4 minute read
Let’s Eat
from Mankato Magazine
By Dan Greenwood
“My main focus is the lamb biriyani," says Shawarmania owner Ahmed Kiblawi, "because it sells more and it’s universal, from South Asian to Middle Eastern.”
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A taste like home
Shawarmania offers mediterranean fare
Before Ahmed Kiblawi opened Shawarmania Mediterranean Grill in Mankato in 2019, he and chef Anwar Taha traveled to cities around the country known for their large Middle Eastern and South Asian diasporas.
“It was basically finding what was out there in the market,” Kiblawi said. “Chicago and Detroit are popular places to visit when it comes to Middle Eastern, Persian and Indian food. For us it was trying the best places and then have an idea of what we should do here.”
With the restaurant near the multicultural campus of Minnesota State University, Kiblawi’s goal is for his dishes to taste like home. For Kiblawi, who is Palestinian, the taste of home is the United Arab Emirates, where he grew up before moving to Minnesota to attend college at MSU.
Along with recognizable Middle Eastern fare such as gyros, falafel and hummus, Shawarmania’s menu gives a nod to the cuisine that has shaped recipes in Abu Dhabi, the capital city of the country. He said it’s common to have neighbors in the same apartment building who hail from Pakistan, Somalia, Sudan and Egypt. And the recipes of those
Photos by Pat Christman
countries have infused themselves with local influences.
“Because the UAE is multicultural, you see people from everywhere,” Kiblawi said.
Shawarmania’s lamb biriyani draws influences from Pakistan and India, although the dish is found in various forms throughout the Middle East as well, with its own styles influenced by different regions.
“My main focus is the lamb biriyani because it sells more and it’s universal, from South Asian to Middle Eastern.”
The lamb biriyani requires a great deal of preparation and nuance, and it includes some rare
ingredients such as rosewater and saffron. The latter, a spice made from a flower, gives the basmati rice its unique yellow appearance and fragrant smell. The rice, known for its long, firm grains and aroma similar to popcorn, is flavored with tomato, butter ghee, onions, garlic and other spices.
“We marinate the lamb the day before, but the rice we cook the same day,” Kiblawi said. “We also add fresh cilantro, fresh mint and fried onion on one layer. Then we do another layer of rice, then the sauce, cilantro, mint and onions. We cook it again for 40 minutes with the onion and add rosewater and saffron.”
The lamb biriyani, served here on Fridays as a special with a house-made chili sauce and cucumber yogurt on the side, has gained a reputation for its taste and quality well beyond Mankato. Kiblawi said the dish frequently draws groups of people from Rochester and the Twin Cities who want to try it for themselves.
For customers on the go, a variety of Middle Eastern and Mediterranean sandwiches are also a popular seller.
“Chicken shawarma and gyros are the best-selling items here,” Kiblawi said. “I’d say it’s because they’re sandwiches that are easier to eat. Especially on campus, people want something to grab and go. I go to a lot of places in the Cities, and when you get shawarma, it’s the same price but they don’t give you fries. We make it affordable and add a complimentary side of fries with it, so it’s a full meal.”
The staff is also very meticulous about how they make their hummus, a spread made from a blend of garbanzo beans, sesame tahini, lemon juice, garlic and other spices.
“We cook it so it’s very soft, creamy and tasty,. Every customer who comes here will try it out and say it’s the best hummus they’ve ever had.”
Baba ghanoush, a spread made from roasted eggplant and sesame tahini, along with lamb, beef and chicken kebabs, are also big sellers.
“The chicken shish tawook is a very popular Lebanese kebab,” Kiblawi said. “It’s chicken breast marinated in tomato paste, yogurt and other spices. It’s very juicy and tender.” Chicken and beef kebabs.
A new addition on the menu is a style of hamburger popularized in Lebanon. It’s ground beef topped with tomato, coleslaw, fries and a special house-made sauce.
“I always try to bring something new a year, two to three new items at least,” he said. “There’s always more coming.”
What:
Shawarmania Mediterranean Grill Where:
251 Bunting Lane What they’re known for:
Middle Eastern, Mediterranean and South Asian dishes, including biriyani, gyros, falafel, hummus and kababs
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