"Tariq Alaeddin has been an evangelist for toum, the simple whipped Lebanese sauce whose name simply means "garlic," for most of his life. When his mom would pick up a rotisserie chicken from Walmart, he'd ask her to drive across town to a Middle Eastern grocery to pick up some toum to go with it. Toum was also the centerpiece of his earliest restaurant idea."
"At NAJA, there's mezze like stuffed grape leaves, beef kibbeh, pan-seared halloumi, spreads, and salads. Cheesy manaeesh, a Lebanese flatbread, is topped liberally with za'atar from Rockville favorite Z&Z Manoushe Bakery. You can order kebabs like chicken shish taouk, kofta, steak, and trumpet mushroom one by one, or opt for the $68 mixed grill for two. Brunch, focused on fresh-baked manaeesh, is coming soon."
Tariq Alaeddin opens NAJA in a former Fairfax space named after his grandmother. Alaeddin grew up between Beirut and Herndon and long championed toum, the whipped Lebanese garlic sauce. NAJA features mezze such as stuffed grape leaves, beef kibbeh, pan-seared halloumi, spreads, and salads. Cheesy manaeesh flatbreads arrive topped with za'atar from Z&Z Manoushe Bakery. Kebabs include chicken shish taouk, kofta, steak, and trumpet mushroom, available individually or as a $68 mixed grill for two. A lunch menu adds wraps and sandwiches, including a fried chicken sandwich and a Lebanese chopped cheese topped with toum. Brunch focused on fresh-baked manaeesh is forthcoming. The Lebanese street chicken is served with batata harra, watercress salad, and toum.
Read at Washingtonian - The website that Washington lives by.
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