There's an app for your appetite: Rami's revisted
When you do something very well people will beat a path to your door and certainly this is the case at Rami’s where Haim Cohen and crew get it right. On day 24 of the 30 day ethnic food challenge a passport to Israel is on the menu. Since 1990 when Ab Rami brought the first Jerusalem style falafel machine to Brookline, Rami’s has been the word in Israeli foods, in particular the Felafel. These fried chickpea balls are just like you’d find in famous Shuks and food fairs like the Levinsky Market in Tel Aviv or the Mahane Yehudah in Jerusalem. The whole thing is strictly kosher, of superior quality and served on disposable dining ware, making it a must have for the faithful and the hungry.
There's Baba Ganoush (sesame and eggplant), salads, kebabs, chicken, schnitzel, pastels, Morrocan beef cigars, Kebbe, Bourekas (filled savory pastries) and Shawarma to be had. The towering Shawarma rotisserie of Turkey meat is spiced, basted and trimmed from the crusty exteriors. Served on big puffy newly baked and keep warm in a special insulated holding box this king of all pita breads is split apart with exacto knives to open the pocket releasing the pita breath and making room for your favorites. On the Shawarma, Hummus Falafel Plate is first a foundation of hummus. Bright and filling chickpea and tahini blended with spices and finished with a rivulet of the best olive oil is a bed for golden fried chickpea flour balls which have high nutritional value, low bad stuff and are vegetarian, until as in this instance you add the mouthwatering roasted turkey shawarma bits. A salad bar of diced and sliced tomatoes, cucumber, red cabbage, onions, and special pickles with sesame tahini finish the platter. But wait there are two more things. The most fun cuisines have the best condiments and Skhug, (Hebrew: סחוג) is the chili, coriander and garlic hot sauce from Yemen that is provocatively addictive. Amba (Arabic: عمبه, Hebrew: עמבה) the tangy mango sauce with tumeric and fenugreek inside goes perfectly with the shawarma. Paired with a Cactus Pear (Tzabar) nectar this feast satisfies and you will be back soon, as evidenced by the long quick moving line of regulars.
Rami’s is old world food with a new age attitude. Found on Facebook (you will like them) and as an app (application not appetizer), e-ordering and catering are all happening in a flash. Say hello to Haim when you get there. His unmistakable tall frame and booming voice are the stuff of hospitality that along with his outgoing nature will make you welcome and satisfied. Rami’s Falafel, hummus, shawarma and pita: at $14.95 a great value, healthy and priceless.
open Sunday-Thursday from 10am-10pm and Friday from 10am-3pm
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Rami's Food Products
324 Harvard St, Brookline, MA 02446
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Funny thing is he wasn't kosher at first. Didn't wear a yarmulke. Was your basic secular Israeli. He changed the business to fit the market. I have no idea how much he personally changed.
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re: Luther
EATTV
Jul 3, 2011 05:47 AM
I love this food late at night. There is a shawarmarama in Tel Aviv called Dabush where all the cabbies and night people eat. The big size is larger than your head. By the way. I have huge respect for your knowledge of Thai cuisine. This is the longest I have gone without it in decades. I am anxious to explore Pad Thai Cafe. Taiwan is coming up. My first time at Jo Jo Taipei. It seems a popular restaurant name on Formosa. Any ideas about it's origin? And what will I order?
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re: EATTV
Luther
Jul 3, 2011 07:24 AM
I recently tried about 5 dishes at PTC and was not impressed at all, maybe I should make a main page post about it. S&I still rules Boston. As far as Taiwan traditional foods I am no expert, though I do frequently eat at MuLan because it's good and the food comes out of the kitchen lightning fast.I've only been to JoJo 2 or 3 times and I gather there's been a lot of staff changes since they opened. The most popular traiditional Taiwanese dishes seem to be 3 cup chicken (the version at MuLan with whole cuttlefish and ginseng is great), anything with stinky tofu, fried crispy chicken with Thai basil leaves, beef wrapped in pancake, eggplant in a brown sauce with Thai basil, and of course toned-down versions of traditional Sichuan food like ma po tofu.
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MuLan
228 Broadway, Cambridge, MA 02139
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re: Luther
One of my kids has worked at Kupel's. It's been owned by an Iranian guy named Farzhad - don't remember his last name. I think he worked for Kupelnick (Kupelnik?), the original owner - who still comes by every day. BTW, as the sign outside the door says, it's pronounced couples, but no one does. It's not so much "compelled" as seizing a market opportunity. My understanding is that people in the kosher community asked these businesses to consider going kosher and noted that they would draw a near guaranteed business.
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