Founder and chef Maggie Ailabouni uses traditional recipes from her family, which has Lebanese roots.
“I know with Mazah, I don’t think my mom would ever plan on duplicating it,” Katy Ailabouni said. “To me, the soul of the kitchen at Mazah is my mom.”. The plate starts with a freshly built salad chunky with tomatoes, bell peppers, cucumbers and onion, fried pita chips and dressed with parsley, mint, lemon juice, sumac and olive oil — “key stuff to making something good,” Katy Ailabouni said.
The warm mujadara, in the center of the dish, is made with brown lentils, basmati rice, cumin, black pepper and “lots of onions.” “They key for this is not how much you put in but if you’re putting in enough onions,” Ailabouni said.. Hand-rolled on a daily basis, the tender leaves are wrapped around a mixture of lamb and beef ground in house and mixed with rice and robust spices. They are placed in a big pot and cooked on low heat for several before serving. .Kefta kebab
. Using the ground lamb and beef, seasoned with parsley, onions and a host of other ingredients, the meat is shaped into little patties and grilled. Then it is topped with shakshuka, a mix of tomatoes, onions, garlic, spices and olive oil.. The dish starts out with boneless chicken thighs marinated in “lots of garlic” and yogurt. The chicken is skewered and grilled and served with toum, a thick garlic paste that’s similar to aioli.
“I would say it’s very tender chicken thigh,” Ailabouni said. “Being served with the garlic sauce, it’s one of those dishes you can’t get enough of. It’s like a comforting thing to have chicken on your plate and have a sauce to dip it in.”. This layered, made-to-order dessert offers crispy strands of kataifi dough, filled with sweet, unsalted cheese drizzled with syrup flavored with orange and rose water and garnished with crushed walnuts and pistachios. .Hours at Mazah are 4 to 9 p.m.
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