Restaurant review: Aladdin's Eatery
4245 Fairfax Dr.
Arlington, Va.
703-528-0078

Lebanese food is growing in popularity. From the upscale Layalina and the Lebanese Taverna chain to the speedy Aladdin's Eatery, there are more options than ever.

A new Aladdin's outpost opened in January in Ballston, in the space formerly occupied by the Flat Top Grill. It joins its cousins in Shirlington and Burke.

Recipe: Broccoli and Garbanzo Bean Salad
From Good Housekeeping Supermarket Diet Cookbook

Serves 2

1-1/2 cups broccoli florets, cut into bite-sized pieces
1 cup canned garbanzo beans, rinsed and drained
1 medium tomato, diced
2 tablespoons chopped red onion
4 kalamata olives, pitted and chopped
4 teaspoons extra-virgin olive oil
1-1/2 tablespoons fresh lemon juice
1 ounce feta cheese, grated

Bring a medium saucepan of water to the boil. Add broccoli and cook until crisp-tender, 1 minute. Drain broccoli and rinse with cold water. Pat dry with paper towels.

Recipe: Gyros With Tzatziki Sauce
From One Dish Meals, Lebhar-Friedman Books

Makes 6 servings

1 lb ground lamb
1 lb ground beef
1 cup finely shredded onion, squeezed
1 tablespoon finely minced garlic
1 tablespoon dried marjoram
1 tablespoon rosemary
2 teaspoons salt
1/2 teaspoon freshly ground black pepper
6 pitas
3 cups shredded romaine lettuce
2 plum tomatoes, seeded and cut into medium dice
1-1/2 cups tzatziki sauce (recipe follows)

1. Combine the lamb, beef, onion, garlic, marjoram, rosemary, salt and pepper and stir until the meats and seasonings are evenly blended. Cover and refrigerate until very cold, at least 2 hours. Chill the bowl and blade of a food processor in the freezer at the same time you are chilling the meat.

Recipe: Moroccan Lamb Burgers
From Williams-Sonoma's Food Made Fast: Weeknight, Oxmoor House

Makes 4 servings

1-1/2 pounds ground lamb
5 tablespoons fresh mint, minced
5 tablespoons fresh parsley, minced
1 small yellow onion, finely chopped
1-1/4 teaspoons ground cumin
1/2 teaspoon ground cinnamon
Salt
Cayenne pepper, to taste
1/2 cup plain yogurt
3/4 cup Roma tomatoes
4 pita breads, cut into wedges
1 large cucumber, halved lengthwise, seeded and thinly sliced crosswise

Prepare a charcoal or gas grill for direct-heat grilling over high heat. In a large bowl, using your hands, mix together the lamb, 4 tablespoons each of the mint and parsley, the onion, 1 teaspoon of the cumin, the cinnamon, 1/2 teaspoon salt and a pinch of cayenne. Form the lamb mixture into 4 oval patties.

Restaurant review: Rumi
2001 L St NW
Washington, D.C.
202-331-1922

Rumi took over the space occupied by a lackluster pizza/Mexican luncheonette. Though the new owners must feel obligated to keep the truly mediocre pizza, some new menu items are worth a look.

Two sandwiches in particular are worth a try.

Restaurant review: Greek Deli
1120 19th St., N.W.
Washington, D.C.
202-296-2111

By Pete Daniledes

As you approach the Greek Deli, the first thing you notice is the line, often stretching across the sidewalk to the curb. But take heart: the few extra minutes is a wise investment when the return is a large, made-that-day portion of quality Greek food from this takeout-only establishment.

Restaurant review: Layalina
5216 Wilson Blvd.
Arlington, Va.
703-525-1170
Web site

Layalina is the perfect example of a neighborhood restaurant done right. The service is gracious, atmosphere warm and food delicious.

Lebanese fare hits many of the trendy notes now in vogue, with its large selection of small plates and exotic ingredients such as pomegranate seeds. But this established restaurant is no flash in the pan and definitely worth the trip.