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Uncover L.A.’s Hidden Halal Food Gems

Central Asian Food at Era Grill

Era Grill serves as the pioneer among the halal food trucks. It is a bright blue food truck that offers a taste of Central Asian cuisine, mostly from Uzbekistan. Yusra humorously mentions her struggle with simple dishes like rice, yet Era Grill’s “plow,” a Central Asian version of pilaf, flawlessly cooks each grain to perfection. The combination of sweet carrots, plump raisins, and tender lamb pairs exquisitely with a fresh tomato, cucumber, and dill salad. Their shourpa, a meat and vegetable soup, has a light yet flavorful broth with cumin and pepper notes. The soup contains soft chunks of carrot and potato, and to Yusra’s delight, cooked-down sweet peppers. Gab also tried the Libananyan shawarma, which is significantly larger than a typical shawarma, about the size of a baby’s arm. Seasoned chicken is cooked on a vertical rotating spit and wrapped with crispy fries, along with fresh onion, tomatoes, and sumac, topped with garlic yogurt sauce. It is a substantial portion that one might attempt to devour entirely due to its deliciousness.

Turkish Halal Food at Turkish Kekap

Cem Derin’s Kekap stand showcases the art of Turkish-style grilling with his sleek mangal. He started his food stand around three weeks ago and is gradually growing through word of mouth and referrals. His open-air grilling concept stands out with a minimal pop-up tent, string lights, and a folding table. He fills the mangal with natural mesquite charcoal and begins the grilling process. Yusra and Gab watched as he set up the stand, fanned the coals, skewered the meat, and finely diced the salad ingredients. The wait was worth it as the chicken he served was piping hot, succulent, tangy, and perfectly cooked. The kekap or Turkish kebabs are wrapped in a paper-thin bread and paired with a simple salad of onions and tomatoes. The simplicity allows the flavors of the spice blend on the meat and the smoky tones from the charcoal to shine through.

Palestinian Desserts at Mrs. Knafeh

Mrs. Knafeh offers two Palestinian desserts that Yusra holds dear. Atayef are sweet, small pancakes filled with different fillings like ishta (cream), walnuts, and dates. They are shaped like crescents, deep-fried, and drenched in a simple sugar syrup. The warm and crisp shell gives way to the soft fillings, making it difficult to choose a favorite. Knafeh, in Yusra’s opinion, is a separate food group. Khalil’s version with sweet and salty jibneh (cheese) topped with crispy phyllo dough oozing with ghee and sugar syrup is sure to become a go-to. Gab was immediately charmed by Khalil’s confidence when she offered him the best knafeh he had ever had. They also washed down their desserts with a cup of karak, similar to masala chai with black tea base, cardamom, ginger, evaporated milk, and sugar. The sweet, milky flavors complemented the wonderful desserts perfectly.

Kazakh Food at Naryn Halal Food

While waiting for Gab, Yusra engaged in conversation with some patrons. One patron recommended trying the manti dumplings and beef samsa. The dumplings were larger than Yusra’s fist, and cutting into one released a cumin and pepper steam. She was in dumpling nirvana even in the midst of the steady drizzle. The samsa is a round bun-shaped pastry filled with meat and vegetables. Yerzhan Urkimbayev, the owner of Naryn, described it like a burger, which excited Gab. Tearing it in half revealed tender ground beef with tiny bits of cooked-down onion and sweet-smelling spices. It is recommended to try it with the red tomato-based sauce that comes with the order, enhancing the burger-like experience.These halal food trucks and stands have been attracting customers through word of mouth and social media. They have become a go-to destination for those seeking halal food in L.A., adding to the city’s culinary options and bringing together a diverse community through food.