Heart-"Shawarma"
ABALEH Mediterranean Grill & Natural Juice Bar | 1611 2nd Ave. (bet. 83rd & 84th Sts.) | 212.772.1611 | abaleh.com
ABALEH Mediterranean Grill & Natural Juice Bar | 1611 2nd Ave. (bet. 83rd & 84th Sts.) | 212.772.1611 | abaleh.com
...What did stand out—to me at least—was their options for savory toppings, including pretzels, tortilla chips, and, yes, wasabi pies! I decided to get a medium cup of the strawberry Fruizo (their other default flavors being banana and mango), and topped it with the wasabi peas, some pretzels, and some sliced almonds, which were a wonderful contrast flavor- and texture-wise to the robust sweetness of the strawberry in the icy, creamy-without-dairy, flavor Fruizo.... [Full post]
...An excellent handful, the falafel sandwich hit with spot on flavors in every bite. Earthy, aromatic, richly seasoned falafels were soft and generous on the inside with just a shell of fried crunchiness on its exterior. The vegetables were cool and crisp, and whatever else they threw in the perfectly toasted pita bread was just outstanding.... [Full post]
...There was a lot more to enjoy than previous incarnations of "healthy burgers" I've had in the past, the ostrich meat while quite lean, possessing a decent meat flavor without any gaminess. Crisp carrots and lettuce added nice texture and moisture, rounded out by aromatic hints from the whole wheat bun and a little "zing" of flavor from the packet ketchup I put on top.... [Full post]
...The crust, from dough they make in-house themselves—was properly thin and firm, if not fully crispy, though it holds a great fold. I personally might have preferred a bit more flavor to the crust, but any lack of it was more than made up for in the rich, tangy, aromatic, well-seasoned and nicely balanced sauce. The cheese, as well, had a nice, mellow taste, and was pliable to the teeth without sliding off the slice. A quick survey of the folks who enjoyed my pizza charity found that they all were very impressed and pleased with the pizza, one even claiming "Awesome!".... [Full post]
...I made a broth from first boiling the scallion, green parts of the lettuce, and mushroom stalks—which are firmer are more fibrous than the caps—in a pot of salted water, then slow cooking them over medium heat with the pot mostly covered with a lid, letting some steam release to concentrate the broth.... [cont.]