Little Arabia Anaheim

New Ways to Celebrate Ramadan

Comments Off on New Ways to Celebrate Ramadan
Melissa’s Produce fresh international fruits, perfect for  Iftar (break-the-fast) Ramadan feasts

(Gerry Furth-Sides) Fresh fruit from all over the world symbolize the peace we seek at Ramadan. Melissa’s Produce has a dazzling array of suggestions online, along with gift boxes ready to ship.

For more classic pastries, let’s start with Forn Al Hara and Le Mirage bakeries in “Little Arabia” for the first of two month-long Ramadan holiday celebrations.  The joyous bakes made specially for the holy days are filled with the spirit we wish everyone all year.

Ramadan treats at Forn Al Hara: Maneen flatbreads, salad and pastries

Eid al-Fitr is the first one. The second arrives in about two months, Eid al-Adhar.  It is a time for forgiveness and reflection, rejoicing and blessings.  What’s not to celebrate for everyone, and to do this all year?

First up:  Forn Al Hara. Trays of miniature flaky filo dough pastries rolled into what look like fields of edible flowers and dense, moist pastries shaped in flat slabs or mounds appear to undulate across the glass counters in the fading sunlight. 

Neatly laid stacks of plastic boxes filled with a variety of beautiful treats nearly take your breath away.  What a special time in Little Arabia during Ramadan! Our favorite Ma’amoul, an Eid al-Fitr tradition is the highest towering stack.

Forn Al Hara‘s miniature flaky filo dough pastries rolled into what look like fields of edible flowers

Not a minute’s lull between lively customers coming for the best, best savory and sweet dishes or the friendly staff preparing them, fast, fast for Iftar (break-the-fast dinner) orders. 

Customers can arrive to survey the treats and put in an order and then come back for their full meals; call in on the phone, or dine-in to linger and eat. Each order takes about 30 minutes.

Sweetest, talented, Forn Al Hara owner-chef, Muhammad Alam always sent us home with a gift box of traditional Maamoul and ka’ak. 

Forn Al Hara owner-chef, Muhammad Alam and a boxed treasure of Ramdan bakes

Nephew, Nader, capably mans the bustling post, too. His promise to “take good care of us,” turns out to be a table set with a a plate and take out box! Finger food defined!)

Nader, nephew of Forn Al Hara owner-chef, Muhammad Alam

Pistachio paste Ma’amoul, light, buttery and not too sweet is a must-have. It is the bigger cake, bottom row.

Ramadan is not complete without Ma’amoul. These sweet cookies are not only popular  in Lebanon, but in Jordan, Palestine, and Syria too. Crumbly and buttery cookie mounds are as dense as a cake.  

Made with rose water with a filling of dates, walnuts or pistachios, and sometimes almonds.  Sound like a familiar treat? That’s because they are cousins to my (and so many others) absolute favorite. Polverones, the Mexican Wedding Cookie.

Forn Al Hara’s Ma’amoul with pistachios in bottom row, with walnuts at top left, next to anise cookies

Forn Al Hara, 512 S. Brookhurst St, Anaheim,CA 92804, 714.758.3777, Phone: (714) 758-3777.

Menu and details: Fornalhara.com

For more reading, please see //localfoodeater.com/shoppers-guide-to-aneaheims-magical-little-arabia/

Mandi Biryani at Home in House of Mandi!

Comments Off on Mandi Biryani at Home in House of Mandi!
The signature Mandi Biryani platter at House of Mandi in Little Arabia

(Gerry Furth-Sides) Summer Sundays in Anaheim can be as sticky and hot as the original home of Mandi Biryani in Mandi (the name for this feast) in Hadhramaut, Yemen. We arrived for a meal here in the name of research because Banana Leaf Chef-Owner, Sri Sambangi,  LocalFoodEater.com publisher, added Mandi Biryani platters his menu after discovering its new popularity in India.

Mandi biryani is prepared with specially seasoned proteins or vegetables and rice are cooked separately instead of layered in one pot (dum biryani). Generous sharing platters encourage communal finger-food dining.  House of Mandi stays full continually.  Even without word of mouth, when we phoned minutes before arrival, no less than owner Sarem Mohamed welcomed us on the phone.

t Mandi Biryan platter at House of Mandi in Little Arabia

Mandi biryani originated in Yemen and traveled to India by way of the Arabian peninsula. Meats are traditionally slow-cooked underground on smoldering fires, or at the very least in special ovens to keep them moist, which is gives “mandi”its name.

Lamb Mandi, a traditional dish from Hadhramaut in Yemen, can be ordered individually or for large groups.  A very young  fresh lamb is gently roasted underneath the oven until the ultra-tender meat literally falls of the bone.  It is served on a bed of specially seasoned Mandi rice with slivered almonds and yellow raisins, and arrived with a little container of Yemeni sauce and yogurt. ($24.99 “serve 2-3”  and can serve six)

Mandi Biryani platters draw a crowd at House of Mandi in Little Arabia run by family and friends

Hrada of Fahsah is traditional dish from Sana in Yemen. A shredded lamb and deer whipped fenugreek is served bubbling hot, cooked in the traditional Yemeni plate carved of stone.  One blanket of a Yemeni bread and yemeni sauce comes with the dish. ($21.99 “serves 2-3” and can serve four) 

Famous Hrada of Fahsah at House of Mandi features shredded lamb

When we heard about House of Mandi, we headed right to Little Arabia although we later discovered other restaurants that serve the dish near DTLA.

House of Mandi, 518 S Brookhurst St Unit 1, Anaheim, CA 92804, Phone: (657) 220-5272, //www.houseofmandi-yemenirestaurant.com.

Hours: 11:30 a.m.-9:30 p.m. Monday-Thursday; 11:30 a.m.-10 p.m. Friday-Saturday. No alcohol. Credit cards accepted. Lot parking.

Thank you @tableconveration, @foodfaye and 2photosbyyakir for introducing me to this restaurant when it was Olive Tree and creating such special memories. And this included going to the Middle Eastern Market to see the fresh ingredients for yourself!

No trip to Little Arabia feels complete without a trip to the Fresh Market!

For the story of how regal Biryani was  brought to India by the  powerful, ruling Mughals to the northwest to be transformed by a shah’s wife, when  It was already a classic rich with fruits and meats in the Mughal royal kitchens of Persia and how Mandi Biryani arrived in the south by way of traders from the Arabian peninsula, where it was cooked in special ovens that kept the meat moist and gave “mandi” its name, please see www.localfoodeater.com

 I first experienced finger food eating, on the floor inside of a house of the Asian Culture when I was doing a special on a network TV special on Immigrants. I was quite surprised. And then remembered the outdoor picnic in western cultures that does the same thing, and with insects!

How to Celebrate Ramadan in All Its Parts

Comments Off on How to Celebrate Ramadan in All Its Parts
Ramadan treats at Forn Al Hara: Maneen flatbreads, salad and pastries

(Gerry Furth-Sides) We were so fortunate to visit Forn Al Hara and Le Mirage bakeries in “Little Arabia” leading up to the first of two month-long Ramadan holiday celebrations, Eid al-Fitr.  The second arrives in about two months, Eid al-Adhar. The joyous bakes made specially for the holy days, but the spirit of it as well. It is a time for forgiveness and reflection, rejoicing and blessings.  What’s not to celebrate for everyone, and to do this all year.

First up:  Forn Al Hara. Trays of miniature flaky filo dough pastries rolled into what look like fields of edible flowers and dense, moist pastries shaped in flat slabs or mounds appear to undulate across the glass counters in the fading sunlight. It is the first thing you see when you walk in the door even if it is across the room. 

Neatly laid stacks of plastic boxes filled with a variety of beautiful treats nearly take your breath away.  What a special time in Little Arabia during Ramadan! Our favorite special cookie, Ma’amoul, is a tradition at Eid al-Fitr.

Forn Al Hara‘s miniature flaky filo dough pastries rolled into what look like fields of edible flowers

Not a minute’s lull between lively customers coming for the best, best savory and sweet dishes or the friendly staff preparing them, fast, fast, fast to be ready for Iftar (break-the-fast dinner). 

Customers can arrive to survey the treats and put in an order and then come back for their full meals; call in on the phone, or dine-in to linger and eat. Each order takes about 30 minutes.

Last year we were so concerned that sweetest, talented, Forn Al Hara owner-chef, Muhammad Alam was so tired from working 12 hour shifts.  Of course, this lovely man still tried to send us home with a gift box of traditional Maamoul and ka’ak. 

Forn Al Hara owner-chef, Muhammad Alam and a boxed treasure of Ramdan bakes

This time his nephew, Nader, capably manned the bustling post this day and “took good care of us,” as promised. A table set up turned out to be a plate and take out box! Finger food defined!)

Nader, nephew of Forn Al Hara owner-chef, Muhammad Alam

A young customer who was in line waiting was happy to offer suggestions when we asked about what he like to eat. We knew we were looking for a Maheesh (flatbread). He immediately suggested his favorite of his with ground beef (my new favorite) and a cheese favorite of his children.

We were also advised to order the little closed spinach pies, a cousin of Greek spanakopita. These turned out to be pillowy and tasty, also redolent with the taste of pomegranate molasses. 

We could not decide what holiday pastries and cookies to take away and so seemed to take all as happily explained by another customer.  Nader explained each one when I called during lunchtime today!

My confirmed new all-time holiday favorite is pistachio paste Ma’amoul, light, buttery and not too sweet. It is the bigger cake, bottom row. I am grateful enough for this alone.

Ramadan is not complete without Ma’amoul. These sweet cookies are not only popular  in Lebanon, but in Jordan, Palestine, and Syria too. These crumbly and buttery cookie mounds are as dense as a cake.  They are made with rose water can have a filling of dates, walnuts or pistachios, and sometimes almonds.  They are cousins to my absolute favorite Polverones, the Mexican Wedding Cookie.

Forn Al Hara’s Ma’amoul with pistachios in bottom row, with walnuts at top left, next to anise cookies

Forn Al Hara, 512 S. Brookhurst St, Anaheim,CA 92804, 714.758.3777, Phone: (714) 758-3777.

Menu and details: Fornalhara.com

This (Le) Mirage is a real treasure for those who know that a bouza ice cream machine is in their back room.  We knew.  It was our second visit. 

Maher Nakhal and his booze at Le Mirage

In the hunt for Bouza: (1) don’t be fooled by look-alike, Melissa’s flowery cabbage.   (2) ASK for Syrian Bouza, or sticky ice cream. The shop also sells Italian gelato and dazzling arrays of pastries.(3) Don’t think the shelf at the door only holds business cards- it’s the original ice cream maker! Weighs a ton, and had to be replaced with another that has USA-friendly electrical system. See Maher Nakhal and the machine out back from the Le Mirage Facebook.

For more reading, please see //localfoodeater.com/shoppers-guide-to-aneaheims-magical-little-arabia/

Le Mirage, Maher Nakhal bouza, 100 S Brookhurst St, Anaheim, CA  92804, 714-491-3855.

lemiragepastry.com

Celebrate a Mouthwatering Eid al-Adha Holiday in Little Arabia

Comments Off on Celebrate a Mouthwatering Eid al-Adha Holiday in Little Arabia

(Gerry Furth-Sides) Trays of miniature flaky filo dough pastries rolled into what look like fields of edible flowers and dense, moist pastries shaped in flat slabs or mounds undulate across the glass counters. Neatly laid stacks of plastic boxes filled with  a variety of beautiful treats nearly take your breath away at both Forn Al Hara and at Victory Pastry bakeries.  Still, the charming Lebanese owners at both shops in Anaheim’s  “Little Arabia” shrug their shoulders and apologize for “so little being left for sale after customers came for their orders” to celebrate Eid al-Adha.   For our shopper guide to the area, please see: (//localfoodeater.com/shoppers-guide-to-anaheims-magical-little-arabia/)   For a general directory, please see:(//www.littlearabiadistrict.com).

The three-day holiday of Eid al-Adha is known as the “Feast of the Sacrifice” or Eid Qurban, the “Festival of the Sacrifice” as it is known in Persian. The date on the Islamic lunar calendar is the 10th day of Dhu al-Hijah.  It is the second of only of two Islamic holidays celebrated around the world each year.  In the Islamic lunar calendar,  Eid al-Adha starts at sundown on the 10th day of Shu al-Hijah. The date varies in the Gregorian calendar by 11 or so days from year to year. This summer it is from sundown Monday the 12th of August to sundown on August 15.

Sweets are the order of the day on this holiday although it honors the willingness of Ibrahim (Abraham)  to sacrifice his son as an act of obedience to God’s command. But, before Abraham could sacrifice his son, God provided a lamb to sacrifice instead. In commemoration of this intervention, an animal is sacrificed ritually and divided into three parts. One share is given to the poor and needy, another is kept for home, and the third is given to relatives.

Eid al Adha is not complete without Ma’amoul. These sweet cookies are not only popular  in Lebanon, but in Jordan, Palestine, and Syria too. These crumbly and buttery cookie mounds are as dense as a cake.  They are  made with rose water and are filled with dates, walnuts or pistachios.  They are cousins to my absolute favorite Polverones, the Mexican Wedding Cookie.

Owner Mohammad Alam

The congenial, enthusiastic Mohammad Alam packed us each an assortment of sweets to take home. Forn al Hara also offers a variety of  miniature and sheet baklavah and other pastries.  The shop is well known for Ring-shaped ka’ak with dates, and three versions of Ma’amoul filled with pistachio, walnuts and dates.   And remember, this is “only” the bakery section in a place also famous for flat-breads (manaeesh).   The food and warm hospitality make Forn al Hara a popular place for locals to have a homemade,  inexpensive lunch.

The moist, dense, almost paste-like pistachio filling inside this Ma’amoul

This is “only” the bakery section in place famous for flat-breads (manaeesh) with homemade za’atar. Forn Al Hara also offers wraps. The most popular is made with chicken and cheese. A huge menu on the wall includes these items, and the phone never stopped ringing with orders.

Forn Al Hara, 512 S. Brookhurst St., Anaheim, Calif. 92804. (714) 758-3777.

When we looked at the mouthwatering, rich desserts at Victory Sweets, we were eagerly anticipating only a bite or two, We stopped to walk through the Fresh Choice market before moving on to this sweet, inviting little shop with a black and white checkerboard floor and twinkle lights outside, Victory Sweets.  When we looked at the mouthwatering, rich desserts on offer, we were eagerly anticipating only a bite or two. At Victory Sweets, owner Mohammad Awad makes all the dough himself.  The finely shredded kadaif, one of his top signature doughs, is made with a special machine.  Awad’s sweets are so highly respected in the community that the Olive Tree Restaurant uses them for catering events.

An “empty” counter after holiday shoppers

Most of the trays in Victory Sweets counters looked like this the day before the holiday!

Victory Sweets, 9057 Cerritos Ave., Anaheim, Calif. 92804. (714) 229-0800.

We enjoyed a Ramadan feast at The Olive Tree, which is located across the parking lot from Forn Al Hara, so we know it is superb.  For this holiday, current owner Alan Abdo described the pre-holiday feast ($20) as having eggs and potatoes, eggs and halal sausage, and an assortment of other dishes, including kidney and spleen of a sheep to celebrate the holiday.  The Olive Tree’s original owner, Yusuf Abdo will lend a hand to current owner, son Alan, to oversee the holiday pre-fast feast.

Olive Tree Restaurant, 518 S Brookhurst St., Anaheim, Calif. 92804. (714) 535-2878.

Shopper’s Guide to Anaheim’s Magical Little Arabia

Comments Off on Shopper’s Guide to Anaheim’s Magical Little Arabia

To get the full impact of the Little Arabia District shopping district in Anaheim, start at the intersection of  Brookhurst and Katella where the abundantly well-stocked Fresh Choice Marketplace holds the place of honor ( 9922 Katella Ave, Anaheim, CA 92804 on your GPS) in the Little Arabia District.   The abundantly stocked grocery store focusing on Middle Eastern ingredients also holds an amazing selection of Latin products and meats, which are also choice and halal.

The good-looking guard greets everyone arriving and departing

You can’t miss Fresh Choice the bread bakery right inside the door, where you can pick up WARM pita just out of the oven.  Just follow your nose. That’s because Middle Eastern breads are baked fresh all day.   Also check out the Jerusalem bagels and taboun (from the Middle Eastern word for tandoori), along with its close relative, the Persian sangak bread. The friendly owner is there to explain them all.   And we chatted with him and international food writers, Faye and Yakir Levy, who introduced us. They explained that the sesame rings called taboun are also known as Jerusalem bagels. To those familiar with Turkish baked goods, it is very close to simit.

We always pick up something at the irresistible cheese bar with its mountains  of middle eastern wares.  There are also specials inside the refridgerated counter. If you think you want feta, there are about five kinds, each one more slick and appealing than the next.

The nut bar, on the other corner, is alone a trip to the market – hazelnuts are $3.99 a pound!  There was such ridiculously inexpensive special on walnuts I bought enough to start a store and happily giving a lot of it away!  Inexpensive bulk grains and beans include Latin and Indian legumes plus ones from the  Middle East.

Each aisle features different categories of products with a range of middle eastern and Latin products to choose from here

An array of middle eastern and Latin Cheese in the produce section

The bakery section in the back is long and filled with a dazzling selection of middle eastern pastries, such as baklava,  Turkish delight and cookies.   The Middle Eastern sweet bakery there– Kunafa King -Fresh Choice Marketplace, bakes these pastries, and also sell Turkish delight from Istanbul, which they will slice to order for you.

Meats along one back wall are as impressive in their variety, and include Latin American salted specialty meats. It’s so much fun to grab a ticket and watch what everyone else buys while waiting your turn.  There are nose-to-tail selections available, including the mainstays and offals like heart, tongue and oxtail.  We purchased choice ground beef for $2.99 a pound on sale.

Tongue, oxtail, beef hearts are available at the Fresh Choice Meat counter

Cesina, a type of salted, aged beef used in Latin-American cuisine is one example of the unusual types of meat offered at Fresh Choice Market.

Little Arabia District, the ethnic center for Orange County’s Arab-American community is also known as “Little Gaza.” In fact, before Arab merchants took over the section of West Anaheim, it was popularly known as the Gaza Strip because of an unincorporated area called Garza Island.

“Rising from agricultural fields in the 1950s post-World War II building boom, the Gaza Strip historically had a working-class feel to it,” according to one OC Weekly article, ” although by the 1980s, white flight left the Gaza Strip mostly abandoned or replaced with seedy businesses.  Little Arabia grew significantly in the 1990s with the arrival of immigrants from the Arab World, and is home to thousands of Arab-Americans predominantly hailing from Egypt, Syria, Lebanon and Palestine.”  Local Arab American business leaders  began buying distressed homes and selling them to Arab immigrants, doing the same with empty commercial complexes while recruiting merchants to start up new businesses in them.   In 2010, local Arab American groups launched a social media campaign to have the area officially designated as “Little Arabia,” as it is now known nationwide.

Cuisines

Authors