Good Taste
e Pilaf with a pop of pomegranate Middle Eastern food has not traditionally been Philly's strongest suit. But Apricotstone in Northern Liberties has added a welcome taste of some homestyle flavors with a Syrian Armenian flair. Chef-owner Fimy Ishkhanian,
e Pilaf with a pop of pomegranate
Middle Eastern food has not traditionally been Philly's strongest suit. But Apricotstone in Northern Liberties has added a welcome taste of some homestyle flavors with a Syrian Armenian flair. Chef-owner Fimy Ishkhanian, an Armenian who grew up in Syria before moving to Canada (and then the Main Line, where she operated a food stand in the Narberth farmers' market) delivers a traditional menu that touches on all her influences. The mujadarah lentil pilaf, for example, goes Armenian style by mixing in bulgur wheat instead of the more common rice. The Mediterranean dips, meanwhile, have a distinctly Syrian approach, especially the luscious "muhumara," a mince of sweet red peppers that blends in Aleppo pepper flakes, crushed walnuts, and a pomegranate molasses that lends it a tangy, sweet shine that is hard to resist.
- Craig LaBan
Trio of Mediterranean dips, $9, Apricotstone, 1040 N. American St., 267-606-6596; apricotstonephilly.com