Walid Alarja was born to cook. As a child, he apprenticed as a cook. He started his career helping with preparation of daily meals and special events at his family’s restaurants and esteemed hotel. Educated at the French Culinary Institute in Alexandria, Egypt and with over 30 years of experience in the culinary arts, Walid is a Master Chef who specializes in the preparation of authentic Mediterranean cuisine.
The Fullerton location, which opened on August 1, 2015, is hidden among the college town bars and eateries in the downtown area. The exterior is made from the historic red brick like many other buildings in Downtown Fullerton. The entrance is a tell-tale sign that this place is something different with the shapes and designs reminiscent of North Africa.
Hummus with Shawarma ($9) is hummus topped with chicken or beef shawarma, pine nuts, and olive oil. The hummus is smooth, creamy, and not too lemony. The chicken shawarma is fabulous! It is one of the best chicken shawarmas I have ever had. It is super flavorful and pairs perfectly with the hummus. The pine nuts add a nutty flavor and crunchy texture. I am definitely going to order this as an entrée next time. Rating: 5/5
Cheese Fatayer ($7) is lightly fried dough stuffed with Mediterranean cheeses. These remind me of cheese turnovers or spanakopita. The dough is more like a hand pie crust. The cheese inside is gooey and hot (be careful on your first bite). Very simple yet delicious! Rating: 4.9/5
Lamb Chop ($15) is marinated and grilled lamb chops served with your choice of one cold mezza, rice, and pita bread. The hubby chose tabbouleh as his cold mezza. The lamb is juicy, tender, and succulent. It is grilled to perfection, well-seasoned, and flavorful. Rice was also flavorful and a good starch choice. The tabbouleh has a good flavor but a little heavy on the lemon. Otherwise, this is an excellent dish. Rating: 4.8/5Reference Url