By: Fayeruz Regan

I found Spitz by accident while strolling the revamped and super chic streets of Little Tokyo in downtown Los Angeles. While the rest of the businesses had ultra modern and glowing white façades, Spitz oozed a golden glow from its interiors. It stuck out like a sore thumb, and we couldn’t help but peer in. Warmly lit wit Moroccan lamps, art sculptures clinging to the walls, hip clientele and a DJ (!) spinning tunes for diners, it seemed a den of comfort compared to the fluorescent-lit and sparse restaurants that flanked it. And oh, that smell. It is what lured me back for a return visit. It was the aroma of sizzling lamb, primal and earthy.
Spitz calls itself as “Home of the Doner Kebob,” which, according to the menu, seemed like a gyro. I love a good gyro, but would rather they simply call it that. I didn’t know if I was stumbling into an Emperor’s New Clothes situation, where everyone insisted on calling it a Doner Kabob though they knew they were eating a gyro. But the place smelled like heaven, and Los Angeles Magazine hailed it “The Best Sandwich in LA” in June of 2010. Doner Kebab or gyro, I knew it would taste great.
There was only one off-putting element to the otherwise great atmosphere, and that was the service. The hipster working the front, while a beautiful girl, was all too aware of it and thought it could compensate for a disappointing attitude. Young male patrons would wave goodbye to her excitedly as she stared into space past them. She was aloof to the point of us not being sure she could hear us when addressing her. When we placed our orders, she stared at us vacantly. When we asked if she could hear us over the loud music, we believe she gave a nod but weren’t sure her head moved. She was almost too hipster to function, and obviously wished she were moping around American Apparel. This may work with young men vying for her attention, but has no place when serving seasoned clientele.
The food was delicious. Let me address the pink elephant in the room. Yes it was a gyro. But it was tastier and healthier than other meats that spin on a spit. It was juicy, salty and the perfect mix of beef, lamb and mystery spices. Not only was the meat piled on the sandwich, but it was loaded down with toppings that go beyond the basic gyro. There was Tzatziki, tomatoes, lettuce and onions of course, but also chili sauce, pepperocinis, Kalamita olives and feta. The Doner salad featured the same toppings in a heaping pile, but also included sliced cucumbers, cherry tomatoes, fried lavash pita strips and homemade balsamic vinaigrette on the side. It felt so healthy, the cornucopia of fresh vegetables stuffed into our meal. It almost seemed to cancel out the bread and meat.
To add to the dining experience was a choice of craft beers and homemade sangria. I opted for the exotic basil and peach white wine sangria, and it did not disappoint. Refreshing and herbal, its sweetness complimented the salty Mediterranean meal. It’s life-affirming to see a Middle-Eastern restaurant reinvent itself as a chic hotspot, and not one only patronized by hookah-sucking natives. The clientele was nearly all Japanese, not only showing how far we’ve come, but demonstrating the bravado and confidence of this restaurateur, who was sure they could open a successful Middle-Eastern restaurant in the heart of Little Tokyo.

Spitz: Home of the Doner Kebab – www.eatspitz.com – 371 E 2nd Street – Los Angeles, CA 90012 – 213. 613.0101

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Momed is short for Modern Mediterranean, and this chic upstart sits in the heart of Beverly Hills. The inside was sleek and modernist. Making the most of a low ceiling lined with rows of rounded air vents, they were painted white and unevenly sprinkled with modern light fixtures, round like halos. The glass deli display made it a perfect market for those who wished to pick up fresh hummus or tabbouleh on their way home. Jars of fresh herbs lined the counter, reminding customers of how much care was put into their meals. Everything was white, with accents of blonde wood and stainless steel.
We ordered the sampler appetizer, with hummus, avocado hummus, muhamarra and stuffed grape leaves. It’s almost impossible to describe the hummus, except that it tasted pure. It wasn’t overpowered by lemon or garlic, but was stiff with chick peas and delicious in a simple way. The avocado hummus was an eye-popping chartreuse, but the color was the only thing that really popped. It seemed to be half avocado and half tahina, with nothing heightening the mix except for a bit of lemon. Perhaps Arabs were not destined to conquer the avocado in the same zesty manner as the Mexicans. While I can appreciate that the stuffed grape leaves were homemade, there was a bit too much going on. The filling was oddly sweet, yet minty, yet dusted with cinnamon. What truly stole the show was the muhamarra; a dip made with walnuts, pomegranate seeds and roasted red peppers. It was spicy yet sweet, crunchy and smooth, hearty yet refreshing. It was so enjoyable, I was retroactively angry at my mother for never making this when I was a child.
We ordered the duck shawerma and pide, a traditional Turkish flatbread with toppings. The main courses truly showcased the modern spin on traditional Middle Eastern favorites. The duck shawerma was rolled into a soft pita with oven-dried tomatoes, fig confit and garlic spread. The sandwich was moist and delicious, albeit a little sweet. I was hoping for a more savory dish that focused on the umami, meaty flavor, but every bite was sugary. Then came the pide, featuring Ohanyan spicy soujuk sausage, red onions, piquillo peppers and halloumi cheese. It was pure heaven. The dough was chewy and fresh and the cheese salty and mild. We selfishly grabbed at pieces of the pide with the most sausage. Unlike yawn-worthy pepperoni, the slices of soujuk were thick, blood red and bursting with unknown spices that made it so addictive, one might be suspicious of MSG. But Momed would never stoop to such measures. They ensure organic freshness and buy produce and meat from local farms, such as Coleman Family Farms. Based in Carpinteria, they are a staple in the Santa Monica Farmer’s Market, and were showcased on KCRW’s Good Food, LA Weekly and The Los Angeles Times.
I can’t wait to return to indulge in their ice cream sampler, with flavors like rosewater, Mediterranean coffee, pistachio and pomegranate. The biggest challenge will be making room for it. Despite the steely modern décor, Momed is a place of warmth. Not in the stark furnishings of glass and metal, but in the homemade care placed into every dish. They were reverential in their respect for Middle-Eastern food, and playful with their modern spins on it.

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Staff Writer

It takes a special kind of restaurant to serve kibbeh nayeh; raw beef. Not rare beef, but completely raw, top-grade beef. People wouldn’t feel safe ordering such a dish in a kebab shack with blaring televisions. Cedar House is just the type of establishment to serve such a carefully prepared delicacy. It was by far the most elegant and unpretentious Middle Eastern restaurant I’ve had the privilege to review.

With a carved wooden bar, white lights twinkling in ficus trees and candlelit mahogany tables, Cedar House exuded a modern elegance, devoid of the gaudy interiors favored by families who still cover their fancy sofas in plastic. Clearly their menu was as tasteful as their décor if they were willing to endeavor into kibbeh nayeh, which I tried for the very first time at Cedar House. One would think I would have sampled the delicacy during my childhood, but this was the first time I felt trustful enough to relish such a dish. And relish I did. Tender, quality beef was ground with mild spices, laid on a plate and pressed into a pattern. Ringed with spring onion and drizzled with high-grade olive oil, it melted in my mouth and had a clean, savory taste.

The menu at Cedar house certainly catered to the more adventurous palette, and while the owners are Palestinian, they showcased dishes that were almost reminiscent of a Lebanese and Armenian descent. The cheese borak was a prime example. Feta, mozzarella and ricotta were stuffed into flaky filo dough, creating a sharp bite that was buttery, salty and oozing. The restaurant owner lovingly folds the cheese boraks each morning. Another example of the restaurant’s ingenuity is their pita bread, which is delivered to your table in two varieties, baked and fried. The beer comes in frosted glasses. You can order their hummus topped with generous shavings of lamb, beef and pine nuts, which lend a strong, nutty finish. It smoothes out the tang of the lemon and spice of the beef with its creamy, smoked flavor.  Even their kibbeh is different from what I’ve grown accustomed to. Instead of a moist ball of beef and bulgur wheat, their kibbeh is fried. The crispy crust sealed in the juicy morsels and toasted pine nuts that tumbled out, and the mix of textures made this more interesting than any version prepared by my family.

Cedar House is famous for their fettoush salad, and it was clear why. Fresh greens and toasted pita bread were tossed in an elusive vinaigrette that I tried desperately to deconstruct. There were hints of sumac and mint, marjoram and black pepper. It was complex, tangy and addictive.

The quail arrived at our table simmering in its own buttery juice, and the chefs were careful not to overpower the delicate bird with too many spices. The tender meat fell of the bone, and was perfectly complimented by the garlic lemon dip it was served alongside with.

All this fine food barely allowed room for the ossamanileh, but once the warm plate was placed in front of me and the smell of rosewater drifted upwards, I could not resist. Ossamanileh is much like knafeh, but unlike the stringy cheese inside of the latter, this dish used a homemade custard that made the dessert creamier, more luxurious. Drizzled with rosewater and sprinkled with crushed pistachios, it was the perfect ending to the most memorable and elegant Middle Eastern feast I’ve enjoyed to date.

 Published in The Independent Monitor December 2009 issue.

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 Gaby’s sits on Washington Boulevard in the heart of Venice Beach. Passersby are carrying surfboards, and their tousled hair is dusted with sand and salt-air. Blending into its surroundings, Gaby’s caters to their earthy beach clientele, showcasing a sign out front reading, “Vegan.” I know that Middle-Eastern food is healthy in general, but it wasn’t until I took a look at Gaby’s menu that I realized how vegan-friendly our diet is.

Gaby's Mediterranean Restaurant & Cafe

Lounging on the terrace, we sipped tea and breathed the clean sea air. The dining atmosphere was laid-back, with young, sunburned families gathered in the shade of the blue awning. They fed their babies pita bread and lounged long after the meal was over. Barefoot girls with bikini tops bantered over their Greek salads.

Gaby’s is known for their rotisserie chicken, so I ordered it along with their vegan plate. The vegan plate brimmed with heaps of hummus, baba ghanoush, falafel, tabbouleh, pita bread, stuffed grape leaves and something I’d never seen before: a tomato onion relish. The chicken was crisp on the outside, rubbed with herbs and glistening with a buttery oil. Biting into it, the tender meat fell right off the bone. It was delicious. While the spice rub was well-done, it still needed a kick to make it something more than an average Americana dish. That’s why Gaby’s knowingly serves their homemade garlic sauce alongside the chicken.

Gaby's Kebab combo

The garlic sauce took center stage in our meal, and truly separated Gaby’s from other establishments. Garlic, olive oil and lemon juice are whipped into a creamy sauce that explodes with tang and makes every item pop off the plate. We smothered it on our chicken, dropped dollops of it onto our hummus and spread it on our pita bread. Before we left, we took some home to go.

The beef shawarma, much like the chicken, has a crisp outer crust that held the juices inside. On my plate laid shavings of this crust, which were crunchy with an exotic mix of cinnamon and nutmeg. Placed in a warm slice of pita with hummus, it was perfection.

The hummus itself was presented in the traditional way, much like when Arab families lay out mazza, or beautifully-decorated appetizers before a dinner party. Hummus is smoothed onto a plate, and then a pool of olive oil is sunken into the middle. Finally the mound is dusted with paprika. Gaby’s takes the time to make this presentation, and it was reminiscent of the dinner parties of my youth.

Gaby’s also knows how important tomatoes are in a meal. Many restaurants make the mistake of buying bulk tomatoes that are firm and still a bit grayish red. Unripe tomatoes will last longer, albeit without flavor. Gaby’s refuses to sacrifice taste. Using ripe and deeply red tomatoes brought all the more flavor into their tabbouleh, grape leaves and salads. They’ve figured out that if your food is quality enough, it will be snatched up before it has a chance to turn.

It’s a rare privilege to enjoy a large meal while being reminded of how healthy it is. Our guilt-free feast at Gaby’s was the perfect ending to our beach weekend. Driving inland, it was tough seeing the Pacific disappearing in our rear-view mirror. Then we remembered we had a bag of Gaby’s garlic sauce to go, and Monday didn’t seem so bad.

 Published in The Independent Monitor November 2009 issue.

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Staff Writer

 It’s always great to see an Arab-owned restaurant flourishing. It’s even better to see Arabs expanding out of the Middle-Eastern food genre and taking on different, upscale cuisines. It veers from the first-generation practice of serving food from one’s home country, and mirrors an entrepreneurial spirit that shows what a long way us Arabs have come. Khoury’s is nestled on the waterfront in Long Beach, and the sign atop the imposing, sea-themed structure (that can hold hundreds of people) is the boldly illuminated family name.

Khoury's

During the week, Khoury’s specializes in dishes like Beef Stroganoff and Sole Almandine. They also feature a list of impressive ways to prepare chicken, such as Chicken Tarragon Cream and Chicken Sorrento. On the weekends however, Khoury’s is famous for their fresh seafood buffet, complete with a meat-carving station, a build-your-own seafood pasta station and chefs in crisp white waiting to carve and sauté whatever your heart desires. The buffet showcases a whole array of salads, crab legs and side dishes, but if this restaurant is known for one thing, it’s their lobster. When I entered the buffet area, it was clear except for a line in the middle of the room. “What are you in line for?” I asked. A couple visiting from Egypt giggled and replied, “Well the lobster, of course!”

We nestled into a seat on the waterfront, just as it caught the sunset and glimmered pink and purple. We started with a cold plate of Greek salad, oysters and cocktail shrimp. The Greek salad was generous with feta, olives and cucumber. It delivered the fresh lemon crispness that goes so well with cold shellfish.  The crab legs were succulent, as were the plump shrimp. Growing up in the Chesapeake Bay, I had grown accustomed eating crab legs warm and dipped in melted butter, but the variation was a welcome one. The only thing that I found peculiar was the fact that the plates were plastic. Since Khoury’s serves lobster, I assumed I would hear the familiar clink of china that one hears when dining at an upscale establishment.    

Khoury's seafood buffet

Worth mentioning are the seafood crepes. Dill and herbs are mixed into the batter and the crepe is stuffed with crab and spring onion. Finally, they’re topped with a creamy hollandaise-type sauce, and the mix of textures and flavors is both delicate and adventurous. Another item worth mentioning is the seafood jambalaya. Filled with a cornucopia of vegetables and seafood, it has a buttery, spicy finish that demonstrates a craftsmanship with seasoning. Since lobster appears to be the main focus of the weekend buffet, I would be amiss to not mention it. The lobster was fresh and plentiful, and we were served unlimited side cuts with lobster claws attached. My only wish was that the chefs would’ve taken the extra step to clean it a little better. Once again I must refer to growing up on the Chesapeake Bay, where we could crack open crabs and lobsters ourselves and maneuver around this step as part of the adventure. But we were wearing bibs and in a place not nearly as elegant at Khoury’s. When lobster is being served to me by a chef in a pristine white suit, I would have much preferred having that extra step taken for me.

Khoury's Dessert

The buffet dessert is a house specialty. Vanilla ice cream is topped with bananas that have simmered in a decadent warm sauce of rum and brown sugar. Rum appears to be a theme in their desserts. As the dessert cart rolled around, it showcased rum pie, of which we had a slice. The rum pie was fluffy, light as air and not very sweet. Allowing guests to determine how sweet they’d like this delicacy, the cloud-like piece sat beside a beautifully-crafted side pool, striped with chocolate sauce, vanilla cream and strawberry glaze. This gave the dessert some needed weight, and truly brought out the rum flavor.

As with any all-you-can-eat buffet, we obliged. Too stuffed to do much else, we took a leisurely walk along the canal and waterfront, breathing the salt air and taking in views. It was a lovely dinner. Looking back at the enormous and bustling restaurant (including banquet halls) looming above us, I was proud of the Khoury family’s accomplishment. They have certainly raised the bar and set the standard for Arab business owners everywhere.

Khoury's

Khoury’s 110 Marina Drive, Long Beach, CA 90803, (562) 598-6800, http://khourys.net/

 Published in The Independent Monitor October 2009 issue.

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Artificial sweeteners: friend or foe?

By Sarah Alaoui
Staff Writer

I was born with my mother’s eyes and my father’s mouth, my mother’s sensitivity and my father’s stubborn nature. I was also blessed with my father’s sweet tooth, a genetic history of diabetes that has plagued many members of my family (including my grandfather whose prosthetic leg is the result of his lifelong battle with an unrelenting affinity towards sweets) and an Arab family who loves to cook and feed me (koul, koul!).

When I stay in my grandparents’ house in Morocco, I am spoiled with kisses from more aunts and great-aunts than I can count on both hands and a daily abundance of…sugar. Breakfast includes Moroccan pancakes soaked-er, drizzled-in honey, a plethora of cookies with almonds and jam prepared in every way possible and of course, Moroccan mint tea. The tea, which is served after almost every meal is the biggest perpetrator because it is served with generous amounts of sugar cubes- “Let her drink it, she doesn’t need to be worrying about sugar at this age!” I don’t refuse the aforementioned food-how could I, that would just be rude. Let’s be honest, though, I don’t fare any better in the United States. Brownies and cookies are my downfall, not to mention my newfound comfort food discovered during finals week in college- self-serve frozen yogurt with any and every topping imaginable (cheesecake bites, anyone?).

With my family’s medical history and a long list of future goals, including the chance to interview Fidel Castro before he dies (don’t ask), I couldn’t afford to keep up this sweet diet. Going completely cold turkey, however, could potentially be as shocking to my system as sugar is. I came to a compromise by occasionally incorporating Splenda and other artificial sweeteners into my diet. If I was craving soda, I’d pop open a Diet Coke. If I wanted cookies, I’d Google a recipe that contained sugar substitutes. However the term “artificial” also scared me. While an excess of sugar definitely has a detrimental impact on the body, are the alternatives any better? I decided to do my research and find out.

Searches on the safety of artificial sweeteners came up with a litany of results examining the sugar substitutes’ relation to cancer, weight gain and an increase of headaches. Before any conclusions can be drawn, one needs to distinguish between the different categories of sweeteners. Expert Cynthia Haines (Health Central) breaks them down:

“Acesulfame K (Sunett, Sweet One): Acesulfame K is found in many food products and can be used in baked goods. Its safety is backed by a multitude of studies, according to the FDA.

Saccharin (Sweet ‘N Low, Sugar Twin): Saccharin was close to being banned in 1977 due to rat studies linking it to bladder cancer. The National Cancer Institute and the FDA have since concluded that its use is not a major risk for bladder cancer in humans (because the rats during the study were given a dangerously high amount of the product, indicating that such a large consumption may potentially be harmful).

Aspartame (Nutra-Sweet, Equal): The American Medical Association and the FDA have both concluded that aspartame is safe in moderation. One exception: People with a medical condition called phenylketonuria (PKU) should avoid it. These people cannot metabolize part of aspartame, allowing it to accumulate in the body to dangerous levels.

Sucralose (Splenda): Sucralose is sugar chemically altered into the non-caloric sucralose. Splenda can be substituted for sugar in baking and cooking.

Neotame: Neotame is a recently approved artificial sweetener made by the same company that produces NutraSweet (aspartame). Products containing neotame are not required to carry the PKU warning as it is chemically different from aspartame and therefore does not have the same issue described above.”

According to this data and other complementary information found on Associated Content, sucralose (Splenda) seems to be the safest sweetener based on the fact that test participants have not indicated any negative side effects from having consumed the product. It has been approved in an increasing number of countries for consumption, further emphasizing its apparent safety.
It is also important to note that while artificial sweeteners do not raise blood sugar levels, products that contain them also include carbohydrates and proteins that could affect levels.

At this point, although some people think there might be a correlation between certain side effects and artificial sweetener, there is not enough proof to draw a concrete causation. Because the effects of these products have not been tested long enough, it is best to use these products in moderation.

Because of the availability of these alternative sweeteners, my family and I are able to modify our favorite recipes and still continue to live the sweet life.

Published in The Independent Monitor September 2009 issue.

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The way Lebanese cuisine should be.

By Fayeruz Regan
Staff Writer

Recently I met a man who, after finding out I was Middle-Eastern, pressed his palms together as if in prayer. “You must try Carnival,” he decreed, waving his hands before me. For over 25 years, this family-owned Lebanese restaurant has been giving Los Angeles an exotic dose of the Orient. Unlike glorified kabob joints, the chefs painstakingly take the time to create labor-heavy dishes. Whether brewing their own rose water for desserts or folding the dough for their spinach pies, they ensure that their menu offers real variety. Twenty-five years is plenty of time to build a reputation, and Carnival was packed with so many jovial families and twenty-somethings on dates, it made me think, “What recession?”

Carnival displays a rainbow of fresh garnishes that infuse life into every plate. Their produce comes straight from their local farmer’s market, and dishes are lovingly adorned with thin slivers of raw onion dusted with sumac. There were hot pink pickled radishes, parsley sprigs, lemon wedges, tomato slices chartreuse peppers and a variety of olives.

The generous pile of warm pita bread allowed us to tuck into the smoky grilled baba ganoush. The tabbouleh was fresh and crisp, as were the stuffed grape leaves. Both featured that tangy citrus-herb freshness, with just the right amount of lemon and olive oil. The hummus didn’t have the lemon-garlic kick I have grown to love, but the mildness didn’t deter me. It was still sandy and smooth with a tahina finish. It’s not that I want all Middle Eastern dishes to be reminiscent of my childhood memories. In fact, I always look for a twist on my favorite entrees that would make them more interesting. Carnival truly delivered this twist with their falafel. Tucked into each falafel ball was a little burst of spiciness. The welcome surprise made me wonder why Arabs never ventured more into spicy dishes, like the Indians and Chinese have. I am now convinced that falafel was meant to be spicy.

The Lebanese sausage arrived sizzling in lemon sauce. It popped with juices rich in anise seed, cinnamon and cumin. The kifteh was not just beef, but a higher-end combination of beef and lamb, and was filled with fresh parsley. The lamb kabob was fragrant, not musky. But it wasn’t as tender as the chicken kabob, which was seared on the outside, holding in all the savory juice. The chicken kabob was by far the tastiest. Carnival offers a generous portion of their Turkish coffee, which perfectly tempered the sweetness of dessert. Carefully baked and doused with home-brewed rose water, knafeh and namoura were just a few examples of how to make art with flour, sugar and a few other simple ingredients.

While enjoying the last of our coffee, we took in the Mediterranean frescoes and recessed wall arches painted sand and mustard. Regardless of the obnoxious flat screen TVs that had no place in such a classy, softly-lit establishment, we shared a luxurious feeling of well-being. Arabs and Israelis worked side-by-side like family, buzzing around the bustling dining room, nimble in their all-black ensembles. They high-fived, shared tables and made sure everyone was well fed. And we were.

Carnival – 4356 Woodman Ave. Sherman Oaks, CA 91423 /818.784.3469/ www.carnivalrest.com

Published in The Independent Monitor September 2009 issue.

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Bon Dates (photo courtesy of www.sweetpillar.com)

Dates are all-natural dried fruits commonly known as “Nature’s Candy.” Although sweet, Medjool dates are very nutritional, topping the list for their antioxidant capacity by weight in comparison of other fruits and vegetables. In the midst of the cultural shift towards a healthier diet, dates have become increasingly popular in the mainstream public, but in the Middle East, where dates have been around for centuries, they have always been a staple of a Middle Eastern diet.

The Medjool date is the oldest known cultivated tree crop dating back more than 5,000 years. They have sustained the nomadic peoples of the Middle Eastern and North African desert. Ancient writings depict date palms growing in Egypt in the fifth century B.C. and have been found in clay jars in the tombs of Pharaohs, placed to give them sustenance in their trip to the afterworld.

An essential part of the holy month of Ramadan, a traditional Ramadan iftar table is not complete without a date and glass of water to start the breaking of fast.

Bon Dates (photo courtesy of www.sweetpillar.com)

With such a historical and religious significance coupled with its natural sweetness, one company, Sweet Pillar & Co. decided to make these delicious treats available to the public. A gourmet company based out of Beverly Hills, CA, famous for their “Bon Dates;” chocolate covered, walnut stuffed Medjool dates, combines these historically delicious sweets with modernly traditional packaging to offer great gifts for family, friends or oneself.

Bon Dates (photo courtesy of www.sweetpillar.com)

During Ramadan, Sweet Pillar & Co. offers a line of gift boxes filled with Bon Dates as the ultimate iftar hostess gift. This newly-founded company takes the lead in organic, healthy yet sinfully delicious treats also offering wedding favors, baby shower favors, and Christmas gifts through the company’s website at www.sweetpillar.com. For more information visit www.sweetpillar.com

Published in The Independent Monitor September 2009 issue.

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About.com

Arak is a distilled alcoholic drink favored in the Middle East. Commonly used in social settings, the drink is famous for its potency, and the milky-white color it turns when water is added to it. Arak has a high alcohol content, so water and ice is almost always added, producing the drink nick-named, “the milk of lions,” in the Middle East.

What Does Arak Taste Like?

Arak is typically made from grapes, though dates, sugar, plums, figs, and molasses can be used depending on the region where it is made. Though Arak in its pure form is colorless, the clear liquid is aniseed-flavored. Aniseed is added to the distilled alcohol during the second of three distillation processes. The ratio of aniseed to alcohol can vary which results in different qualities of arak, but the strength of the drink usually falls between 30%-60%.

Where to Buy Arak?

Arak can be purchased in the U.S. in many Middle Eastern markets. Arak may also be found at local liquor stores.

When is Arak Served and Served With?

Arak is most commonly served in social settings or gatherings, such as dinner parties, restaurants and night clubs. Traditionally, the drink is served with mezze, or small bits of food, which the guests consume to help hinder the potency of the alcohol. Arak goes hand in hand with these mini-meals so that in the case of a dinner party or restaurant, the main dish is hardly touched.
It is not only what the drink is served with so much as it is how it is served. While water and ice are normally added, ice should never be added first. Ice causes a film to produce on the top of the liquid that is seen as unpleasing, so adding water first turns the drink a milky color and inhibits the effects of ice alone. Using multiple glasses when drinking arak is also common, due to the effects of mixing with water and ice. Middle Eastern restaurants will usually provide several glasses for their customers when serving arak.

Published in The Independent Monitor July 2009 issue.

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