What compliment do you give a Christian Arab family who emigrated from Israel in 1969 and turned a dumpy little Lebanese market on Seventeeth Street off South Dixie Highway into something akin to a Persian empire, a market-bakery-restaurant where the fare was in as much demand as the hard-to-find Middle-Eastern spices? Easy: You've got balls. Falafel balls, to be exact, in addition to kibbeh (ground meat and cracked wheat) and kafta kebab (ground lamb). Granted the Mazzawi family does extremely well with its baking operation, fully automated factories that supply restaurants, cruise ship lines, and national bakery labels with pita bread. But it's the falafel -- ground, spiced chick peas hand-molded and deep-fried, stuffed into the signature pocket bread, and garnished with red onions and shredded cabbage salad -- that made the Daily Bread's reputation, enabling the market to move this past year into its current expansive digs. Fortunately, while the improved store has been drawing novice falafel-eaters, the new packaging (and newfound popularity) hasn't changed that old great taste.