2009,January 16,“Marian Burros”, inPenn Quarter’s International Flavor:
Beware the warm, pouffed-up pitas, served with a beautifully seasoned olive oil: they are as addictive as potato chips and perfect for nibbling while poring over the intriguing selection of Greek, Turkish and Lebanese mezze.
2016 July 5,Alissa J. Rubin,“From Refugee Chefs, a Taste of Home”, inNew York Times:
Moaaoya Hamoud, 26, another Syrian refugee and a onetime journalist who also has restaurant cooking experience, makes the mezzes.