Hummus, Babaganouj, etc.

[Brian Olewnick]

Have we had a thread on this before?

I bring it up only because I finally found a store-bought brand that is at least semi-comparable to what you get in your local, excellent falafel place: Sabra.

If, like me, you've always been less than satisfied at the hummus or babganouj spreads that you find in plastic containers, check these babies out. A wide variety of types including a Spanish eggplant mix (in a tomato sauce) and an Italian one (eggplant, garlic and lemon, I think) that are perfect when dipped into with a torn off hunk of sourdough bread. They're a tad on the expensive side ($4.99 for a container--maybe 10 oz--that lasts me for two rolls) but worth it.

With such excellent foodstuffs, you'd think that people in that area of the planet would be able to get along!

[MRS]

Now here's a culinary thread I can get behind. My uncle (Lebanese chef) makes a pita w/homemade hummus and kibbi (raw ground lamb) which is to die for. Who was the famous chef that said there are only three cuisines in the world: French, Chinese & Moroccan?

[Pete C]

Originally Posted by Michael Schaumann

Who was the famous chef that said there are only three cuisines in the world: French, Chinese & Moroccan?

I don't know, but I'm pretty sure that it was Turkish, not Moroccan, that was considered the Ur-cuisine of most middle eastern, north African, & central Asian cuisines.

[MRS]

"It was the legendary French chef Paul Bocuse who proclaimed that there are three truly great cuisines - French, Chinese and Moroccan. Anissa, however, says it depends on who you talk to as to whether the third should be Moroccan, Lebanese or Turkish."

By the way, Anissa Helou's fine, fine book Lebanese Cuisine is recommended to anyone.

[Enforcer]

I have an Uncle who is Lebanese and I was consequently exposed to the food early. We never called it pita bread, just "Lebanese bread." Taboulleh was a favorite since I can remember, but I really started to love hummus as an adult. My grandmother lives in Dearborn, with the largest Arab-American population of any U.S. city. There are so many fine restaurants that serve authentic middle-eastern food to choose from.

My personal favorite is La Shish, with a menu you can find here.

Best hummus I've ever had, hands down. The bread is baked in wood fire ovens, so it comes to the table still warm and soft.

[Chris D]

My favorite damn sandwich in the whole world is falafel on flatbread with hummus, tomato, lettuce and onion. At the best little spot in town, they serve one to die for with sides of yogurt-cucumber salad and tabouleh.

[MRS]

Al Bustan in the theatre district was just okay. . .we were the only people in the joint and the waiter wanted to make it absolutely sure that I knew what I was ordering. I guess they can smell out-of-towners up there.

Pete, that Mediterranean lunch place you directed Dave and I to was wonderful, a belated thank you (great Middle Eastern sausages).

St. Louis has a heavily concentrated Lebanese and Syrian community (and consequently a crime syndicate). Any time any of you pass through, make sure it's on a Wednesday so we can hit St. Raymond's weekly Lebanese menu in the church cafeteria.

[Pete C]

Originally Posted by Michael Schaumann

Pete, that Mediterranean lunch place you directed Dave and I to was wonderful, a belated thank you (great Middle Eastern sausages).

I think that must have been Mogador (Moroccan). They do have fantastic merguez. That same week I had a great dinner with Cem at Ali Baba (Turkish).

[MRS]

Indeed, Pete. . .on St. Mark's Pl. (not too far from Korean Temple Cuisine which was equally as wonderful, and surprisingly inexpensive)

[Sergio Zamora]

Originally Posted by Pete C

I think that must have been Mogador (Moroccan). They do have fantastic merguez.

That's the place you, Dennis, David G, Rita, and I had brunch at last year, isn't it? Yeah, loved the sausage.

[Rob C]

If you have a food processor, you can make hummus in about ten minutes (or a bit longer if you really want to skin the chickpeas for a smoother texture) for a fraction of the cost of buying it in the store.

My wife is half Lebanese, and her parents make Lebanese food (very) occasionally. Ever had Kibbee Nyi? Raw ground lamb. Took me a while to get used to it because, well, it's basically a plate of raw meat, but it's good. We quit eating meat a couple years ago though, so I guess no more Kibbee Nyi for us....

[Enforcer]

Rob,

You can make it at home, but here's what I find: It's incredibly inconsistent. You can measure everything exactly the same way each time, and still get wildly different results. I'm not the only one who has experienced this. My relatives who make it and actually know what they're doing say the same thing. I don't know what it is that varies so much from day to day, but it's really hard to predict how it's going to turn out, in my experience.

[Rob C]

Oh, I see Mr. Schaumann already mentioned the raw lamb.

[Brian Olewnick]

Since having my office transferred to midtown (3rd and 41st), I searched around a while to find a decent place to get a lunchtime sandwich, preferably one that would run under $10 (pricey neck o' the woods around there). Found a falafel-oriented deli on 3rd and 43rd that's become my regular stop. My usual is falafel (three big suckers) with babaganouj and all the trimmings which include tabouli, some kind of hot, pickled cabbage, a hot paste and the usual tahini sauce. They put it in a large pita wrap and heat-press it like a panini. Yummy and filling, for only $4.50. Not being a "real" falafel place, they lack the other goodies like zatar (I think that's its name--a round, hard cake with a peppery, sesame topping), rose milk pudding or baklava (or related desserts). Which sucks.

[Rob C]

Originally Posted by Larry Nagel

Rob,

You can make it at home, but here's what I find: It's incredibly inconsistent. You can measure everything exactly the same way each time, and still get wildly different results. I'm not the only one who has experienced this. My relatives who make it and actually know what they're doing say the same thing. I don't know what it is that varies so much from day to day, but it's really hard to predict how it's going to turn out, in my experience.

I guess my palate is less refined. I always like it!

[Enforcer]

Or I'm incompetent, Rob. Whenever that's one of the choices, it's the safest bet.

Raw lamb? See, that scares me. Trichinosis and what not.

[Rob C]

Originally Posted by Larry Nagel

Raw lamb? See, that scares me. Trichinosis and what not.

My in-laws always clean a leg of lamb and grind it themselves, so they know the machinery is clean. But I hear you, the first time I had it I was pretty nervous.

[Pete C]

Originally Posted by Brian Olewnick

Since having my office transferred to midtown (3rd and 41st)

When did that happen? You're close enough to walk to Ali Baba for great pides & kebabs (34th between 2nd & 3rd), and there's the Cafe Spice outlet at the Grand Central food court, and I think there's a branch of Grand Sichuan in the neighborhood.

We should meet half way for lunch some day (I'm at 6th & 51st.--I wonder what's on 46th between Park & Madison).

[Gentle Giant]

Sabra is good stuff. What I hate is when you buy one of those tubs of Baba from like Josephs or Tribe of 10 Sheiks or whatever the hell they're called, and chickpeas is like the first or second ingredient. That shit's just filler for baba. I like to make it myself to ensure a nice, smoky flavor.

In fact, for lunch today I had baba (one of the aforementioned filler jobs) and tabouli in a low-carb wrap.

Slightly different cuisine but the lamb discussion made my mouth water for a gyro. West Side Market in Cleveland makes a surprisingly good one.

In Central Square, Cambridge, I'm quite partial to Moody's Falafel Palace (the building used to house a White Castle). Years ago, you could get a huge sandwich for just two bucks. It's more now, but still yummy. Don't forget to ask for hot sauce! Rami's in Brookline is good, too.

[MRS]

Originally Posted by Rob C

My in-laws always clean a leg of lamb and grind it themselves, so they know the machinery is clean.

Absolutely the truth. . .my uncle does the same. Imagine not a consistency of ground beef at the grocer, but much, much finer. Douse with a small amount of lemon juice and olive oil, consume.

[Pete C]

Originally Posted by Gentle Giant

What I hate is when you buy one of those tubs of Baba from like Josephs or Tribe of 10 Sheiks or whatever the hell they're called, and chickpeas is like the first or second ingredient. That shit's just filler for baba. I like to make it myself to ensure a nice, smoky flavor.

They make a hummus/babaghanoush hybrid?

I've seen store bought hummus & baba where they use mayo instead of tahini. I bought one by accident once. Yuck.

[Enforcer]

Originally Posted by Pete C

I've seen store bought hummus & baba where they use mayo instead of tahini. I bought one by accident once. Yuck.

That is three shades of wrong. The FDA should shut them down for that on aesthetic grounds alone.

[Tanager]

Originally Posted by Gentle Giant

Sabra is good stuff. What I hate is when you buy one of those tubs of Baba from like Josephs or Tribe of 10 Sheiks or whatever the hell they're called, and chickpeas is like the first or second ingredient. That shit's just filler for baba. I like to make it myself to ensure a nice, smoky flavor.

I've never heard of baba ganouj that contained chickpeas...?

[Gentle Giant]

Originally Posted by Tanager

I've never heard of baba ganouj that contained chickpeas...?

I'm telling you, it's just cheap-ass supermarket shit; they use the chickpeas as filler. You can barely taste the eggplant, but they call it Baba Ganouj. Might as well call it Baba O'Riley.

Unfortunately, I'm usually too lazy to venture to a better or more ethnic grocery store and get a better brand. Which is why I sometimes make it myself, usually with one from the garden.

[Enforcer]

I'm not sure if they make it themselves or if it comes from a supplier, but the local Whole Foods sells a terrific hummus. It is pretty expensive, though.

Who likes stuffed grape leaves? The vegetarian grape leaves at LaShish are ridiculous. I could probably eat about 50 of them.

[Pete C]

Originally Posted by Gentle Giant

I'm telling you, it's just cheap-ass supermarket shit; they use the chickpeas as filler.

Do they use eggplant as filler in the hummus?

[Brian Olewnick]

I like stuffed grape leaves just fine, but when they're part of a combo plate, I tend to eat them by themselves as opposed to the rest of the platter which I mix together indiscriminately.

Jerusalem Falafel, on Broadway between 103rd and 104th St was one of my fave food places when we lived up there. Their combo plate with lamb was amazing, chock full of all sorts of goodies for $7. Great rose tea too. A little place, I used to bring Nanook inside and most times one of the guys would take a half a pita, drag it through some lamb drippings and toss it to Nanook.

[jesus marion joseph]

My uncle's next door neighbor is the grandson of the woman who founded what eventually became the Near East Pilaf Company. The business was bought by Heinz about fifteen of twenty years ago.

I love tabouleh and hummus. My favorite hummus is a brand that used to be named Barbara's, but is now named My Favorite Hummus. It's not made with tahini and it's loaded with garlic. About $3.00 for an 8 oz. container. I can easily eat a whole container in one sitting (though my wife occasionally has to call FEMA afterwards).

Mrs. jmj and me had a pretty decent falafel pocket in Bangkok, of all places. It was a street vendor named Mama Sandwich, or some such thing, on the Kho San Road.

My sister's godmother is from southern France, and when we were kids she would whip up massive batches of cous cous with chick peas, grilled vegetables and chunks of lamb. I can still see and taste it today (not like I'm burping it up, just indelibly etched into the memory banks of my brain).

There's a restaurant in Orleans called Abba, which is owned by an Israeli man, who is also the chef. His sous chef is from Cambodia, and they do some great fusion foods. They used to have a take out sandwich counter (Abba To Go), but they just do dinner now. Too bad, because they had the best falafel pocket I've ever had.

[Tanager]

Originally Posted by Larry Nagel

Who likes stuffed grape leaves? The vegetarian grape leaves at LaShish are ridiculous. I could probably eat about 50 of them.

Good stuffed grape leaves are the shit. I like the ones with a bit of spiced lamb in them as well, personally, but veg or not, I love 'em (when they're good). I've had some bad ones, too, though, and I think they're one of those things that, poorly made, can really disappoint. The worst is when they're too soggy and just fall apart when you pick them up.

They're also somewhat frustrating to make - we tried a couple of times, and the effort was just not worth it to get a nice roll with the leaf. Anyone had better luck getting something that would hold its shape and not spill all over the place?

We are not as blessed here as those of you in bigger cities with great Lebanese/Greek/Turkish/whatever places, but we do have a few good ones. Locally, I like Neomonde, International Delights, Mediterranean Deli, and a Turkish kebab place over in Cary that has some really, really great lamb kebabs and hummus.

While we're taking this tour of Levant cuisine, what about Tzatziki? That's another thing I just dig bigtime.

[Enforcer]

Cous cous... I can't help but think about someone pinching a baby's cheeks saying, "cous cous, cous cous!"

Anyway, not that anyone cares on this thread, but the foods we're talking about are generally some of the healthiest foods. The tahini in hummus and the olive oil used in tabbouleh are the "good fats" that you want.