The traditional sfihas from the Almanara restaurant. (Almanara / Reproduction)
Almost a national heritage, Habib’s stores dawned yesterday with a “Pass the point” sign on the facade, netizens began to question whether the restaurant chain would close. Soon, however, it became clear that this is a marketing action.
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Everything indicates that the unfolding of the ads will be revealed later this week, and that it will address a campaign with influencers to publicize a new digital service for fast food of Arab food. While the revelation is not done, we selected five esfiharias in São Paulo to enjoy all the calories of the salty.
Almanara
With 14 branches, 13 in the capital of São Paulo and one in Campinas, the restaurant has a tradition since 1950. Whether visiting the restaurant’s first unit, which still maintains its original decoration, at Rua Basílio da Gama, in downtown São Paulo, or at malls, the quality of Almanara remains the same. The restaurant offers esfihas (with soft pasta) in open and closed versions, and in traditional flavors: meat, cheese, ricotta, zaatar and vegetables. R. Basílio da Gama, 70 – Centro
Kebab Salon
Called Pide in Turkey, the bread is traditionally covered with spices and seeds. From the hands of chef Fred Caffarena, the oval dough is served in four flavors: Zahter (fresh çokelek cheese and homemade zaatar), Biber (muhammra, olives, cambuci pepper paste and pomegranate molasses), Patlican (eggplant, tomato and pepper, onion, raisin and tahini), and Mercimek (spicy lentils, tahini, spices and sesame). There is also the closed version, called Kapali Pides, with fillings of falafel, pumpkin with cheese, and spinach cheese and egg. Rua Heitor Penteado, 699 – Loja 6
Esfiharia Effendi
The story of esfiharia looks like a movie script. An Armenian man is captured during the war between Turkey and Armenia, and taken to a concentration camp. With the ability to make good bread, he is spared death and released by the enemy army to flee. In the new land, the patriarch teaches his son the art of Armenian cuisine and inaugurates a bakery in 1973, in São Paulo. This is the story of the Deyrmendjian family, which since then has served esfihas near the State Pinacoteca. The flavors vary between traditional, meat, cheese, zaatar, and specials, cheese with basturma (spicy dried meat) and cheese with dried tomatoes. Dom Antônio de Melo Street, 77 – Luz
Halim
Named after its founder, Halim Sultan, the restaurant in Paraíso has a tradition since 1973. Esfihas are a great option to eat at the counter or at the tables. There are several filling options, such as meat, ricotta, vegetables, zaatar, and closed and open pasta. In addition, the restaurant offers a round veneer version. R. Dr. Rafael de Barros, 56 – Paraíso
Jaber
Also in the Paraíso neighborhood, the restaurant has an old tradition in the city. Jamil Jaber founded the restaurant in 1952 after his arrival from Lebanon, producing esfihas that are now served in nine units in the city, and one in Orlando. Among the flavors, there are some popular in Brazil such as Palmito, with onion and leek, Calabresa, with onion and green olives, and Chicken with Catupiry, made with puff pastry. Traditional sfihas, on the other hand, are worth tasting the Arab (ground beef, onion, curd, nuts and Syrian pepper) and Armenia (ground beef, onion, tomato, pepper, parsley, mint and garlic), both in the open version. R. Domingos de Morais, 86 – Paraíso
