Leftovers: Olive Tree

Abu Ahmad’s regional Levantine cooking for the L.A. Times:


The fatit hummus at Olive Tree is a dish of geological depth, a dip of distinct strata. Slicked across its top is a layer of yogurt puddled with olive oil and dusted with cumin and paprika. Pine nuts dot the surface like pale pebbles. Embedded in the warm hummus below are fragments of crunchy pita.

It’s an elaborate rendition of the Middle Eastern meze, but not an untraditional one. At Olive Tree, the fatit hummus is both staple and symbol, representative of a certain kind of detailed and familial Levantine cooking lost among the monotony of low-cost shwarma shacks.

Olive Tree isn’t a complicated place. Nor is it a secret to those who regularly bowl down Brookhurst Street, the arterial passage through Anaheim’s Little Arabia. All the dishes you’ve come to love are here — classics soon to be fully absorbed into the American appetite — but owner Abu Ahmad’s 5-year-old restaurant is not one you go to for the familiar.

Olive Tree also explores the underserved and overlooked regional recipes of Palestine, Jordan, Syria and elsewhere. They’re the dishes of weddings and homecomings, celebratory meals delivered here via a set schedule of daily specials.

Read the rest here.


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