Have you ever had Israeli Druze cuisine? Neither had I until I hit up Gazala Place when it first opened in 2007 in Hell’s Kitchen. But since that summer I’ve been a faithful fan, trying almost everything on the menu.
The key to success is the home baked breads and traditional pastries like the burekas. These flaky treats are Gazala’s calling card, and you can’t miss them since there’s usually a big pile right by the door when you walk in. Each bureka is baked fresh everyday with a filo dough that is near perfect. You can choose from a variety of filling like the classic combo of spinach and feta or even meats and sun dried tomatoes. I also load up on mezes, a couple of pita pies (zatar and cheese is a favorite), and a meat platter if I’m really hungry.
Most importantly, the first stop I always make before arriving is the wine store down the street. Gazala is BYOB which makes me and my wallet very happy. Along with a few bottles, I try to bring plenty of friends. This way you don’t have to hold back on the menu. Order as many dishes that can fit on the table and dig in!