At a recent meal with Josh of FoodGPS, we explored the kabob section of the menu as he had devoured all of their lamb brains on a previous visit.
We began our meal with Ash Reshteh, a thick soup with thin noodles, named for the Reshteh (thin noodles). There were chickpeas, mint oil, lentils, onions and numerous other spices. Its consistency was between a soup and a stew.
We also ate their signature Sangak bread, which was flat and blistered and fresh out of the oven. The oven has dimples on the bottom to produce the signature texture. We used it to dip into the Ash and into the Haleem (below). Haleem has the consistency of oatmeal and is a traditional breakfast food, according to our waitress. At Asal, it is made with pureed turkey and oats, somewhat like a porridge. It was served warm and dusted with cinnamon. We were encouraged to mix in sugar. I think it is a cultural thing but I just didn't get this dish, although I have never had porridge before and could count the number of times I've had oatmeal on one hand, so it may have been a texture thing.
|Cornish Game Hen Kabob|
Asal is located on Ventura Blvd, just West of the Winnetka exit on the 101 Freeway. There is street parking. There is no sign, so you need to go by the address and the plate glass windows showing off the mega-oven inside.
Asal: 20008 Ventura Blvd, Woodland Hills. Phone: (818) 436-2353