In this episode of “Diners, Drive-Ins, and Dives,” Guy Fieri takes us on a culinary journey to the east side of Hollywood, close to Little Armenia, where he teams up with renowned Chef Nyesha Arrington to explore the flavors of Marouch, a beloved Lebanese-Armenian restaurant. The establishment received the nod from the late, great food critic Jonathan Gold, and it’s been a gem in the neighborhood since its establishment in 1982.

A Family Legacy

Marouch was taken over in 2018 by Haikui Tatarian, who brought her mother, Nelly, into the kitchen to preserve the traditional recipes. “How long has the restaurant been here?” asks Guy. “Since 1982,” Haikui answers. “The original owners were retiring, and she called me and said, ‘Would you like to do this thing?’ I love the kitchen,” she adds. Guy humorously responds, “Well, I love planes, but I’m not a pilot,” highlighting her genuine passion for cooking despite not being a professional chef initially.

The Dish: Manti

The first dish on the menu is Manti, a small dumpling in yogurt sauce. The process begins with making the dough from flour, eggs, salt, and warm water. After the dough rests for two hours, it’s rolled out and cut into small squares, each filled with a mixture of ground beef, onions, black pepper, paprika, salt, and Aleppo pepper. “That amount of meat is going to fit in that? My kind of dumpling,” Guy exclaims, amazed by the generous meat-to-dough ratio.

The dumplings are then baked and served with a flavorful tomato garlic sauce made from oil, garlic, tomato paste, red pepper paste, dry mint, water, and salt. The final component is a rice and noodle pilaf, made with browned angel hair noodles, rice, margarine, and water. The Manti is plated with the yogurt sauce, tomato garlic sauce, and topped with toasted almonds. “I love the tang and the brightness that comes from the tomato sauce,” remarks Nyesha, savoring the dish.

The Shawarma Experience

Next, the focus shifts to Beef Shawarma. Haikui prepares the marinade with a blend of white wine, oil, allspice, seven spices, black pepper, cardamom, salt, onions, bay leaves, and lemon juice. The marinated meat sits for two days before being skewered and cooked on a rotisserie. “So the fat is continually basting itself as it cooks,” Guy notes, appreciating the traditional method.

The dish is completed with homemade hummus made from cooked garbanzo beans, tahini, salt, garlic, and lemon juice. The beans are mixed by hand to break them down before being processed into a smooth hummus. The Shawarma is then served atop a bed of hummus with a side of pilaf. “The flavor of the lemon is incredible and how it sort of tenderizes the meat,” comments Nyesha. “There’s so much flavor in the meat, and when you get that hummus with it and the pilaf, that’s a meal right there.”

A Heartfelt Farewell

Guy and Nyesha both express their admiration for Haikui and her mother Nelly. “What a fun place. You put so much of your heart in the plate; you can really taste it,” says Guy. “Your daughter was very smart in getting the restaurant but really smart in bringing you in to command the ship.”