Mirage from p 27 and yogurt; Yemenite specialties include malawach (see below), skhug (spicy herb sauce), and kubane (a pull-apart bread usually used during the Sabbath). Kosher, or kashrut (proper), food prep- aration and serving is based on a set of rules under which dairy and meat are kept separate; shellfish and pork are not allowed; and animals must be slaughtered by letting their blood drain, then soaking the meat in water and salting it to draw out any remaining blood. So, why sushi? “Because there is no kosher sushi,” said our server, Danielle, who is also Timi’s wife. While we ordered, tables both inside and out began to fill up. Our dishes started to roll in. We had chosen two appetizers to start: Moroccan Cigars ($11.95), which reminded us of flautas, were arranged four to a martini glass with a pool of tahini in the bottom. We enjoyed the crispy texture and appre- ciated the tahini for added flavor and cool- ness. Order this if you like lamb; although the fried rolls are filled with beef, we picked up a gamey hint and were told that the meat is cooked in lamb fat. One of us really enjoyed the restaurant’s version of baba ghanoush ($8.95); the other would have liked a bit more garlic. For mains, we ordered a chicken shawarma plate, which comes with two sides ($22.95). Generous portions of zesty chicken, fried rice, and grilled vegetables not get enough of the flaky bread, a vessel for whatever you wish to put on it. A group of four men seated in the center of the room began to recite a prayer in unison: the Birkat Hamazon, a Hebrew blessing said after meals. The desserts at Fata Morgana are all dairy-free. Danielle offered us an order of churros ($11.95) on the house. The strips of fried dough, laden with cinnamon and sugar, were perfectly crisp and sweet, compelling us to reach for seconds. Even sweeter was the communi- ty’s response to the restaurant. One patron, referring to her group of four, said, “We have all been to Israel many times, and the food reminds us of there. I will not make baba ghanoush at home again.” “Ah, and the pita ...,” began Bahar Anooshahr Sabich is a popular dish of Iraqi origin. filled an oval plate. The shawarma was a fun exercise in spice recognition. While our tastebuds were able to discern several, Danielle told us that there are 30 season- ings used in the dish. Sabich (pronounced with a guttural kh) ($13.95), a dish of Iraqi origin, is a pita pocket filled to the brim with a mix of fried eggplant, cooked eggs, hummus, Israeli salad, and pickles, served with tahini and French fries. It’s a popular dish, but we found ourselves reaching for the salt shaker to coax out a little more flavor. There was no disagreement over the next plate: malawach ($15.95), a dish of Yemeni origin. Presented on a wooden tray, it had three components: malawach, a puff- pastry pancake brushed with oil and fried; a spicy tomato sauce; and a bowl of hard- boiled egg and pickled veggies. We could another. The pitas are parbaked and steamed in-house, according to Timi: “That’s why they’re so pillowy.” “We love this place and want it to stay in business,” concluded the group. Fata Morgana also offers catering; learn more at the restaurant’s website. Fata Morgana 7116 East Mercer Lane, Scottsdale 480-687-2243 fatamorganaaz.com Noon to 9 p.m. Sunday to Thursday; closed Friday and Saturday Closed On Tuesdays 2003 BILLS OF $35 OR MORE Dine-In or Take Out $5 OFF Not Including Combinations Dinner Only Expires 6/30/21 2050 N. Alma School Rd., #36 • 480.857.4188 31 phoenixnewtimes.com | CONTENTS | FEEDBACK | OPINION | NEWS | FEATURE | NIGHT+DAY | CULTURE | FILM | CAFE | MUSIC | PHOENIX NEW TIMES MARCH 24TH– MARCH 30TH, 2022 FULL BAR!
