"The scent of sangak bread baked over small stones inside a traditional tanour oven greets diners upon entering Asal in Woodland Hills. The bread is served alongside cucumber and tomatoes and can be enjoyed with asal (honey), sarshir (creme fraiche), panir (feta cheese), and sabzi (heaps of fresh herbs). The kalleh pacheh, a hearty aromatic breakfast soup made from the heads and hooves of sheep, is perfect for those looking for a more savory option." - Melody Barooni
