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Boulangerie Achtarout

maj54us Nov 1, 2010 09:02 PM

9215 Charles-de-Latour, Montréal west of acadie north of hwy 40

New discovery for me. Lebanese pizza, bakery amd pastries. They also have a few cooked dishes. We bought some pita and my wife notice some wheat burgul meat cakes calle ???K-Bay ???? they had vegitarian one also.

we ate on the spot 2 pizza sandwiches. My wife took the zaatar pizza all dressed and I took the half cheese half zaatar pizza all dressed also. They were really good

Had the K-Bay for supper with a home made salad and hummus and it was really good and tasty. Much better than those you find a lebanese fast food places. Also the pita bread we bought was so fresh and soft, I could have eaten a few of those. Wonder if their zaatar style pizza would be good on a pita?

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  1. miss_habibi RE: maj54us Nov 2, 2010 01:06 PM

    If you want to look for it in other locations, it's usually spelled kibbeh (although there is no ACTUAL spelling since the real spelling is in arabic characters)

    The zaatar spice mix is available in "ethnic" mid-eastern groceries. Great in salads!

    Yay for your new discovery lol!

    15 Replies
    1. re: miss_habibi
      SourberryLily RE: miss_habibi Nov 2, 2010 01:40 PM

      Oh thanks for the translation miss_habibi, i was wonder what he/she meant by K-Bay. lol

      The "pizzas" you are refering to are often refered to as Lahmajoun. Look for that word when scouting out more places like this. They are one of my favorites!! I buy a lot.

      Almost every arabic "boulangerie" will have them. I don't recommend you put za'atar mix on pita bread because pita is too thick and "flavourful" and putting pita in the over will make it really hard. You could try regular lahmajoun meat filling though or put za'atar on barbari bread (my uncle does this), or maybe lavash bread though i have not tried this.

      Often, the bakeries sell the spices but you could also go to a large market like Akhavan or Adonis, both likely have everything you need =)

      1. re: SourberryLily
        SnackHappy RE: SourberryLily Nov 2, 2010 04:24 PM

        "The "pizzas" you are refering to are often refered to as Lahmajoun."

        It's more likely that the pizza's maj54us is reffering to are manakish i.e. Lebanese pizzas and not lahmajoun. Za'atar, cheese, tomato and combinations of them are very common toppings for manakish. Lahmajoun are much thinner and are always topped with a meat, tomato and onion mixture.

        1. re: SnackHappy
          SourberryLily RE: SnackHappy Nov 3, 2010 01:19 PM

          Well are we splitting hairs now? Only gave the name so that the OP can find other places like this.

          maj54us :

          Pictures will tell you exactly what you ate. A place that serves Lahmajoun will almost always have the za'atar variety, sometimes other types as well. I haven<t seen it on thick bread though.

          1. re: SourberryLily
            hala RE: SourberryLily Nov 3, 2010 01:30 PM

            Splitting hairs is good. We learn a lot about food and ingredients when chowhounds argue.

            1. re: SourberryLily
              SnackHappy RE: SourberryLily Nov 3, 2010 08:43 PM

              It's not splitting hairs at all. They're two different breads. One is from the Levant and the other is from Turkey / Armenia. Manakish are thicker, airier and stiffer than lahmajoun, which are almost paper thin and very pliable. They also don't have the same toppings. Manakish are most often seen with za'atar. They're often just called a za'atar. Lahmajoun always have the same meat topping.

              People in this town tend to lump them together because there are places like Arouch (who are Armenian-Lebanese) that sell both without making the distinction, but they are two distinct breads.

              1. re: SnackHappy
                hala RE: SnackHappy Nov 4, 2010 05:03 AM

                Now that I think about it, Adonis sells 2 different lahmajouns: one thin labled as armenian sold in bags of 6 (or 12?) in a fridge and one thicker sold in the manakish section. They also are spiced a bit differently. I do think that the "lebanese" lahmajoun is thinner like what is labled as armenian and that some lebanese manakish places here in montreal just makethe regular thicker manakish dough and put meat on it for convenience. I have not seen Sfiha, the Syrian version of this dish, anywhere around here yet.

                1. re: SnackHappy
                  hala RE: SnackHappy Nov 4, 2010 05:04 AM

                  SnackHappy, you say they are distinct breads, do you know if they have different ingredients?

                  1. re: hala
                    SnackHappy RE: hala Nov 4, 2010 05:47 AM

                    I don't know if the doughs are different. They're probably quite similar, although to me a lahmajoun tastes sweeter than a manakish. The main difference is in the shaping and the toppings. There are however manakish with meat that look a lot like lahmajoun.

                2. re: SourberryLily
                  maj54us RE: SourberryLily Nov 3, 2010 09:38 PM

                  Lily shame on you, I'm so hungry after seeing the pictures of your links.

                  Thanks for the history lesson people.

                  1. re: maj54us
                    SourberryLily RE: maj54us Nov 4, 2010 08:34 AM

                    MY bad maj54us!

                    SnackHappy, do you have a place you could recommend for manakish? Preferably in VSL or somewhat nearby (i do have a car).

                    I love Adonis as a grocery store but i am not that fond of their lahmajoun or all of those bakeries. Once i tried them , they felt quite dry and they were more expensive then my other usual places.

                    1. re: SourberryLily
                      mystikdrey RE: SourberryLily Nov 4, 2010 08:35 AM

                      Andalos has pretty decent ones...

                      1. re: SourberryLily
                        SnackHappy RE: SourberryLily Nov 4, 2010 09:37 AM

                        I haven't done the rounds much when it comes to manakish so I can't make any informed recommendations. I know Andalos and Arouch make good ones. Al Taib downtown is often recommended. I'm sure other would be better for recommendations.

                        For lahmajoun, I strongly recommend Chez Apo in Villeray.

                        Al Taib
                        2125 Rue Guy, Montreal, QC H3H2L9, CA

                3. re: SourberryLily
                  carswell RE: SourberryLily Nov 2, 2010 04:38 PM

                  Also, za'atar is not all that uncommon a garnish on pita, especially pita chips, though solo dried thyme (sans sesame and other flavourings) seems to be more common.

                  1. re: carswell
                    hala RE: carswell Nov 3, 2010 01:08 PM

                    Or put the zaatar mix and any lebanese cheese inside a pita (in wrap form or flat) and cook in a panini press. mmm

                    by lebanese cheese i mean: go to adonis and let them pick which cheese you should use. I like akawi most...

                4. re: miss_habibi
                  maj54us RE: miss_habibi Nov 3, 2010 09:35 PM

                  Hey I wasn't that far hahaha

                5. m
                  maj54us RE: maj54us Jul 10, 2011 09:37 AM

                  Heard on the news that they might have burned down. Hope they reopen. I liked the taste of their bread and their kaybay!

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