Al Ameer
Unless living under a rock, most metro Detroit foodies have heard of Al-Ameer, located in Dearborn, Michigan. For decades it has been known as one of the area's most esteemed Middle Eastern eateries. And in Dearborn, home to the Arab-American National Museum and known as the center of Arab-American culture in Michigan, this no small feat.
True to the fare itself, the vegan offerings at Al-Ameer abound. While we had frequently indulged in the mouthwatering flavors that are middle eastern cuisine, we hadn’t yet visited this famous Dearborn haunt. As metro Detroit foodies, we needed to remedy this. Hence our decision to order an out-and-out smorgasbord to-go last month.
We dined alfresco, in the warmth of the Michigan sun, adding a certain 'je ne sais quoi' to our culinary experience.
We started with the perfectly fried falafel, hands down the best we've had. Nary a dry bite! So lusciously flavorful and savory, we didn't need (or want for) an accompanying dipper. And that's saying something for this self-professed sauce addict. And that is not to say that Al-Ameer's hummus doesn't make everything better, especially with freshly baked pita bread.
Naturally we also ordered a veritable vat of garlic sauce, a middle eastern side we routinely (and lovingly) slather on pita, veggies, lentils (or really anything near our plate at the time). Al-Ameer's somewhat gluey version was quite different than the 'paste' to which we are accustomed. Sadly it also lacked the potent garlic punch that we so craved.
The moujadara, caramelized onions served atop seasoned lentils and rice, was pleasant if a bit dry. We found ourselves mixing with hummus to create more enjoyable bites.
The Fattoush salad, sadly, was soggy and unappetizing by the time it made the 30 minute trek to our house. Typically our favorite part of any Mediterranean feast, we'd make sure to specify dressing on the side next time.
We also opted to try the Al-Ameer baked salad for the first time. This intriguing sounding combination of eggplant, onions, tomatoes, peppers and spices had us envisioning a deconstructed, baba ghanouge-flavored, warm salad; unfortunately, it was more a gelatinous stew. Its smokey flavor was distinct and robust, but we didn't care for the jelly-like texture (we tried warm and cold). Definitely a pass for us next time.
Vegetarian grape leaves, another Mediterranean staple, rounded out our savory take-out buffet. Both light and satisfying, these were a fine complement to the meal.
Our hot take on metro Detroit's hottest Middle Eastern restaurant? Come for the falafel and hummus, skip the Al-Ameer salad and garlic sauce. And if feasible, dine-in! (Don’t think the 30 minute travel time with our take-out did it any favors.)
