Stand before the long glass case of mezze and you’re likely to find yourself pointing to one delicious-looking item after another and saying, “I’ll take some of that and some of that and . . . .” Fortunately, it all makes for fine leftovers.
We recommend the creamy hummus or baba ghanoush, spinach fatayers (best slightly heated), vegetarian grape leaves, loubieh (green beans cooked in tomato sauce with garlic), and m’saka (eggplant and chickpeas). There are juicy chicken and lamb shawarma sandwiches and an excellent, well-priced olive bar. While some items are priced by the piece ($1.25 for spinach fatayer, $6.50 for lamb shawarma), most market offerings are sold by weight and range from $4.59 to $10.49 a pound.
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Ann Limpert joined Washingtonian in late 2003. She was previously an editorial assistant at Entertainment Weekly and a cook in New York restaurant kitchens, and she is a graduate of the Institute of Culinary Education. She lives in Petworth.
