writepudding: On the post-Soviet streets of Eastern Europe and Eurasia, the piroshki is the fast food of choice. A fast fried doughy bun stuffed with warm, savory fillings like potatoes, meat or mushrooms, the piroshki boasts just the right amount of dough-to-filling ratio for your eating and holding pleasure. Lucky for Los Angeles, piroshkis have made their way here, thanks to Armenian and Russian diasporas who have set up bakeries from Van Nuys to Glendale and West Hollywood where they serve up these cultural staples, usually bought a dozen at a time, that can be eaten for breakfast, lunch, dinner or while you’re sitting in traffic on the dreaded 405 and wondering if there’s any hope that you will eventually make it home. Just make sure you have napkins nearby. Read about the top five places you can get piroshki in Los Angeles by me in LA Weekly
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writepudding:

On the post-Soviet streets of Eastern Europe and Eurasia, the piroshki is the fast food of choice. A fast fried doughy bun stuffed with warm, savory fillings like potatoes, meat or mushrooms, the piroshki boasts just the right amount of dough-to-filling ratio for your eating and holding pleasure.

Lucky for Los Angeles, piroshkis have made their way here, thanks to Armenian and Russian diasporas who have set up bakeries from Van Nuys to Glendale and West Hollywood where they serve up these cultural staples, usually bought a dozen at a time, that can be eaten for breakfast, lunch, dinner or while you’re sitting in traffic on the dreaded 405 and wondering if there’s any hope that you will eventually make it home. Just make sure you have napkins nearby.

Read about the top five places you can get piroshki in Los Angeles by me in LA Weekly

writepudding: Before Shaunt Adessian opened Shanto’s Bakery in La Crescenta, he traveled thousands of miles from Los Angeles, arriving in Lebanon to discover the Levantine culinary methods and delights his parents grew up with. Except he was looking for the likes of baked manakish bread bubbling with za’atar and olive oil in Beirut, and the famous esfiha meat pies made with ground beef and spices of Baalbek, not the cupcakes and cookies that have evolved as classic American bakery fare. L.AghajanianHazelnut chocolate Nutella and sliced bananas wrapped in fresh baked pita bread He even included some nostalgia in the form of bananas doused in warm Nutella wrapped in pita bread — a typical breakfast children in Lebanon would eat on their way to school. Read more of my piece (and see more photos)  on L.A.’s portal into Beirut at LA Weekly: A Taste of Beirut: Shanto’s Bakery
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writepudding:

Before Shaunt Adessian opened Shanto’s Bakery in La Crescenta, he traveled thousands of miles from Los Angeles, arriving in Lebanon to discover the Levantine culinary methods and delights his parents grew up with. Except he was looking for the likes of baked manakish bread bubbling with za’atar and olive oil in Beirut, and the famous esfiha meat pies made with ground beef and spices of Baalbek, not the cupcakes and cookies that have evolved as classic American bakery fare.


L.Aghajanian
Hazelnut chocolate Nutella and sliced bananas wrapped in fresh baked pita bread

He even included some nostalgia in the form of bananas doused in warm Nutella wrapped in pita bread — a typical breakfast children in Lebanon would eat on their way to school.

Read more of my piece (and see more photos)  on L.A.’s portal into Beirut at LA Weekly: A Taste of Beirut: Shanto’s Bakery