Bedouin Tent

In meat, restaurant on 01/03/2009 at 4:47 pm

We were looking into Brooklyn co-housing (adult commune) last month and happened to eat at the only place near the meeting site in Boereum Hill. We had no idea what the place was called. There was just a round sign hanging by two chain link stubs with a big P-I-T-A written in a serifed font. Today we went back just for the pita, and the football-sized merguez, a spicy lamb sausage, done without casing here.

Fresh-baked pita to order at the front of the house. Thin red rugs pasted on the walls in the back with small tables, the windows frosted from the hot air inside. The best-freaking “Middle-Eastern” grub I’ve ever had. Only critique about the sandwiches we ordered, which were really rolled up pita stuffed, is they used normal romaine lettuce as the green instead of something like cabbage that could withstand the soaking of the meat juices and oils. Also the loomi, a Pine-Sol tasting beverage, was not so excellent. Our Persian friend said it’s made from dehydrated uber lemons highly coveted for stews.

Lamb burps: such a pungent fragrance.

P.S. At the end of the meal, we were handed an amuse bouche of little yellow cakes topped with several slivers of almonds. But we were stuffed by the enormous portions that we didn’t try them until late this evening. They are corncakes drizzled with honey, which is actually a fantastic idea since cornbread tends to be dry no matter how al dente you cook them. And I bet they keep better this way. They could be super fantastic if they added a little cayenne or paprika too.

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