Home » Main Dish » Riz Bi Har – an addictive recipe with eggplant, vegan Tzatziki sauce, and rice

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Riz Bi Har – an addictive recipe with eggplant, vegan Tzatziki sauce, and rice — 2 Comments

  1. Funny, I don’t remember this restaurant at all! I have often lamented the lack of good Middle Eastern restaurants in this town; I am spoiled because I work in Dearborn, home to many. This dish isn’t a traditional Middle Eastern one to my knowledge, I have never seen it anywhere else. This vintage restaurant review from Laura McReynolds review wasn’t all that positive about the place http://oldnews.aadl.org/taxonomy/term/36589 maybe that is why I never got there. Anyway, reading about it, the owners were Lebanese, so my guess is that the garlic sauce they served with this sandwich was probably toum…that is very traditional. Here is a recipe for it,and it is vegan: http://motherskitchen.blogspot.com/2014/11/chicken-shawarma-with-toum.html I am sorry that I missed this place….there still isn’t any good Middle Eastern in Ann Arbor.

    • Hi Cynthia! I meant to reply to your comment long ago, but a few days after you wrote it my life got turned upside down. :-(

      I originally discovered Shahrayar from an Ann Arbor Observer review of them, a few years before the one by Laura McReynolds that you linked to. I think that review was by David Bloom, and it’s been a really long time since he was the Observer’s restaurant reviewer. It must have been the early 1990s when I first ate there.

      Your recipe for Toum looks delicious! I once tried making a Middle Eastern emulsified garlic sauce recipe, but I didn’t get it emulsified enough, so I ended up making a lemony salty garlic oil. That was delicious, and I happily used it as an ingredient in other recipes until it was all used up. But it wasn’t the paste that I had been hoping for. Yours looks like it really worked — gorgeous!!

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