You can feel the warmth – literally and figuratively – the second you walk through the door of the Lebanese Bakery.
It starts with the family members behind the counter, who are eager to serve the wholesome foods of their homeland to hungry customers. And it extends to almost anyone in line ahead of you: Everyone inside, it seems, is already a regular, so feel free to ask them for recommendations.
But the warmth also emanates from the custom-made 1,000-degree brick oven in the middle of the kitchen. At that temperature, handmade Lebanese flat breads go from doughy and raw to chewy, crispy and bubbly in about one minute, sending aromatics wafting throughout the space.
At Lebanese Bakery, the flatbread menu is blissfully varied, though two of the most popular choices are the Lahambaajen.
The meat version features minced ground beef, finely diced vegetables including onions and tomatoes, olive oil and a myriad of spices – cinnamon and cumin and more blend harmoniously with each meaty bite. The cheese version, seemingly simple, tastes anything but. Five kinds of Arabic cheeses and a touch of olive oil yield incredible flavor and depth.
About 12 inches in diameter, the Lahambaajen can folded like a taco or New York pizza slice for easy, portable noshing.
And if you're still in a handheld mood, try a spinach fatayer, a soft triangular pocket that will have you licking your fingers.
6215 W. Broad St.; 525-4983; lebanesebakery.business.site