Photos: Momed Cafe in Beverly Hills

Falafel with green tahini sauce and house-pickled vegetables.  (Irfan Kahn / Los Angeles Times)

Left to right, classic Mediterranean dips, muhammara, hummus and tzatziki.  (Irfan Kahn / Los Angeles Times)

Tuna brochette with grape leaf salsa.  (Irfan Kahn / Los Angeles Times)

Pide made with oven-roasted wild mushrooms, Coleman Family Farm’s spigarello and Akawi cheese.  (Irfan Kahn / Los Angeles Times)

Cafe owner Alex Sarkissian pours Turkish coffee.  (Irfan Kahn / Los Angeles Times)

Jidori chicken fattoush salad with wood-roasted chicken breast, Little Gem lettuce, cucumber, tomato, onion, crispy pita and sumac dressing.  (Irfan Kahn / Los Angeles Times)

The Momed lamb burger with crispy shallots and cucumber yogurt on a challah bun with Momo chips.  (Irfan Kahn / Los Angeles Times)