Los Angeles: Falafel Arax [Pics]

Falafel Arax is an Armenian-owned strip mall deli at the intersection of Normandie and Santa Monica Blvd., in Hollywood, CA. Falafel Arax makes some of the very best hummos and shawourma that I have had in the United States.

On my visit this past week, I just stopped in for a light snack.


falafel arax


menu board


gazōz™ soda*, hummos, pita, and grape leaves**


shawourma

This was my first time sampling the stuffed grape leaves at Falafel Arax, and while I found them decent, I did not think that they could compare with the rich and deep tomato-flavoured grape leaves at Sahag’s Basturma, up on Sunset Blvd. Sahag's continues to make my absolute favourite version of the form.

What makes the hummos at Falafel Arax so good? Well, to begin with, FA uses a premium grade of olive oil in the preparation and not the low-rent salad oil that Chicago shops like Semiramis, Sultan's, Salam, etc., use. Another thing that makes the hummos so good is the amount of salt used. At Falafel Arax they do not skimp on the salt, and as a result, the flavour of the hummos is truly enhanced.

What makes the shawourma so good? Well, that should be somewhat evident from the above photo. That is fat stacked on top of the layered meat on the spit, and the melting fat ensures that the meat receives continuous “lubrication.”

As for the namesake falafel, I think that they are more than decent. And, FWIW, I also enjoy the taboule salad and the lebni at Falafel Arax.

Regards,
Erik M.

Falafel Arax
5101 Santa Monica Blvd.
Los Angeles, CA
323.663.9687

* While the label on Gozōz™ soda indicates that it is a tarragon-flavoured beverage, I am more likely to describe the taste as something like liquorice. And, as sodas go, I find it quite refreshing.

** The grape leaves are sold in packets of ten at Falafel Arax. The menu board is a bit misleading in this regard. Each packet of ten is $5.00.

Erik, you obviously ate well during your vacation! A small question: what is lule kebab (listed on the menu board)?

Amata wrote:Erik, you obviously ate well during your vacation!

I am only getting warmed up.

Amata wrote:A small question: what is lule kebab (listed on the menu board)?

You will often find the alternate transliteration, luleh. At any rate, it is the same as kubideh/koobideh, i.e., a mixture of ground beef and/or lamb which is bound together with seasonings and grilled on a skewer.

Regards,
Erik M.

You will often find the alternate transliteration, luleh. At any rate, it is the same as kubideh/koobideh, i.e., a mixture of ground beef and/or lamb which is bound together with seasonings and grilled on a skewer.

Hmm... well, that didn't help!
I'm more familiar with either kefta (usually Moroccan spelling) or kofta (Persian spelling) which are meatball or sausage-shaped ground meat on skewers, or else kibbeh, which is lamb and bulghur either raw, baked or fried. Does kubideh correspond to either of those dishes?

Kubideh is kifta is luleh, at least as I understand it. They're all just different terms for the same basic product.

Erik M. wrote:Falafel Arax makes some of the very best hummos and shawourma that I have had in the United States.

About Arax: I agree about the grape leaves and falafel, and only wish that I could have sampled the shawourma.

Elsewhere I wrote that
"re grape leaves: Sahag's were far superior to Arax. Arax's leaves were heavily brined, while Sahag's were mild and tender. Both fillings were good.

Arax -- falafel as good as I've had anywhere.

Sahag's Basturma sandwich was earnest, well balanced. I would describe Basturma more as Armenian capicolla (rolled spiced cured ham) than as proscuitto. Great proprietors and great store."

And at the outset of that July '03 visit, Wahid's:
"Wahid's was just got in from the airport Sunday Lunch -- simple stuff, done right. Owner at the counter by the door, watching everything. Families feasting all around. Faded dining room decorated with faux painted arches framing mediterranean scenes. Tabouleh that was 95% parsely, just barely spiced with bulgar wheat, and made with fresh, not bottled lemon juice. Great romaine salad, plate of turnip pickles and excellent assorted olives, and smooth although heavily salted hummes came with the entree. Five single cut grilled lamb chops, licking my lips."

btw: With Arax as a frame of reference, it would be good to know if there is anything close to Arax in Chicago.

Steve Drucker wrote:Elsewhere I wrote that
"re grape leaves: Sahag's were far superior to Arax. Arax's leaves were heavily brined, while Sahag's were mild and tender. Both fillings were good.

Sahag's Basturma sandwich was earnest, well balanced. I would describe Basturma more as Armenian capicolla (rolled spiced cured ham) than as proscuitto. Great proprietors and great store."

Have you been to Sahag's yet this year? Isaac sold the business to another Armenian couple. It may be time for you to tune up your notes.

Steve Drucker wrote:btw: With Arax as a frame of reference, it would be good to know if there is anything close to Arax in Chicago.

In my opinion, no, there is not, and that is why I took the time to write it up. At any rate, I do not go to L.A. to eat like I can eat in Chicago; I go to L.A. to eat better.

E.M.

"Isaac sold the business to another Armenian couple. It may be time for you tune up your notes."

Erik, when did this happen? My favorite part of visiting Sahag's was talking with him over a styrofoam cup of tea.

Of course, the basturma is not made from pork, but I do agree with Steve that the best cap from Riviera here shares many good qualities with the basturma at Sahag's.

Shortly I will be staying with the abuelita on Normandie between Santa Monica and Melrose. I'll be sure to visit Sahag's under new management.

Also, while I have been very happy with the savory Armenian foods in LA (except for Zankou), I have been foiled each time I've tried to find decent sweets. Let me know if you have any ideas. I know there must be something.

Last, is Jay's open? I recall a flurry of posts about its demise and resurrection from last year, but I never heard the final word.

JeffB wrote:Erik, when did this happen? My favorite part of visiting Sahag's was talking with him over a styrofoam cup of tea.

Of course, the basturma is not made from pork, but I do agree with Steve that the best cap from Riviera here shares many good qualities with the basturma at Sahag's.

From what I can gather, it happened sometime this year. I am going to write up Sahag's, and while I do have Isaac's number, I am not sure that I want to call him. I was heartbroken to learn the news, and I may decide to leave the details well enough alone.

Anyone that attended my basturma party knows how fanatical I was about Isaac and his basturma. For a good long while, I considered that sandwich to be the very best sandwich that I had ever eaten, and one of my favourite food items in the whole world.

JeffB wrote:Also, while I have been very happy with the savory Armenian foods in LA (except for Zankou), I have been foiled each time I've tried to find decent sweets. Let me know if you have any ideas. I know there must be something.

I should add a note in my LTH byline which reads, "I do not give a isht about sweets." But, seriously, I will try to get some tips together for you. Besides Sahag's, I am going to write up Magic Carpet, and I may get on the phone with those folks before I do. If they know half as much about M.E. sweets as they know about M.E. savouries, you are as good as gold.

JeffB wrote:Last, is Jay's open? I recall a flurry of posts about its demise and resurrection from last year, but I never heard the final word.

I sat at the corner of Sunset and Virgil for a long time and debated whether or not to head south. In the end, I took a pass, Jeff. I did not want to know. The sad news about Sahag's was enough for one trip. I got by with Irv's and Astroburger, and, actually, Irv's might end up taking the place in my heart that was formerly occupied by Jay's.*

Of course, I will have to wait for you to give me the word on Jay's.

E.M.

* A report on Irv's is forthcoming.

Erik M. wrote:I do not go to L.A. to eat like I can eat in Chicago; I go to L.A. to eat better.

That being said, then may we anticipate your report soon on Thai Town?

Steve Drucker wrote:
That being said, then may we anticipate your report soon on Thai Town?

I have already generated alot of material for these boards in a very short amount of time, Steve, so for you to ask for more from me, and post-haste, I might add, is a bit too much for me to take in stride.

E.M.

Now Erik, you almost sound like writing pithy well informed articles on food is not your full time calling!!:) We better not hear you are sullying your good name by working or sleeping or any of that nonsense!

What is the filling used in the grape leaves?

Simon wrote:What is the filling used in the grape leaves?

They would not tell me, but that hardly surprised or offended me. These recipes are points of pride, and, as such, they generally remain closely guarded secrets. On my brother's behalf--because he was not present and because he does not eat meat--I asked the counterman if the grape leaves contained meat and he assured me that they did not.

Armenians often use dill in the preparation of stuffed grape leaves, and while I am not absolutely certain about the inclusion of dill in this particular formulation, it is my hunch that it includes dried dill. My best guess about the remaining roster of ingredients goes something like this: rice, lemon juice, oil, onion, parsley, salt, sugar, and a touch of tomato paste or sauce. At any rate, I certainly did not discern the presence of pine nuts or currants.

Erik M.

During my most recent visit to Los Angeles, I paid Falafel Arax two visits:


falafel (by the piece)


shawourma sandwich (classic-style)

I am happy to report that Falafel Arax is still firing on all cylinders.

Oh, and interestingly enough, I see that Jonathan Gold did an LAWeekly feature on Falafel Arax, earlier this year:

http://www.laweekly.com/eat+drink/count ... rma/15408/

E.M.

What's wrong with Zankou? I have been to the one on Sunset a couple times and enjoy the chicken plate and chicken shwarma sando a lot. I thinbk that garlic sauce they use is addicting. If you have any other places that has better rotissere(sp) chicken like theirs please suggest. Thanks.

2Utah2 wrote:What's wrong with Zankou? I have been to the one on Sunset a couple times and enjoy the chicken plate and chicken shwarma sando a lot. I thinbk that garlic sauce they use is addicting. If you have any other places that has better rotissere(sp) chicken like theirs please suggest. Thanks.

Hey, Jeff dissed Zankou, not me. That said, there's really only one way to go at Zankou in my experience, and that's the chicken tarna, as I have found the rotisserie chicken to be entirely variable. Anyway, there is no real comparison between Zankou and Falafel Arax. They are completely different entitites. Falafel Arax is run by a skilled craftsman and his family, while Zankou is essentially a factory production. Each has its merits and charms, yes, but they do not compare with one another.

E.M.