A colorful mural, framed by “stones” and a dried pomegranate tree, depicts traditional bread baking in the old country, including a waterfall of sifted flour and a stone oven called a taron that’s built into the ground.

Flatbreads rest on trays and counters, but don’t sit for long.

Mush’s Lahmajun ($0.90) features crisp edges and a savory topping of spiced ground beef, crushed tomatoes and herbs.

Like most Middle Eastern bakeries in Los Angeles, Mush features two different cheese pies. Their spicy cheese beorek ($3) incorporates molten Cacique cheese, chilies and herbs, uniting spicy and salty elements in crisp pastry.

Mush also makes a triangular cheese beorek ($1.50) that tastes sweeter.

Spinach beorek ($1.50), which looks identical from the outside, features a chile-flecked filling of cooked spinach and onions.

Meat Beorek ($2.50) has crimped edges, crispy exterior, and contains juicy, well-spiced ground beef.

Everything at Mush Bakery is solid except for Maneishe ($1) that had the texture of dry focaccia and featured a heavy application of olive oil and za’atar, the savory Middle Eastern spice mixture that includes oregano, sumac, thyme and sesame seeds.

Tahini Bread ($1.25) is Mush Bakery’s only sweet offering, and they make an especially good version. The sesame-strong disc is typically crispy, but at Mush, it’s pull-apart, pastry-like and richer than other tahini breads around town.