Mor, from Tel Aviv, opened his kosher sandwich shop at 19200 West Dixie Highway in Aventura about two months ago. There are some ten sandwiches on the menu that look like food you would find anywhere else -- such as the "Italian" sub of dried salami, honey-glazed turkey breast, lettuce, tomato, onion, olives and pickles. Or a tuna salad sandwich, or a "New Yorker" of pastrami and corned beef.
But Mor goes beyond American-style deli treats. For instance, the shakshuka stew of tomatoes, peppers and onions capped with two fried eggs. Or the "sabich" sandwich: thin slices of roast eggplant topped with hard-boiled egg, hummus, "tehina," Israeli salad (diced cucumbers, tomatoes, red onion, parsley, lemon juice, olive oil); hot sauce is applied according to stated preference. The sandwich was very tasty, but not as good as the one Mor implored us to order.
"You should try the schnitzel," he told us as we were perusing the menu. "I don't see it listed," I said. "It's not on the menu," he replied -- five glorious words that people who love food are always hoping to hear. "But everybody loves the schnitzel."
It's a thin chicken cutlet, tightly coated with sesame-flecked breading and fried to an attractive hue. Of course by the time the hummus (made in-house), tehina, Israeli salad, pickles and hot sauce are applied, the flavor of the chicken becomes almost irrelevant. The combination of it all is delicious, especially served on ;a warm, soft baguette -- the par-baked sort that gets finished on premise.
The menu lists pita as a bread option, but Mor shakes his head. "I used to carry pita," he says. "but everybody wants it on baguette." At $6.95, the chicken-hummus sandwich is about the same price (or lower) that other places charge for a hummus sandwich without the chicken or eggplant. And the servings here are quite large.
Another signature of the house is the boureka, made daily on the premises -- except, alas, on Sundays, which is when we stopped by. Neighborhood businesses are closed and few customers come around on this day, so Mor keeps production scaled down. We'll have to return on a weekday for the bourekas, which come in beef or potato (and sometimes spinach).
A special main plate is rotated weekly: Monday brings steak on baguette ($9.95); Tuesday is "authentic Moroccan couscous" ($7.95); Wednesday is Moroccan fish or fish balls ($7.95); meatball sub is served Thursdays. And on Friday, Mor offers prepared foods and salads for Shabbat (salads start at $2.99).
It's a small and humble little spot, but Mor's is worth a visit if only for the aforementioned sandwiches and specialty items. Just about everything is made on premise, and everything is under $10. That's what I call getting Mor for your money.
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