their growth, he said. "But you see a lot of Lebanese Nova Scotian partnerships, and a lot of people working together just as pure business operations," he said. It also doesn't hurt to have hungry Lebanese newcomers and their descendants across Canada, willing to support a fast-food version of their cuisine. In Windsor, Ont., Natasha Feghali, a chair of the Windsor-Essex Lebanese Community Council, said in a recent interview she's eagerly awaiting one of the outlets opening in the Ontario community this summer. "I think for everyone it will be a pleasure to welcome a new restaurant in our area. We'll see not only Lebanese but other Windsor residents going to enjoy the cuisine," she said.
Malay Mail
25-05-2025
- General
- Malay Mail
In Damansara Perdana, an awesome chicken ‘mandi' and ‘shawarma' await at the unassuming Charisma Arab and Pastry
PETALING JAYA, May 25 — 'The chicken mandi is not ready yet, sir. You want shawarma?' I nod, pay, and take the only seat at the lone plastic table. It's not hot, exactly, but the air on the lower ground floor of Perdana Shopping Centre is stale and still, the kind that clings to your skin. I start to wonder if this is another tip gone wrong. It's 11 a.m. I'm sitting in front of Charisma Arab and Pastry, which has already been open for an hour. The chicken mandi, the only thing my friend told me to come here for, won't be ready for another hour. Behind me, a man I take to be of African descent is talking to two South Asian men who've set up tables advertising their tailoring services. He wants a suit made for a wedding coming up soon. A scene like this is a common sight at this end of Damansara Perdana. My friend, who works nearby and gave me this tip, replies to my text. She says it's (Charisma) always like that, and they're never in a rush to deliver. I'm amused. The chicken 'shawarma' is unexpectedly awesome and bursting with the flavour of 'toum', the garlicky, lemony sauce often used in 'shawarma'. — Picture by Ethan Lau A few minutes later, my chicken shawarma (RM14) arrives with a friendly smile. I can feel its warmth through the wrapping paper and plastic, and even smell the toasted flatbread as I walk to my car. Fine, I think to myself. If this ends up good, I'll come by again for the main event. I unwrap my prize, the exterior soft in some spots and flaky in others. The chicken inside is well seasoned and thankfully not dry or rubbery, but it takes a backseat to the generous spread of thick creamy toum, the Levantine garlic sauce made with garlic, lemon juice and olive oil that is synonymous with shawarma. Each bite delivers a refreshing burst of garlic and lemon piled onto thin shreds of crunchy lettuce and onion. I'll admit, expectations weren't high when I walked past their rotating spit out front. But they've just been blown out of the water. The vertical spit for their chicken and beef 'shawarma' is located out front, near the entrance. — Picture by Ethan Lau On another day, I get a beef shawarma (RM18), partly for reference, but mostly because I haven't stopped thinking about the first one. Here, the garlicky and citrusy character of the toum is less pronounced, with the beef taking up more of the spotlight. The addition of chopped pickles is a nice touch, cutting through the richness of the meat. As good as both shawarmas were, they were only ever meant to be the sideshow. Though it originated in Yemen, mandi rice is eaten across the Arabian Peninsula and the Levant. In Malaysia, it is a staple at nearly every restaurant serving Arab or Arab-adjacent cuisine, typically slow-cooked chicken or lamb seasoned with a blend of spices, served over basmati rice cooked in a similarly spiced stock. The beef 'shawarma' has a heavier character, hence the addition of pickles. — Picture by Ethan Lau Charisma's chicken mandi (RM15) comes with a whole leg, burnished deep yellow with splotches of red. The skin is soft and sticky, pulling apart to reveal tender flesh beneath. It sits on a bed of fluffy basmati rice, dyed in shades of yellow and orange. The entire dish is imbued with a deep, intensely smoky character that no microwave-safe container in the world can hold back, though it is not so overwhelming as to suggest the use of liquid smoke. The rice and chicken are layered with cardamom, cumin and other warm spices, all building on that savoury, smoky base. On the side, a small container of smoky, spiced stock confirms that it is simply the fruit of low and slow patience. The slow-cooked chicken 'mandi' is pull-apart tender. — Picture by Ethan Lau Still, slow-cooked dishes like this can sometimes feel heavy or flat. It calls for something bright and refreshing, which arrives in the second container. Inside is something resembling zahawig, a Yemeni sauce of tomato and cilantro. It is cool and tangy, a fresh breath of life that cuts through the smoke and spice and ties it all together. Charisma is yet another entry in the long canon of places that prove deliciousness can be found in every corner, if you're willing to look. This isn't quite a restaurant. It's more of a takeaway counter, tucked inside a sleepy neighbourhood mall with just enough space to wait. Come with that in mind and you might walk away with more than you expected, as I did. But don't show up hoping for a sit-down meal, only to turn your misplaced expectations into someone else's problem. The food here speaks for itself. You just have to listen. Charisma Arab and Pastry is located on the LG floor of Perdana Shopping Centre, between Hank's and Jaya Grocer. — Picture by Ethan Lau Charisma Arab and Pastry LG (facing Jaya Grocer), Perdana Shopping Centre, Jalan PJU 8/1, Damansara Perdana, Petaling Jaya, Selangor Open Wednesday to Monday, 10am-9pm Tel: 019-202 3124 * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems. * Follow Ethan Lau on Instagram @eatenlau for more musings on food and mildly self-deprecating attempts at humour.
BreakingNews.ie
24-05-2025
- Lifestyle
- BreakingNews.ie
Natalia Rudin's shawarma mushroom flatbreads recipe
'There are a few things I always have lurking in my cupboards to help me get maximum flavour with minimal effort and a good shawarma paste is one of them,' says chef Natalia Rudin. 'It hardly needs any accessories and works as a marinade on most things with just an extra lick of olive oil and a good pinch of salt. It's also one of those things that seems to last forever in the fridge once opened.' Advertisement Shawarma mushroom flatbreads Ingredients (Serves 2) 2tbsp olive oil 2tbsp shawarma paste 400g oyster mushrooms, roughly torn 2 flatbreads, warmed 1 pickled gherkin, sliced Small bunch of parsley Salt For the pickled onions: ½ small red onion, thinly sliced into half-moons Juice of ½ lemon For the tahini yoghurt: 5tbsp plain yoghurt of your choice 1tbsp tahini For the slaw: ¼ red cabbage, thinly sliced 1tbsp vegan garlic mayo (or egg-based alternative) Juice of ½ lemon (Issy Croker/PA) Method 1. Start by combining 1 tablespoon of the olive oil and the shawarma paste in a bowl. Tear the mushrooms and add them to the bowl, season with a good pinch of salt, then coat them in the paste so the flavours infuse. Set aside while you prep the pickled onions. 2. Put the onions into a small bowl along with the lemon juice and a big pinch of salt then give it a rough mix and leave to sit for a couple of minutes until light pink and juicy. 3. In another bowl, mix the yoghurt and tahini and season with salt. Advertisement 4. To make the slaw, mix all the ingredients together with a good pinch of salt and set aside. 5. Heat the remaining tablespoon of olive oil in a frying pan over a high heat and fry the marinated mushrooms for about 10 minutes until charred and caramelised. 6. Warm through the flatbreads in a separate dry pan or straight on a flame if you have a gas hob (be careful and use tongs). Let them sit for about 30 seconds per side and keep flipping until they feel warm to the touch – this goes for both pan or direct flame. 7. Layer on the yoghurt, slaw, pickled onions, mushrooms and finish with pickled gherkin and parsley. Advertisement Tip: Pour olive oil into the jar of shawarma paste once it's been opened to cover to the surface and prevent mould growth. (Penguin Life/PA) Cooking Fast and Slow by Natalia Rudin is published in hardback by Penguin Life. Photography by Issy Croker. Available now.
