Ron W.
Yelp
Little Arabia beckons especially since they now have their very own Freeway off ramp proclaiming that approximately 2 miles of Brookhurst has formally become, well, Little Arabia, shukran.
Parking at this place is an interesting enterprise. Wedge the whip in anywhere and anyway you can.
I wandered inside. "Are you here for a Hookah?" "No, thanks, I'm seeing somebody. I'm just here for the food".
The small dining room in front was empty and quiet while the huge back room was hoppin' and happenin'. It might've been an old bowling alley way back when Little Arabia was little to bother with,
A thick layer of smoke hovered at chest level and covered the cavernous room. Hookah is a social thing and kinda like a Middle Eastern riff on a Japanese Tea Ceremony...kinda. Okay Hookah is nto as ritualized as that but the same concept is in play. Both have more meaning. They are more than just slurping tea or inhaling flavored smoke.
The front dining room had a sticky floor, a sticky table top, and a stick chair as if they'd all been brushed with fresh Gorilla Glue. But the adjoining kitchen was spotless and glistening. I'm an adventurer and it didn't seem to bother the regulars in the back vast getting Hookah'd.
The Staff: Mostly all serving the peeps on the pipes except one very sweet lady who appeared at my table with a smile. She offered to help bring up the lengthy menu on a QR Cube. That was nice as I usually have to call in Tech Support to assist me in plugging in a Toaster Oven.
The Menu is seemingly endless. If some Country in the Middle East makes something unique, a version of it will show up here. The rumor has it that some of the dishes are made off site by a gaggle of accomplished Aljadas (Grandmas) who have, no doubt, made a few specific dishes for decades. Hoo-cares? If it's good, it's good. The specials are reserved for weekends any way.
I asked for the Arabic Salad which showed up shortly. It was a mound of fresh and perfectly diced Persian Cucumbers, Tomatoes, Red Onions, Mint, Olive Oil, Lemon Juice and a shake of Oregano.
The Salad was simple yet elegant. Tart, with a balanced ratio of dressing to Salad. Everything about it was just right.
I thoroughly enjoyed my lovely little Salad and then hailed my pleasant server and asked her to warm a schwarma.
The Beef was marinated and pan seared instead of being a packed stack of flaps the size of a Frisbee rotating slowly on a vertical Gyro Grill. The meat was tasty enough despite the little knobs being a tad toothsome. It took a bit of getting used to which I managed quick enough because it was tasty. Plus the portion was so large half of it went home with me and made up almost three additional meals.
My Schwarma Plate came with warm store bought Pita that was so thin, I had to perform micro surgery on it to pry the Pita apart and wide enough to stuff stuff in them. Beef, Garlic Sauce, Hummus, Shatta (Hot Sauce), and the most wonderful little Pickle slices all got pushed into the Pita's gaping maw.
Are you with me? All set? Now pick a corner and dig in. No matter how well or carefully you packed your Pita something will break lose, slide out and land in your lap after bouncing off your shirt. But, this beast was most enjoyable. The Charred Beef lay atop a platter of fluffy Saffron/Turmeric Rice and next to a simple Green Salad which paled compared to the fine Arabic Salad.
A pile of napkins suddenly appeared courtesy of my kind and considerate server. I suppose she believed as I do, that if you don't get it all over you, you're doing it wrong.
Even though the "Specials" don't hit the menu until the weekend, the regular menu is auspicious any day of the week. Dive in.
A little trip to Little Arabia will have you happy and satisfied by meal's end here at El Mahroosa.