Middle Eastern Foods Definitions
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!