ayana

Cafe Los Feliz, on Hillhurst, has terrific savory croissants - the chicken-smoked mozzarella-spinach one is especially good.

I don't think anyone has mentioned the ICE CREAM at Boule... which I think is the best in LA, honest!! They always have 8 flavors and they change all the time. Last time I was there I got Yuzu Buttermilk, Cardamom Ginger Caramel and an Apricot Jasmine sorbet. YUM. Any time I've had the fruit flavored ones they've been especially incredible. Cantaloupe was great, as was Red Grape. They're also a great deal compared to the other sweets in the shop. And they let you try as many flavors as you want. My only complaint was that they no longer serve their fresh-baked waffle cones, which were unreal, they were so damn good. For some reason now they only come in cups. Ayana

Hi everyone, Husband & I doing a roadtrip from LA to Colorado and back. We're going to drive on the 70 via Arches National Park to Rocky Mountain National Park, and then drive back via Black Canyon of the Gunnison, the San Juan Skyway, Durango, Mesa Verde, and Monument Valley. Any good places to eat that you can think of along the way? Also, any food festivals that are worth a stop? This will be late July - mid August. Thanks!!

oops. didn't see your last little bit until now. Yes, sir, okay! For one thing, I took somebody's advice from another thread and went to the Fresh Corn Grill in Westwood. Quite cheap & cheerful (though empty - but I think it's new), and the corn chowder was (as you might expect it to be) especially nice. I also went to Gilbert's El Indio, which I liked all right, nothing to write home about, but I suspect I'll be back because it's open late. I attempted to get into Father's Office for the second time, and failed yet again. I'm just going to get take-out next time. I have a feeling that Famima on 3rd St Promenade is going to be my late-night nemesis. Open till 2 am every night! And those chicken curry fried bread thingys are pretty tasty, damn them! Yesterday I went to Cora's Coffee Shoppe on Ocean/Pico for breakfast. They're on the pricey side for lunch, but breakfast is quite reasonable though they don't have a huge selection of dishes. However, the orange-blueberry pancakes were really fantastic. They are of the huge, doughy variety of American pancakes which I don't usually care for too much, but the intense orange flavor and the freshness of the blueberries more than made up for it. My SO had the burrata-caprese omelette which was pretty good, but the best part is that it came with toast and 3 homemade jams: strawberry, orange marmalade, and something that I thought was pluot and he thought was peach and actually turned out to be green tomato jam! Delicious. Cute little patio with Ladies Who Lunch on it (of course I ate breakfast at noon). Not on the Westside, I served jury duty for one day downtown last week and walked over to the Chinatown Mandarin Deli for the first time. Old news for most of you, most likely, but quite the revelation for me. YUM! And just a few days ago I made a Food Pilgrimage to East LA, where I've never been before, to Tacos Baja Ensenada for the fish tacos. It was worth it, I'll definitely go back. If you like fish tacos in Ensenada as much as I do (and you SHOULD) it's worth the drive to East LA to try this place out. I would only suggest that you ask for the crema on the side, because they put on too much for my taste. And that was the only thing - unlike in the Ensenada fish market, where the goblets of crema/different salsas/cabbage/limes/etc are on the table and you get to put them on yourself, here they make the taco for you. Too bad, but the fish was damn good. So were the shrimp tacos. The restaurants you all suggested are on my list and I will try them all at some point. Especially looking forward to the Sawtelle places. And I really want to try that Beacon Cafe, I love black cod. I go back and forth on the 10 to downtown all the time so I'll figure it out. Also that Sorrento market sounds great. Is it better than Bay Cities? (or Domingo's in the Valley?) Ayana

Some advice about hilbeh - smell some fenugreek in the jar. If you think you might like a sauce that tastes like concentrated fenugreek, go for it, because hilbeh is very very good for you. Supposedly Yemeni people have the lowest rate of heart disease in the Third World because of it. Unfortunately, despite my dad's best efforts since I was a little kid to get me to "acquire" this very acquired taste, I just can't stand the stuff. Mellawach is also available in a frozen version, and it's pretty darn good.

Probably this should start a new thread... Most of what my grandmother used to cook wasn't specifically Yemeni, since she was born in Jerusalem and grew up in both Arab villages and the Sephardic/Mizrahi Jewish community. But there are a few quintessentially Yemeni things that I have recipes for - let me know if you want them and I'll post. Mellawach - a kind of savory, flaky, fried bread/pancake, traditionally served with hard-boiled egg, tomato sauce, tehine and zchug (but you can top it with anything) Kubaneh - Yemeni bread that is cooked overnight in the oven on low heat in a tightly sealed pot - traditional for Shabbat since you're not allowed to actually turn the oven on, so you do it on Friday night instead. Traditionally served with huevos haminados (hard-boiled eggs baked overnight so they turn brown) and hilbeh, a fenugreek sauce Hreime - fish in spicy tomato sauce. Daniel Rogov posted a link to his recipe somewhere on this site Zchug (above) Yemeni Soup - Either chicken soup or beef bone soup is made Yemeni by the addition of Hawaij, a spice mix for soup. Around here you can get it at the Israeli market. It has a lot of turmeric but otherwise I'm actually not sure what's in it. Yemeni Coffee - like coffee elsewhere in the Middle East (ie Turkish coffee) but with Hawaij for coffee, another spice mix that has cardamom, cloves, ginger and other things but again I'm not sure of the exact ingredients, you can get it at the Israeli markets around me. Of course there are many other Yemeni food recipes, these are just the ones I've got that I know are specifically Yemeni. There are a few recipes at http://www.al-bab.com/yemen/soc/food.htm. There are a bunch more in Copeland Marks' Sephardic Jewish cookbook. there's a start... Ayana

mmmmm. i've been hearing about Sahag's Basturma for a while. Seems like it warrants a special trip. Anyone been to Aladin in the Valley, or to Wahib's in Alhambra? And I know there must be some good OC places since most of the SoCal Palestinians live there... but I'm not familiar with anything.

thanks everybody, these suggestions are great!! i'll put them into practice right away.

Let's say for the purposes of SO-and-I-are-hungry-it's-9-pm-and-we-better-get-something-to-eat (hmmm, that's true RIGHT NOW!), I'm willing to drive anywhere up till the 405, a little past the 405 to Westwood, a little past the 10 to Venice. Culver City might be pushing it. I have restaurant recommendations further afield, and of course I'm always willing to drive further away for things like good Middle Eastern food or dim sum, but I need some good staples relatively nearby that I can pillage on regular occasions.

A staple of the Israeli diet (delicious, but quite potent, be warned): Moroccan Carrot Salad 4 to 6 servings 1 kg carrots ¼ cup olive oil 2 tsp zchug (purchased Yemeni-Israeli hot pepper sauce, you can get it at an Israeli market), or 1 minced green serrano pepper Half a head of garlic (or 5-6 cloves) Juice from 2 lemons 1 tsp cumin salt ¼ cup parsley cut thin Cut off peel of carrots with a sharp knife - do not peel. Chop in circles (1-2 cm thick). Put them in pot with water to cover (a little salted) and cook about half an hour until soft but not too soft - still firm. Drain and cool. Mix lemon juice, olive oil, minced garlic cloves and spices in a bowl. Add the cooked carrots to the mixture and stir. Cool. (It’s better if it sits for a few hours in the fridge). Mix in parsley just before serving. In Vietnam I had an unbelievably delicious salad of shrimp, avocado & fresh pineapple: Hanoi Shrimp-Avocado-Pineapple Salad Replication attempt of yummy salad at Moca Caphe, Hanoi, Vietnam About 10 medium fresh shrimp, cooked in salted water and peeled Several slices of fresh pineapple (do not substitute canned), chopped into bite-sized pieces 1 ripe avocado 1 small red onion or ½ large one, chopped Olive oil to taste Lemon to taste Mix all ingredients except avocado in a bowl. Chop avocado into bite-sized pieces and gently fold in. Serve immediately. The Naked Chef has this great grilled zucchini-dried mint-minced garlic-lemon-olive oil-red hot pepper flakes salad that I like to make. He's got more ideas here: http://www.jamieoliver.com/recipes/cats/salads.php Happy salad eating! Ayana

This recipe is DELICIOUS. It's for 2 eggplants so just halve it. Israeli Eggplant-Tomato Salad 2 eggplants 1 big onion, minced Salt, pepper ½ of a big lemon, or more to taste 2 heaping tsp sugar (yes, sugar! It's the secret ingredient, don't take it out!) One can chopped tomatoes, unseasoned Broil eggplants under the broiler about 15-20 min, turning them halfway through. Test by sticking a fork into the neck, showing that they’re mushy. Peel and mash with a fork in a bowl. Drain if there’s any liquid. In the meantime, fry 1 big minced onion in vegetable oil – NOT olive oil – till done. (I know, you think olive oil would be better. But for some reason, it's not.) Add eggplants to the onion in the pan, along with one can chopped tomatoes, salt and lots of pepper, ½ of a big lemon or more to taste, and about 2 heaping tsp of sugar or more to taste. Don’t be scared to add the sugar, that’s what makes it good. NO GARLIC. Simmer on low heat for a while. Cool completely, garnish with fresh parsley, serve with pitas. Everyone always loves this.

Swiss, don't fuss over finding the molds. You don't really need them, I don't have any. Just use a small (1/4 cup) ramekin or your hand to form the cookies. They might not look like the traditional ones, but they will still be wonderful. ← My mom just got me molds which she bought at Shuk Hacarmel. However, until now I never used them, and my grandmother didn't either. She shaped them with her hand and then made little ridges on top, three little ridges that look nice when you pummel them with powdered sugar later.

Hi Ayana, Next time you hop over to Israel I'll be more than happy to introduce you to some more hot chilies of sorts. I am situated in Tel Aviv, and if allowed 2-3 hours I believe can come up with at least 10 different varieties of red, green and yellow hot peppers, some are Habanero, Jalapeño and more. One farm, about 3/4 of an hour, south of Tel Aviv, grows many kinds, and I can arrange a visit in no time. Here is a link: http://www.mesheklevy.co.il/index.html note that it is only in Hebrew, and they grow many other great products. (If someone needs translation assistance, let me know). Naturally there are many other growers. Boaziko ←

In my family (Israeli) we make Moroccan mint tea using fresh spearmint, black tea, sugar and a few drops of orange blossom water per glass - although it's even better to use actual citrus blossoms (any citrus is fine, they all smell the same - ie WONDERFUL). You just add 1-2 blossoms per glass. And... not savory, but I always add a few drops of orange blossom water to rice pudding. And to haroset (a traditional apple-date-wine mixture) for passover. Ayana

When I asked one of my Israeli customers what he used it for, he said "whatever a person uses ketchup for, I use Schug"... he also said that about lemon baliadi Ayana - I have the same question... is the stuff made with green peppers also called schug/zchug or is it something else? Any ideas? ← Hi Pam, I grew up with "green zchug" and "red zchug" - the only difference was the type of peppers used. I'm not sure of the name of the red peppers in English - in Israel, you've only got the two kinds of hot peppers in the market, but here of course there are a million kinds. It looks like a serrano pepper, but red instead of green. Ayana

I'm Israeli and a foodie - enough said, right? Probably my favorite Middle Eastern restaurant in LA, especially for the money, is Carnival in Sherman Oaks. 4356 Woodman Ave (North of Ventura Blvd) Sherman Oaks, CA 91423-3031 (818) 784-3469 This is a Lebanese place and is totally mobbed by a nice, healthy, politically inspiring mixture of Arabs, Armenians & Israelis at all times. But it's pretty large and you don't usually have to wait for very long, although the service (as in most Middle Eastern places) is pretty bad. You get used to it though. And it's cheap, especially if you go with a group and share stuff. Here's what to get: The lamb and beef kabobs - they come with delicious fries and Middle Eastern salad, although this salad inexplicably has lettuce in it, making it necessary to order fattoush - which is delicious Arabic salad with sumac and toasted pita bread croutons. The standard mezze platter is excellent, with great hummus, great tabouli. The grilled vegetable platter is great. The Tuesday special is lamb shank - delicious. The Wednesday special is baked kefta in tomato sauce - also great. The kubbe - bulgur fried dumplings stuffed with meat and pine nuts - is to die for, both with the yogurt or tehine that comes with it (but ask for chopped parsley to put in your tehine). The hummus with meat is real good too, as is the shwarma. And the grape leaves are great. I've tried the labne - not so good here, and the specials on Monday (maluchia) and Friday (stuffed chicken) aren't very good. Don't remember the Thursday special. Carousel Restaurant 304 N Brand Blvd Glendale, CA 91203 (818) 246-7775 and 5112 Hollywood Blvd around Normandie. 323-660-8060. I've only been to the Hollywood location, which is in a strip mall in the middle of Thai town. Absolutely delicious Lebanese-Armenian food. I had lamb kabobs with yogurt sauce, which were great. Also had terrific fattoush and some great mezze, like a warm vegetarian moussaka. This was however a bit pricey, and they don't have a good cheap mezze platter - I think it's something like $25 per person with a 2-person minimum. No fair, especially since the mezze looked really great. This is also in a strip mall with zero atmosphere, but I don't really care when it comes to Middle Eastern food. Magic Carpet 8566 W Pico Blvd Los Angeles, CA 90035-2410 (310) 652-8507 Mmmmmm... Yemeni-Israeli food just like my grandmother used to make. The things to avoid here are the meat entree dishes. They aren't so great (you can get much better kabobs at Carnival, Carousel or Marouch) and come with soggy overcooked vegetables. But it is very easy to get stuffed here on the SOUPS (esp the white bean, the Yemeni beef, the lentil) which are huge and delicious, the MEZZE (the combo platter comes with about 10 of them, probably half of which are eggplant - all delicious), the Iraqi Sandwich (Fried eggplant, tehine, long-cooked hard-boiled egg, and tomato - HEAVEN), the Salufa (Yemeni fried bread, similar to Naan - usually they only have it on the weekends, but you should order yours ahead - the Iraqi Sandwich on Salufa is great), the Israeli Salad (don't let them pad yours with filler lettuce!) and the Mellawach with toppings (yet another kind of Yemeni fried bread, greasier than Salufa). YUM. Also they have pickled beets which I LOVE. And their breakfasts are great, if you like Israeli breakfasts - ie shakshuka (eggs with peppers & tomatoes), ful medames, Israeli salad, etc. They also have hilbeh, which is a sauce made of fenugreek that you are supposed to eat with bread. It is supposedly responsible for the extremely low rate of heart disease among Yemenis, because it lowers cholesterol. However, I think it's disgusting, despite the multiple attempts by my father to make me like it. Please note the restaurant is glatt kosher, which means lots of Orthodox Jews with huge families, and it's closed Friday afternoon and Saturday all day & night... exactly when I always feel like going there. Marouch Restaurant 4905 Santa Monica Blvd (btwn Normandie & Vermont), Tu-Su 11-11. 323-662-9325. Another really good Lebanese-Armenian, less pricey than Carousel, but slightly less good as well. I've been here about 3 times and all 3 times, our party was the only occupied table in there. But they had really good food, especially the meat-yogurt dishes and the makanek sausages. Amir's Falafel 11711 Ventura Blvd Studio City, CA 91604-2616 (818) 509-8641 and on Ventura Blvd. around White Oak Blvd. in Encino This is by far the best falafel in LA as far as I'm concerned. Small falafel, crispy on the outside, melting-in-your-mouth soft on the inside and bright green with parsley. And they have terrific salads to put inside your pita with the falafel - try the Moroccan carrot salad, any of the various eggplant salads, or the Turkish salad. Really great and cheap, although the attitude of the people behind the counter could be improved upon. I don't understand people who like the dry-as-a-bone, gigantic crusty falafel at Falafel King or Eat a Pita. Yuck. Pita Kitchen 14500 Ventura Blvd (at Beverly Glen) Sherman Oaks, CA 91403 (818) 990-7006 This little hole-in-the-wall is owned by an Israeli Arab guy whose brother used to go to school with my dad, and so I always get extra treats here. Hurray for Middle Eastern hospitality. He says he liked the location because it has a low ceiling, not much space, and basically feels like a typical dive in the Old City in Jerusalem, and it's true. Tons of Israelis eat here. The things to get are shwarma, hummus, labne-vegetable sandwiches, and various kabob sandwiches. They make Iraqi pitas (the giant kind, also called lafas) but they're not that great. Pretty good and cheap, but not worth driving across town for. Cafe du Liban 19223 Ventura Blvd Tarzana, CA 91356-3122 (818) 705-3194 The thing I get here is the LABNE SANDWICH in an Iraqi pita with zaatar, pitted kalamata olives, olive oil and Arabic salad. Yum! Haven't really tried the other items on the menu, I just love labne. Sham Restaurant 716 Santa Monica Blvd (7th), Santa Monica. 310-393-2913. This place really does have an unfortunate name, though Sham in Hebrew (and I assume in Arabic too) means "over there." I've only been here once so far - I suspect that will change since I've just moved to the area. And I remember it was quite good, and that unfortunately is all I remember. Moishe's In the Farmer's Market, 3rd/Fairfax Quite good pita-kabob stand with good salads & fries too, though I haven't tried the falafel - too scared of disappointment. Tarzana Armenian Deli 18598 Ventura, 2 blks W of Reseda, Tarzana, 818-881-6278, M-Sa 9-8, Su 11-5. Also at 22941 Ventura in Woodland Hills, 818-225-1854. Their red tabbouleh and their eggplant-tomato salad are SOOOO good. I'm not a huge fan of lavosh sandwiches but other people seem to like them. Baklava Factory 17145 Ventura Blvd btwn White Oak and Balboa, Encino Also a location in Glendale, I believe. Armenian bakery with by far the best baklava and the best selection in town. Personally I'm not a giant fan of what Americans tend to think of as baklava, ie the regular phyllo super-sweet stuff with pistachios or walnuts. But they also have tons of noodle-based pastries, like the burma (stuffed with pistachios) that are my favorite, as well as knafe b'jibin (warm cheese pastry with an orange topping), maamoul (date cookies), and basbousa (semolina cake, sometimes known as nammoura) - although of course these all have different names in Armenian. And they have espresso. AND they ship across the country! Shahrezad 1422 Westwood N of Ohio, 310-470-9131, Su-Th 11:30-11, F 11:30-mid., Sa 11:30-3pm. I'm not Persian, but there sure are a lot of Persians in this place, and it really is delicious. Everything I tried has been good - all the stews, the kebobs, the great fresh Iranian flat bread (freshly flame-broiled in the restaurant). Mmmmm. So, any more ideas? Especially from the Armenians, the Persians, the Lebanese, the various other Middle Eastern countries represented around LA?

Thanks for the welcome! I've been getting so hungry reading these posts, I need some help with the restaurant search ASAP... Sweet Lady Jane is insane. And for cheapskates like me who happen to (formerly) live a block away, after 7 pm all their breads & breakfast items are half off. And at 11 they start giving stuff away for free. Oh but their cheesecake... and their rugalach... and their bread pudding... and their walnut bread...

In the Farmer's Market, don't miss Loteria.... Mexico-City-style gourmetish taco stand. When I lived in the area (until 2 weeks ago) I went there at least once a week. Get the shredded beef tacos, the chicken enchiladas in tomatillo sauce (ask for them with green rice), the plantains, the tortilla soup, the huevos rancheros with potatoes & rajas. Omigod I'm getting so hungry.

any chance you could post recipes of the noodle-lemon-carrot soup and the kufte tabrizi? yum!

I just posted a recipe for zchug in the hot pepper sauce thread: http://forums.egullet.org/index.php?showtopic=63526

In Israel, mint tea is ALWAYS spearmint, never peppermint, and I'm pretty sure it's always black tea. And sweet - lots of sugar. And in my family we always add a fresh citrus blossom or two (it doesn't matter which citrus tree you use, the flowers all smell the same, ie like HEAVEN) - if you don't have one handy, you can use a few drops of orange blossom water.

Here's a great recipe for Zchug (Yemeni hot sauce, now a staple of the pan-Middle-Eastern Israeli kitchen) that comes from my grandmother, born in Jerusalem of Yemeni parents. (PS - they sell really good packaged zchug at the Israeli markets around here - ie Los Angeles.) Safta Sima’s Zchug (Yemenite Hot Sauce) 15-20 hot peppers (serrano) 2 garlic cloves 3 tbsp. ground dried coriander 2 tbsp. ground cumin 2 tbsp. ground cloves 2 tbsp. salt A few seeds of cardamom ¼ cup water (for blender) 2 red bell peppers 1 big bunch of cilantro Blend in blender. To cut hotness, mix in mashed tomatoes to make Zchug im agvanyot (Zchug with tomatoes).

Here's my great-aunt Yafa's recipe (she's from Damascus originally, now in Tel Aviv) - it's delicious. Doda Yafa’s Ma’amul Cookies 3 C flour 1 stick unsalted margarine 1 t baking powder A little bit of water ½ lb dates, pitted (Medjool are the best kind) Some cognac, brandy or red wine (not too much) Some rum (not too much) Some ground almonds or walnuts (or other kind of nuts) Powdered sugar for the ending garnish Cream flour and margarine, add baking powder and a little bit of water. Let rest 15 min, while preparing filling. For filling, process dates, some cognac or brandy or red wine, some rum, and some ground almonds or walnuts in the food processor. Mix all together. Make balls of dough about the size of a golf ball. Make a hole with your thumb, put in a teaspoon of filling, close. Put on baking sheet. Shape them the way you want them to look (they won’t spread out). Make little ridges on the top. Bake at 350 F for 10-15 min, take out BEFORE they get brown. When cool, sprinkle powdered sugar on top. You can also make a big snake roll of dough and filling, and then cut in diagonal baklava slices, and then bake. Even better (sorry Yafa) is this date roulade, which tastes EXACTLY like my grandmother's maamoul (recipe now lost). It comes from my friend's mom - also Syrian-Jewish. It's basically a sliced-cake version of maamoul. The dough is still cookie dough. Date Roulade 1 lb flour ½ t baking powder ½ C sugar 200 g margarine (a little less than ½ lb) ¼ C oil ½ C orange juice 1 plastic pkg of date spread (can get this at the Israeli market), or use real dates ½ T cinnamon ½ T oil Handful chopped walnuts Powdered sugar Mix first 6 ingredients together for the dough. Separate into 3 logs. If using fresh (ie dried) dates, microwave them in a bowl and melt them for 10-15 minutes until you can spread them. Not sure how many you need (I always use the date spread) but I think 1 pkg of Medjool dates from Trader Joe's should do the trick. Add cinnamon and oil to the date spread. Roll the date spread (adding the walnuts) with the dough. Bake 35-45 minutes at 350 C until brown. Cool, then sprinkle with powdered sugar and cut into cookie slices.

Here's my grandmother's recipe for burekas. She was born in Jerusalem, her parents were born in Yemen & grew up in Jerusalem. Sorry about the imprecise measurements, that's grandmother recipes for you. Safta Sima's Burekas: Cheese, Spinach and Potato Dough: 3 ½ cups flour 2 (pkgs) margarine (with or without salt) 1 cup sour cream or milk mixed with 1 tbsp lemon 2 tbsp. baking powder Some salt if the margarine is unsalted The milk you leave out before the kneading, so it will be a bit sour. Knead together smooth dough, the margarine spread out and not melted. Put in fridge overnight or all day. You can make little burekas (a lot of work) or a few big ones with thin dough. Cheese Filling: A nice big piece of feta, mashed up 3 heaping tbsp. cottage cheese without liquid, or Ricotta maybe 3 tbsp. Parmesan All different kinds of leftover cheese pieces 2 eggs - leave one of the yolks for brushing later Sesame seeds Mix all ingredients except sesame and 1 yolk, stuff burekas dough (roll out thin) & fold, brush with egg yolk, sprinkle with sesame seeds, bake 350 degrees until golden. Spinach Filling for Burekas: 1 pkg chopped spinach, dried well (that's very important) Cottage cheese, drained (about ¾ container) Feta cheese (a good-sized piece, crumbled) Lemon peel Egg A little nutmeg Mix all - put inside phyllo triangles. PS If I'm cheating with the dough (which I always do), the brand of phyllo I use isn't technically Phyllo at all, it's "Jecky's Best French Puff Pastry" which is available in the frozen sections of the Middle Eastern markets around here (Los Angeles). It is MUCH easier to use than phyllo and comes out exactly the same as phyllo. I love it. Here's a recipe for potato burekas using this Jecky's dough, which is the recipe I use (from my Moroccan-Israeli friend Bat-Sheva): Bat-Sheva’s Potato Burekas Makes 2 burekas rolls 1 package French puff pastry (Jecky's Best from the Middle Eastern market), defrosted 4 medium-sized potatoes or 2 huge ones 1 large onion or 2 small ones, minced 1 package mushrooms, sliced (optional) A little white wine Salt, pepper A pinch hot paprika (optional) A chicken bouillon cube or some stock (optional) A pinch nutmeg (optional) 2 eggs or so 1 additional egg, for egg wash Sesame seeds (optional) Peel and boil the potatoes until cooked. Meanwhile, caramelize the onions in olive oil, together with the mushrooms, if using. When golden, add a little white wine and stock (optional) to deglaze the pan. Season with salt and pepper. Mash potatoes in a bowl and add the onions, mushrooms, 2 eggs, and spices. Mix well. Put in center of puff pastry and fold over the edges, pressing down to seal. Brush tops with 1 egg beaten with water. Sprinkle with sesame seeds. Bake at 385 F for 40 minutes or until golden brown. Overbake rather than underbake: burekas should be flaky and dry. These are SO good.

Hello all, I just moved to Santa Monica from West Hollywood, and realize that I am astonishingly unfamiliar with Westside restaurants. I tend to eat out a lot, but not at pricey places, and to go out a lot for breakfasts, & for coffee & cake. Also I tend to eat later than most people so places that are open late are especially good for me. To give you an idea, back in WH I was a regular at Doughboy's, Sweet Lady Jane (ridiculously and dangerously close to my house), Susina, Mishima, Loteria and Monsieur Marcel in the Farmer's Market, Boule for ice cream, Tuk Tuk Thai, Magic Carpet (I'm Israeli), Hirozen, Basix for the muffins, Urth Caffe for the gazpacho, Kings Road Cafe for the coffee, Fat Fish for the late-night sushi happy hour.... I'm certainly willing to drive further away for yummy food, but I need some new staples to replace my old ones. Really appreciate your help. If you need West Hollywood recommendations just ask.