Middle Eastern Foods Definitions

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Baba Ghanough: A Mediterranean dip made of roasted, pureed eggplant.

Bulgur Wheat: Cracked wheat. A key ingredient in tabbouleh.

Baklava: A sweet pastry made of layers of filo pastry, chopped nuts, sweetened with syrup or honey.

Falafel: Chickpeas ground with parsley, cilantro, spices, formed into balls and deep-fried.

Hamutsim: Assorted seasonal pickled vegetables, may include: cauliflower, beets, carrots, radishes, olives

Hummus: A Mediterranean dip made of pureed chickpeas and tahini.

Kasha: Buckwheat groats.

Kebab: (also spelled: kabob) Chunks of marinated meat grilled on a skewer.

Kufta: Minced ground beef, mixed with spices, onion, parsley.

Pita: Middle Eastern flatbread with a pocket. Typically used for sandwiches.

Shawarma: Sliced Lamb and Beef, slowly roasted with seasonings, on a vertical roasting grill, served in a rolled soft, pita. Also known as a “gyro”.

Shish Kebab: (also spelled: kebap, kabab, kebob, kabob, kibob) Any variety of food served on a skewer.

Tabouleh: (also spelled: Tabouli): Cracked wheat salad made with parsley, tomatoes, cucumber and mint.

Tahini: (also spelled: Tehina): Condiment made of ground sesame seeds. Common topping for falafel.

Zatar: (also zaatar, za’tar, zatar, zatr, zattr, zahatar, zaktar or satar) A popular Middle Eatern herbal condiment usually made from oregano, basil, thyme and savory, mixed with sesame seeds, salt, as well as other spices.

Allan’s Falafel: Your Go-To place for fresh, delicious, homemade Middle Eastern cuisine!

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