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The Find: Zaatar Factory in Burbank

September 2, 2009 |  7:00 pm

Zaatar-for-the-Daily-Dish Sunny-side-up eggs with flowing yolks and house-made Lebanese beef sausage top the khachapuri at Zaatar Factory in Burbank.

Made to order and served warm from the bakery's oven, the boat-shaped flat bread with high-fluted edges has the look of a chalupa. Your topping choices can vary: cheese or sautéed potatoes instead of sausage, or any combination of these. However you order it, khachapuri ranks up there with eggs Benedict or a smoked salmon omelet as a luxurious morning meal (although this 8-month-old bake shop serves it any time of the day).

The tiny shop's repertoire, a mixture of flour, yeast and family baking tradition, is tightly focused on seasoned and stuffed Lebanese-style breads. Pastries, cakes and even basic breads are left to others.

"Baking is in our family's blood," Zaatar Factory co-owner Silva Haroun says as she stacks beef and mushroom-stuffed breads called burek into a sparkling new display case. "Back in Lebanon, our relatives have owned six shops like this one."

Although the Harouns have lived here since 1979, Zaatar Factory is their first foray into the food business. It took their 23-year-old daughter, Annemarie, to get the ball rolling.

To read the rest of Linda Burum's story, click here.

Photo: Anne Cusack / Los Angeles Times