Country 059 – Egypt (Maha’s)


Location
: 226 Greenwood Avenue, Toronto
Websitehttps://www.mahasbrunch.com/

Maha’s is fairly well known for having very long lines, and very leisurely service.  And indeed, the line was long, and service was leisurely (we spent forty minutes in line, and another half hour waiting for our food to arrive).

Maha’s is also fairly well known for having amazing food; again, it lives up to its reputation.  There’s clearly a reason people are willing to wait through the lines and the slow service.

It’s a brunch place, though if you’re looking for the old standards like eggs benedict and pancakes, you won’t find them here.  What you will find is a nice selection of Egyptian-inspired plates and sandwiches; we started with hummus with charred balady bread (an Egyptian version of pita bread made with whole wheat flour), and I ordered the Cairo Classic.

The hummus was so good.  It was super creamy, with an amazing depth of flavour and a nice lemony zing.  It was a definite contender for the best hummus I’ve ever had, and I’ve eaten quite a bit of hummus in my lifetime.

That’s not to mention the balady bread, still warm from the oven and just about as perfect as you can imagine pita bread to be.  It had just the right amount of char, with a subtly crispy exterior and an amazingly fluffy interior.  Combined with the silky hummus, I could have eaten it all day.

The Cairo classic consisted of a heaping portion of foole (a spread consisting mainly of fava beans), a sliced hard boiled egg, a falafel, a tomato and feta spread, more of that amazing balady bread, and a salad.

I mean, after that mind-blowing hummus, would it surprise you to hear that the main meal was quite good as well?  Because yeah, it was pretty amazing.

The combination of the creamy foole, the eggs, and the zippy tomato and feta spread was seriously addictive.

And holy crap, that falafel.  I really wish I had more than just the one; it was perfectly spiced and delightfully fluffy, with lightly crispy exterior.  Like the hummus, this was a best-ever contender.

Maha's - the line Maha's - the hummus Maha's - the Cairo Classic

Country 058 – Ireland (Fynn’s of Temple Bar)


Location
: 489 King Street West, Toronto
Websitehttp://fynnstemplebar.com/

Add “boxty” to the list of things I hadn’t even heard of before starting this blog (and in case you’re a member of the “what the hell is boxty?” club, as I was until recently, it’s an Irish take on the potato pancake).

Fynn’s has a couple of boxtys (boxties?) on the menu; I went with the Dublin steak and mushroom boxty.

The boxty was actually much closer in consistency to bread than I was expecting — it had a chewy, bready texture that was more like naan than a traditional potato pancake.  It was unexpected, but it worked quite well with the stew inside.

As for the steak and mushroom stew, it was true to its name and crammed with mushrooms and chunks of beef.  The beef was slightly on the tough side, and there was one spice that I couldn’t quite put my finger on that was a bit overpowering, but for the most part it was tasty and satisfying.

Flynn's of Temple Bar - the outside Flynn's of Temple Bar - the boxty

Country 057 – Kyrgyzstan (Chaihana)


Location
: 1000 Finch Avenue West, North York
Websitehttp://chaihana.ca/

Chaihana is tucked away in a fairly anonymous office building; though there’s a small sign outside, it’s very easy to miss.  My dining companion and I had the entire restaurant to ourselves — outside of the staff, the place was deserted.  It’s pretty much the definition of a hidden gem.

A lot of hole-in-the-wall joints like this can be dingy and unwelcoming, but Chaihana is clean and colourful; they’re definitely trying to attract more than just the grizzled regulars you’d expect in a place like this.

They specialize in the ‘stans: the website mentions Uzbekistan, Tajikistan and Kazakhstan.  The dish I ordered is actually the national dish of Kyrgyzstan, so that’s a fourth ‘stan to add to the roster.

I ordered beshbarmak, which a pretty simple dish — boiled beef (which is sliced), topped with sauteed onions and served on a bed of very broad noodles.   There’s really not much more going on than that — there’s some green onions, dill, cracked pepper… and that’s about it.  It’s basic, hearty comfort food.

The pasta was a bit mushy and it was incredibly greasy (you know when you’re eating something really greasy, and your lips get grease-slicked with every bite?  Yeah), but it was pretty satisfying.  The tender beef, the noodles and the onions all go quite well together.

It’s served with an equally simple bowl of soup — basically just broth (mutton, according to Google) with a little bit of dill and some green onions for colour.

Chaihana - the beshbarmak Chaihana - the soup

Country 056 – Norway (Karelia Kitchen)


Location
: 1194 Bloor Street West, Toronto
Websitehttp://kareliakitchen.com/

I feel like ordering cured fish at a Nordic restaurant  might be a bit on the nose, but I suppose there’s a reason why we so closely associate that stuff with Scandinavian countries.

Karelia Kitchen has a pretty bustling brunch crowd — the only reason my dining companion and I were able to get a table is that someone had skipped out on their reservation.  They were about to flat-out turn us away, without even the option to wait.  Suffice it to say, reservations are advised.

I ordered the potato pancakes, which come with hot-smoked trout, beet and horseradish cured gravlax, and a poached duck egg.

The highlight was easily the gravlax.  I’ve certainly had a pretty healthy amount of smoked salmon over my lifetime, but gravlax has eluded me.  It’s similar, but instead of being smoked, it’s cured in a mixture of sugar and salt (and in this case, beet juice and horseradish).

It was fantastic — the texture was silkier and more melt-in-your-mouth tender than any smoked salmon I’ve had before, and without any strong smoky flavours to get in the way, the flavour of the fish itself was much more pronounced.  It also had a really subtle sweetness that complimented the fish perfectly without overwhelming.

I don’t think I tasted any horseradish, which is a shame — it would have been a nice addition, but the gravlax was so good on its own that it’s hard to complain too vigorously.

The trout was pleasant, but nowhere nearly as transcendent as the gravlax.  It had a pleasantly smoky flavour, but it was a bit dry.

The potato pancakes were about on par with the trout — they were crisp on the outside and tender on the inside, but nothing about them stood out.

The poached duck egg had a pleasantly runny yolk, and a richer flavour than the typical chicken variety.  It all comes together quite well — and of course, that gravlax.  It’s so good.

Country 055 – Nepal (Hakka Khazana)


Location
: 735 Twain Avenue, Mississauga
Websitehttp://www.hakkakhazana.ca/

Hakka Khazana is a Nepali/Chinese/Indian restaurant.  That feels like they might be spreading themselves a bit too thin, but hey, sometimes you have to take what you can get.

The first dish — and the clear highlight — was the palungo ko saag.  Though a cursory Googling shows this to be something akin to creamed spinach (but without the cream), the version served here was very, very different.  Maybe this is a regional variation, like how American barbecue differs depending on where in the South you are.  Or maybe it’s just inauthentic — it’s impossible to know for sure (okay fine, it’s actually very possible to know for sure, but that would require way more work than I’m willing to put in for this blog).

The version of the dish served here was basically just some kind of stir-fried baby bok choy.  Authentic or not, with a nice hit of garlic and a strong dose of curry-like spices, it was a very pleasant surprise.  It was one of those dishes that doesn’t seem particularly spicy at first, but then delivers a strong kick that lingers.  It was great.

The kasi ko masu — basically a fairly standard mutton curry — didn’t fare quite as well.  It was fine; the sauce had a nice flavour, even if it was a bit milder than I would have liked.  But nothing about it particularly stood out, and the mutton was rubbery and tough.

Country 054 – Bangladesh (Premium Sweets)


Location
: 7025 Tomken Road, Mississauga
Websitehttp://www.premiumsweets.ca/

One of the few nice things about being in Mississauga is that it makes doing this blog pretty easy.  Ethnic food from all over the globe is readily available — including, of course, Bangladeshi cuisine.

I wanted to try the sorshe ilish — it’s one of Bangladesh’s national dishes, according to Wikipedia — but apparently Premium Sweets only have a small assortment of what’s on their menu available at any given time.  So I went with the mutton bhuna, which came with rice, naan bread, and a small cucumber salad.

Everything was tasty, but not much more; it was one of those inoffensively enjoyable meals that’s good, but not memorable in any particular way.

The mutton bhuna featured chunks of reasonably tender meat in a thick, mildly spicy curry base.  The mutton may or may not have actually been mutton, though; there was absolutely none of that mildly gamy, distinctive flavour that you get from lamb (a flavour that should only be intensified with mutton).  I suspect that they’re using beef instead.

The sauce was tasty; it’s nothing too mindblowing, but it’s a solid curry.

The naan came tightly wrapped in foil; I really wish they hadn’t done that.  The lightly crispy exterior that you get from freshly-baked naan had been completely steamed away inside the foil.  It was fine, but it had none of the textural contrast that distinguishes great naan from the merely good; it was just uniformly soft and chewy.

The cucumber salad was a really good compliment to the main meal, with its vinegary crunch providing a nice contrast to the rich curry.

And of course, you can’t go to a place called Premium Sweets without trying the dessert, so I got a selection of six of their Bangladeshi sweets.  I have no idea what any of them were or what they were called (quality food writing, right?), but they all had a similarly crumbly, fudgy texture and a nutty, vaguely exotic flavour.  A couple were more crumbly and a couple were creamier, but they all tasted about the same. I enjoyed them, but a bit more variety would have been nice.

Premium Sweets - the mutton bhuna Premium Sweets - the dessert

Country 053 – Malta (Malta Bake Shop)


Location
: 3256 Dundas Street West, Toronto
Websitehttps://www.facebook.com/maltabakeshopltd/

Though Malta Bake Shop has a pretty decent selection of Maltese pastries, I think it’s safe to say that pastizzi is their claim to fame (they even sell frozen versions of them to a few dozen supermarkets across the GTA).

They have a few different varieties, but when I went they had two: beef and peas, and cheese.

There’s really not a lot to pastizzi; it’s a diamond-shaped pastry, with the aforementioned fillings wrapped in a delightfully flaky dough.

It’s really the pastry itself that makes this so amazing: it’s crispy, flaky, buttery and perfect.  It’s similar to Greek-style phyllo pastry, but it’s done perfectly.  It’s the type of pastry perfection that can only be done by people who have been making the same thing for many, many years, and have clearly mastered their craft.

The fillings were tasty as well, though the beef and peas was the superior of the two.  The cheese (ricotta) wasn’t bad, but it was a bit underseasoned, and a little eggy for my tastes.

I should also note that these things are ninety cents each, which is insanely cheap for something so delicious.