LA can be proud again about having something's most diversity, if not profundity. State of Los Angeles has become a homeplace to the most various Muslim community in the USA so it's full of different restaurants that offer halal food. Halal means lawful or allowed in accordance with Islamic or Sharia guidelines. In the field of dining opportunities, the main factor for cautious Muslim believers, apart evading from pork and its products, is halal meat that means to eat meat that comes from animals that are slaughtered according to specific religiously described procedures.
As an enthusiast of food history, I could not help becoming a lightly wondered about halal dishes that have roots in ancient Mesopotamia and that have been developed a long time ago, during eras of spice routes, caliphates, Silk Road caravans, vast colonial empires, and Moors. Although our exact tour was planned with a small economy car, it included every crowded road in Los Angeles and even dining at the mall.
Goat Meat with Rice at Banadir Somali Restaurant:
At this place, you should keep in mind that you are the one who submits to the goat, not contrariwise. The goat that is made by pressure cooking method provides a junction between a lightly fried and dry roast with a drop of sauce to talk about. You will get really delicious bites of cartilage and sinew of goat with chewy although juicy bits of bone in this meat. The meal is a clear celebration, not suppressing or masking, but all that makes goat meat so unique. When the spiciness becomes a bit too much, you can reduce it with Somalian green, fresh, hot sauce that is made with jalapenos, cilantro, lemon juice and garlic, called also basbass.
Real Turkish breakfast at Mama's Secret Cafe:
This restaurant is located on a reel of Third Street next to the Beverly Center and looks more like an art gallery that is developed into an elegant dinner place. It might be also the only restaurant in LA that offers a completely abundant breakfast in Turkish style. The offer of this Muslim breakfast includes at least 10 or 12 ingredients, making it a bit too huge meal for hurry mornings at working days, but it is a perfect meal for a lazy weekend lunch. A wide choice of pickled, fresh, preserved and cured products is served with bread and Turkish tea. This meal also includes two kinds of cheese, tea cookies, honey-drenched softened butter, two kinds of olives, strawberry jam, cucumbers, an over-easy egg decorated with fried sujuk sausage and tomatoes to create countless variations of savory and sweet bites, all swallowed with a sip of tea.
Goat with a curry at Jasmine Market:
Jasmine Market is located at Culver Area, it's both a fast-service halal café and a marketplace. Burmese goat with curry does not contain mustard oil or any tempered spices, like Bangladeshi recipes do, or sweet allspice and the Scotch bonnet peppers that can be found in Jamaican dishes. It also has no mixture of Indian and Thai techniques and flavors. There is no galangal, coconut milk or lemongrass attached with toasted spices and a ginger-onion base. Burmese goat with curry at this café is a pretty simple meal with rice, crunchy cabbage salad, and naan. The sauce is soothing, with a light flavor of fresh ginger and curry leaves. The spice is the right choice for you, if you want to have a different but not too challenging taste. It is hearty food in a balance between Indian and Burmese traditions.
Manto meal at Kabob House of S. Gyros:
Gyros Kabob Home is located in Reseda and it offers different types of halal versions of Afghan dishes and American fast food, like manto (meat dumplings) and aushak (leek dumplings). An owner of this place, Said Saidzadah comes from Afghanistan, he moved from Germany to Los Angeles, and now offers Afghan foods that are cooked as Afghan homestyle comfort food. Nonetheless, you will notice that there is nothing ordinary about this cuisine that is like a crossroads of Central Asian, Pakistani and Persian cooking influences. Manto meal in this restaurant is richly filled with ground beef that is herbed and served with a sautéed vegetables, creamy yogurt sauce, tomato-tinged ragu and a pinch of herbs and spices.
Hummus at Hayat's Kitchen in North Hollywood:
Hummus bi tahina is known also as chickpeas with tahini (sesame seed paste). Its basic recipe contains only six products: olive oil, chickpeas, tahini, lemon juice, salt, and garlic. The countless versions from family to family, restaurant to restaurant and region to region, have made a unique mixture of the ingredients in different proportions with varied garnishes and puréeing techniques. The hummus at Hayat's Kitchen in North Hollywood is delicately smooth, filled with tahini, garnished with olive oil, paprika, chopped parsley, and whole chickpeas that are so soft they melt in your mouth. It is the best hummus in the USA that should be the king of all hummus served in LA.
Läghmän meal at Omar's Xinjiang Halal:
You will not find a wide range of Uyghur foods at Omar's Xinjiang Halal because the owner focuses on läghmän - hand-pulled noodles cooked in a special way of Uyghur. The noodles at this place are long, greasy lines of irregular girth as elastic as cords of bungee. They seem to have a life of their own on the plate, wriggling away every time you attempt to grab that unbelievably long noodle with your chopsticks, maybe that's why they give you also scissors to cut them into eatable pieces. With this meal, any sauce can be served. The gravy of lamb and stir-fried vegetables that comes with the läghmän at this restaurant is very soft, which can come together with Central Asian noodle bouillon. And definitely, you should taste the homemade yogurt that also is made in Uyghur style: It is soft as a souffle, not too sour, just as sweet as needed to be a dessert that refreshes you.
Kottu Rotti at Apey Kade in Tarzana:
Kottu rotti is very popular fast food in Sri Lankan, it's made from chopped rotti (lavash bread) that comes together with beef, fish, chicken and lamb or a mixture of veggies and eggs. All these variations are available at Apey Kade. To make a kottu rotti for vegetarians, owner Lalith Rodrigo takes three balls of dough and stretches them into disks, then dries them on a flat-top pan till they swell and puff up, then he rolls each of them and cut into ribbons. He combines fried veggies and eggs and mix them with a rotti. The outcome looks like a fried grain: the ideal foil for almost any of the curry variations that comes with the kottu rotti meals that might be supplemented with chutneys and sambols. A spoon, full of kottu rotti, smothered with a little bit of curry and coconut sambol that gives an efficient flavor of what is so unique and good about Sri Lankan food.
Mutton biryani dish at Zam Zam Market:
For the first year, Zam Zam Market worked only restricted hours from Thursday till Sunday and not always answered the phone, even at its working days, so it might seem closed even at its busiest days. The restaurant seemed like under construction from the outside and looked so even on Fridays, shortly after Jumu'ah prayers that happen close to it at King Fahad mosque. Supported by loyal customers who were ready to drive 50 miles to this market, this place finally extended its working hours. The owners come from Karachi in Pakistan and indicate some limitations in spices. Each grain of rice of this biryani is greased with fat and poured with mutton gravy. As a base for this meal is a mixture of sweet, hot, earthy, astringent, and pungent spices, made and mixed for a classically bold taste of Pakistani food.
Turkish doner kebab at New Anatolia:
Turkish kebabs are very popular in Europe, but it's not that easy to find a real Turkish doner in LA. Therefore, owners of this Anatolia Mediterranean Cafe have included this food as the most common Arabic shawarma meal. Cook Ahmet Alcay does not use the commercially produced meat for his gyros and he does not add cloves to his mixture of spices, he makes a doner with a blend of hand-cut slices of lamb and beef, which he cuts off from the spit into slender wisps. The beef is spiced really sensibly and lightly that is a typical Turkish way of cooking. You can have your doner both as plate or wrap, offered with tzatziki sauce. In any event, they do not really save on the meat. And, as Esin Bulut, who owns the restaurant at the front of this place, guarantees, you will feel like family or close friends after just a few visits here.
Palao at Afghan Express:
When your car or truck is parked by you, you see a buffet place behind the restaurant and you wish there is a menu. As it appears later, it's a buffet that provides affordable meals for money-saving students from nearby El Camino College. A blink of luck: After going inside, two of the five charming Shinwari siblings greets you. They operate this restaurant by serving recipes of mother Laila. Kabuli palao obviously is the national Afghan recipe and the version that is offered by Afghan Express shows a complete love of this country. A spoon-tender entire shank of a lamb comes smothered under a heap of basmati rice, plump raisins, slivered nuts, and softly caramelized carrots lightly flavored with different herbs. It's quite surely the finest meal of Islamic cuisine you can get for a favorable price of $13.99 in restaurants of Los Angeles.