The Garlic is Strong in This one
50,000,000 calories later, here I am…two pant buttons unbuckled and officially in “I hate myself mode”, I can’t even think straight after that majestic celebration of carbs and spices I just took part in. Stephan’s colleague, Seif and his wife, Hala served as the ambassadors of our Egyptian culinary experience this evening. We walked about a mile on Steinway street, and after passing approximately 1,435 Hookah lounges we arrived. Mombar is a small cozy yet vibrant restaurant in the heart of Little Egypt in Astoria. The restaurant’s exterior and interior decor deserve its own separate entry to do it justice and describe it in its full splendor. The chef and owner, Moustafa is also an architect and it is apparent he has put careful thought into each piece that adorns his wall, each chair and each table.
Welcome to Mombar
Moustafa was an integral part of our evening, he greeted us, delivered the specials, and made everything from scratch himself. The entire experience just felt so personal. Mombar is intimate enough that you can see directly into the kitchen. Made me feel like a guest at an older uncle’s house, while he just whipped something together for our group. Apparently Mombar also specializes in offal food, (read – INTERNAL ORGANS), and a section of the specials included beef testicles,lamb brain and lamb tongue. Though I am impressed that seemingly every part of the lamb is used for consumption, tonight I did not have the energy for intestines or extravagant body parts. Not today testicles, not today.
THE MEAL
Our first appetizer was layered phyllo dough served with olive oil, cumin, garlic and sesame seeds. I went to town with these bread thingys, which had the flakiness and flavor profile reminiscent to Indian roti.
Appetizer Round 2 was the Sahara Mix, a platter comprised of Hummus, Baba Ganoush and Foul paste accompanied with 10 pounds of pita bread and a couple of apple slices that were surprisingly very complimentary to the savory spreads. That alone could’ve been a meal. Our final appetizer was also our most adventurous meal of the evening, the lamb cheeks in lemon-olive sauce. This dish had a soft and tender consistency, almost like a meat spread or tartare to go on top of more pita.
Hummus Rodriguez
CHEEKS
Rabbit Goodness
For the entree section, Stephan and Hala both ordered the Lamb Tangine that came with a pyramid of couscous and rasins. It was glorious. The meat was extremely tender and flavorful…almost no chewing required. It paired perfectly with the couscous and the broth it was simmered in. I ordered the Ar-nab Moulekhia (rabbit) , which I was worried would be too gamey, but ended up being cooked perfectly. The Moulekhia, was side soup and my personal favorite this evening. It was a unique soup, with an oily consistency unlike anything I’d ever tasted before. The Moulekhia is an Egyptian staple made of minced Jute leaves; the dish’s’ name literally translates to Jews Mallow (Mallow = plants). Note to self – get the recipe for the next time I have a cold. Our dessert took a while to make, but was absolutely worth every gluttonous bite. It was a baked hodgepodge of coconut, raisins, dough and sugary goodness. #Diabetes.
Coconut desserts FTW
Takeaways and other things I learned this evening:
- Egyptians are in an long term committed relationship with garlic.
- Stay away if you’re part of the ridiculous anti-bread brigade (Gluten 4 Lyfe)
- Service was really slow, which in hindsight was a non-issue. We were in no rush.
- The best way to compliment the chef is to say (May God) bless your hand as a way to express gratitude for the meal prepared. According to Seif and Hala my Arabic linguistic skills are on point, and Moustafa seemed to appreciate it.
- My food and travel explorator idol, Bourdain hit this place up back when he was doing No Reservations and is friends with Moustafa.
SHUKRAN EGYPT. You’ve set the bar for all your Middle Eastern and African counterparts. This was an unforgettable dining experience, now if you excuse me, BRB. FOOD COMMA.
Next time: Ethiopian Food
Gourmand 