LTHForum.com

I had the Doukua when I was there last weekend. The first three or four bites of the soup were delicious. After that the sour/tart flavor of the broth turned me off. I wouldn't say it was a bad bowl of soup, just not for everyone.

We went to Sahara Kebob for lunch this Saturday, the first time we have been b ack since they changed the name. We also discovered that they now have daily specials. Saturdays was kibbee with yogurt sauce, which I would highly recommend for anyone eating there on a Saturday. There are several other specials we would like to try, notably the stuffed eggplant and zuccini on Wednesday and the white beans and beef on Sunday.
Along with the kibbee, we had the quuzi (braised lamb shank), one of our favorite dishes there, and found it particularly good. We asked the owner about seasonings, and he told us they used "numi basra", Basra lemon, a special lemon which they let dry on the tree and then pick to use as a condiment.
The owner is infinitely grateful to LTH for the GNR award and all the good (and well deserved) publicity. We were going to the movies in the evening, and stopped back for takeout sandwiches (kofta and chicken kebab). The kofta was the owner's recommendation -- with good reason -- as it stays neither too dry nor too soggy. Goes great with a movie ...

I go here about once a week and without fail it's delicious. (And cheap!) ...If you're in Rogers Park, stop by and eat here! Its recent emptiness makes me nervous. I'd hate to see this place go under.

My fist visit to Sahara Kabob/Big Buns & Pita the other day was unfortunately a first for me. It's the first time I visited a GNR and left unimpressed. Sorry folks but I felt as if I must have visited the wrong restaurant. First, I disliked the texture of my baba ghanoush. It was slightly lumpy, slightly soupy. Also, I think it could have been smokier. The falafel was hot and crisp enough, but I thought they were a little under-seasoned and bland. Finally, the chicken shawarma was ok, but nothing I'd write home about. I would have liked to see some charred spots, crispy pieces, but none here. Not sure if this was an off day, but it didn't do it for me.

Overall, I like Sahara Kabob, but I agree their baba ganoush is a little weak. I like the version at Larsa's better. Same for the lentil soup.

Larsa's
3724 Dempster
Skokie

_________________
Chicago Craft Beer Week!

I second that emotion, and said as much back in October when Sahara Kabob was nominated for a GNR:
viewtopic.php?f=28&t=21253
>> I think Larsa's food is also a cut above that served at Sahara Kabob. The flavors at Larsa's seem cleaner, and the lentil soup is definitely superior. Their [Larsa's] kibbee--which is a flat pancake-like preparation rather than a ball as at Pita Inn and SK--is also more tasty than SK's. <<

While I give SK an A+ for service, I think their food rates a B (at best)....

_________________
"Life is a combination of magic and pasta." -- Federico Fellini

Sahara Kabob is not unlike other GNRs where it does some things very well and others just okay. In scrolling through this thread, there are certain menu items that come up postively (kifta kabob, falafel, lamb shanks, the daily specials). Other items are not as strong (baba gannoush, hummus for some). The strengths of Sahara are in the Assyrian dishes as d4v3 has written. I find all of their kabobs to be well-prepared along with the lamb shanks and the cornish hen. Their strengths are also noted to be in the daily specials. BR -- I agree with you that the chicken shawarma is not always strong. I've had it dry more often than not. The chicken kabob on the other hand has been moist and flavorful more times than not.

I admit that I feel defensive because Sahara was my GNR nomination. I've had many great meals there. It's true that I have learned what dishes are succeed more than others. I encourage you to try the dishes that are discussed positively in this thread. If you still don't find Sahara Kabob to be of your liking, the beauty of LTHForum is that we can have differing opinions!

_________________
-Mary

I agree that BBP does not do some things well - but that should not distract from the fact that it makes some remarkable dishes that aren't easily found elsewhere.

In my experience with Assyrian places, they aren't great with falafel, hummus and other dishes I associate more with the Levant (Palestine/Syria/Lebanon) than with Iraq.

That said you aren't going to find Tashreed or Kibbe Mosul at Salaam, etc.

I think this observation is confirmed by the various reports contained in this thread.

Peace!

_________________
"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"

Have always loved the falafel, my favorite that I've tried. Recently noticed them being slightly undercooked. Tonight's order tasted like a completely new recipe. They looked different and did not have the fried chickeny flavor that I loved before. Also noticed the tangy/spicy red-orange sauce and tahini are both new recipes.

edited to add that i still really enjoy Sahara for kabobs, rice, interesting salads, wonderful yogurt sauce, and great potatoes, which are all very reasonably priced

_________________
Logan: Come on, everybody, wang chung tonight! What? Everybody, wang chung tonight! Wang chung, or I'll kick your ass!

Takeout from Big Buns tonight was a knockout.

Tashreeb (braised lamb shank) w/ dokua (yogurt soup) really hit the spot. Best braised lamb shank I've had in a long long time (sorry mom). It's laid over a bed of pita inundated with the braising liquid. Awesome.

I really liked the dokua, a yogurt soup with barley and potatos. It reminds me a lot of the soup served with homemade mensef. It's definitely made with dried, aged yogurt (jameed), giving it a unique tangy-ness and intensity that probably isn't for everyone. I love it. Tastes like the Arabian dessert.

I was happy I strayed from my usual order at BBP - the cornish hen, which while excellent, has prevented me from tasting these other specialties.

As much as it pains me to say it, I'm starting to think I like the Assyrian/Iraqi places in the city better than the Palestinian ones, at least lately. Most of the Palestinian/Lebanese in places Albany Park are putting out the same old tired menus. Anyways. Go to BBP as it remains good as ever.

_________________
"By the fig, the olive..." Surat Al-Teen, Mecca 95:1"

I'm sorry, Sahara Kabob, that it's been so long since I have visited. You welcomed me last night as if I hadn't been away so long. You helped take the edge off with the wonderful torshi topped with surprisingly decent tomato slices, cucumber and onion slices. You warmed us with your lentil soup. You brought us hummus that popped with flavor and was less smooth than I remember. You surprised me with the incredibly flavorful catfish platter and gave me enough to enjoy for lunch. You made Mr. X very happy with his chicken kabob wrap. You sent us on our way, happy and sated. Thank you, Sahara Kabob. We'll be back again soon.

-Mary

_________________
-Mary

First meal here last night. I haven't read the whole thread but a couple of comments:

1. They brought out some complimentary baba ganoush, and it was some of the best I've had. It was smooth, smokey but not overpowering. Maybe I have different taste that most others, or maybe they've improved the dish.
2. The Kubba Mosul, which I'm quite sure is the same dish as Kibee at Larsa, was served flat as a pancake, not a ball as some apparently was previously the case. I thought it terrific because the edges were crispy.
3. The yogurt soup is outstanding.
4. My wife loved the vegetarian dish, Big Buns Medames, which is Fava beans with grilled onions, fresh tomatoes, olive oil & tahini sauce .

As you can see, we were quite happy with our meal.

Jonah

Sahara Kabob has added several new dishes to its menu. They continue to set themselves apart from other Assyrian restaurants in the area by offering unique items that go beyond the typical "middle eastern" fare served in many restaurants. One interesting dish is simply called "okra". It is a braised beef short rib stewed with tons of okra. If you like the vegetable (like me), this dish is definitely worth trying. SK has also added several lamb dishes to the menu, besides the two braised lamb shank concoctions previously offered. The lamb Kabobs were just so-so. They were sort of dry (despite being ordered medium rare). Perhaps cutting the lamb into larger pieces would remedy that problem. The lamb chops, however, were excellent. They were perfectlly marinated, making them tender, but with enough chew left in them to avoid being too mushy. At $14, they were also a great bargain. Of all the new dishes, my favorite are the ground lamb Kefta Kabobs. They were firm, nicely charred and garlicky, a real treat. I also believe SK is the only restaurant in town that offers an all-lamb kefta like this. There were several other new offerings which I did not have a chance to sample, but the old "middle eastern" standbys (humous, baba ganoush etc.) were all well executed and showed a noticable improvement over previous experiences. I even enjoyed the dolmas, which I was never a big fan of. Whoever is currently cooking at SK has taken everything up a notch or two. The falafels were still some of the best I have had, utilizing both chick pea and fava bean flours, which makes them moist on the inside yet crispy on the outside. If you have not been to SK for a while, or were turned off by the inconsistencies in the past, it is definitely worth a return visit, especially for the Assyrian specialties which cannot be found elsewhere in the city.

Thanks for the reminder, d4v3. I am one of those who have not been to Sahara Kabab for quite awhile, though that has to do with logistics, and not with any inconsistencies I've noticed on the part of the restaurant. I really enjoyed their lamb shank the last time I was there. I love lamb (It is my favorite meat, recently joined by goat a la Zaragoza). The news about the all-lamb kebab and juicy $14 lamb chops is indeed exciting! I see another "best thing I've eaten lately" post in the making.

_________________
Man : I can't understand how a poet like you can eat that stuff.
T. S. Eliot: Ah, but you're not a poet.

Oops - closed temporarily according to this article.

What happened to this place over the winter? Seems like it was sold but the new owners retained the name. Food is completely different now, although they seem to be delivering off of the old take-out menu. Used to be phenomenal. Now everything tastes like (and is obviously) catering-service grade food. This was our go-to falafel place for more than a year. All of a sudden, the old staff is gone, the interior is (badly) "modernized", and the same menu items are bad-to-disgusting. Total shame, this place had such great reviews. We were there around 5:30 and wondered why the place was empty. When we were done, we figured all the other regulars bailed. It's kind of like the before part of a bad restaurant reality show in there now. Really a total bummer

_________________
___
Mike Doyle
http://www.chicagocarless.com

Unfortunately, Mike is absolutely right. There are new owners who don't seem to display the same pride and skills that the original owner and cooks had. The unusual Assyrian dishes are gone, and the standard fare has dropped several steps in quality. I am really bummed out about this, because I used to love the place, and found that the quality to price ratio was exceptional. I also liked the fact that they would feature special Assyrian dishes that you could not find elsewhere. The current employees don't seem to be to be very happy about working there and that attitude is reflected in both the food and service. The original owner was a warm and friendly guy who had a lot of experience in the restaurant business (he used to be the catering manager at one of the flagship Hilton hotels). He was there constantly overseeing the staff (mostly family members), and took great pride in what he was serving, which often included some of his favorite Assyrian home-cooked dishes. Oh well, there are plenty of other Assyrian restaurants in the city, but unfortunately they seem to be afraid to stray very far from variations on the "middle-eastern" standards, which are not really representative of the more unique aspects of Assyrian cuisine.