Chameau

<b>Chameau's duck bestila</b><br>
<br>
Bestila, the marvelous Moroccan sweet and savory pie traditionally made with pigeon, egg cooked in spices, almonds and sugar, is a great deal of work to make, so whenever I get that hankering, I head for <a href="http://theguide.latimes.com/miracle-mile/restaurants/chameau-venue">Chameau</a> on <a class="taxInlineTagLink" id="PLGEO100101138020000" title="Fairfax (Fairfax, Virginia)" href="/topic/us/virginia/fairfax-county/fairfax-%28fairfax-virginia%29-PLGEO100101138020000.topic">Fairfax</a> in L.A. Not your typical Moroccan restaurant -- forget about belly dancers or waiters pouring warm water over your hands -- this little place is more like a bistro. But chef Adel Chagar's individual duck bestila is a thing of beauty. Instead of using phyllo dough, he goes to the trouble of making his own thin sheaves of the traditional pastry called warka, made by bouncing a ball of dough off a hot pan, leaving a thin layer of pastry behind. The filling is a wonderful savory and sweet mix of duck, eggs and toasted almonds scented with cinnamon and covered with a drift of powdered sugar. To be followed by a tagine of chicken with preserved lemons or a fragrant couscous embellished with vegetables.<br>
<br>
Chameau, 339 N. Fairfax Ave., L.A., (323) 951-0039, www.chameaurestaurant.com.<br>
<br>
<i>Photo: The colorful interior of Chameau.</i>

( Richard Hartog / Los Angeles Times )

Chameau's duck bestila

Bestila, the marvelous Moroccan sweet and savory pie traditionally made with pigeon, egg cooked in spices, almonds and sugar, is a great deal of work to make, so whenever I get that hankering, I head for Chameau on Fairfax in L.A. Not your typical Moroccan restaurant -- forget about belly dancers or waiters pouring warm water over your hands -- this little place is more like a bistro. But chef Adel Chagar's individual duck bestila is a thing of beauty. Instead of using phyllo dough, he goes to the trouble of making his own thin sheaves of the traditional pastry called warka, made by bouncing a ball of dough off a hot pan, leaving a thin layer of pastry behind. The filling is a wonderful savory and sweet mix of duck, eggs and toasted almonds scented with cinnamon and covered with a drift of powdered sugar. To be followed by a tagine of chicken with preserved lemons or a fragrant couscous embellished with vegetables.

Chameau, 339 N. Fairfax Ave., L.A., (323) 951-0039, www.chameaurestaurant.com.

Photo: The colorful interior of Chameau.

  • Email E-mail
  • add to Twitter Twitter
  • add to Facebook Facebook

PLAN AHEAD

Top Trending Videos