Saturday, April 20, 2013

Kamikaz Sub

 A thin, grilled chicken breast meat patty with lettuce, tomato, mild Middle Eastern pickle spears, gobs of mayo and french fries on a sesame seed sub roll,

from Mido.

Thursday, April 11, 2013

Rice and Goat

Tender goat meat with a rice pilaf, house-made hot sauce (jalapeno), and salad, plus a banana, a ubiquitous accompaniment to Somali meals, and Somali tea (shaah).

at East Africa and Middle East Restaurant, 6121 Hillcroft.(CLOSED)

Saturday, April 6, 2013

Fattah Lahm

Pita bread cooked in butter and broth with herbs (cilantro and cumin among them), mixed with shredded lamb.

At Yemeni Cafe.

Wednesday, April 3, 2013

Koshary, Sahlab and Konafa

Koshary - Egyptian version of a 'mess of pottage' from Biblical times - brown lentils, rice, caramelized onions and macaroni, garnished with chickpeas and garlic tomato sauce (daqqah), served with additional tomato sauce and house-made hot sauce (shattah) to dress as desired.

Sahlab - a fragrant Middle Eastern hot beverage made from the ground roots of an orchid, garnished with grated coconut, raisins, chopped pistachios and slivered almonds.  The authentic ingredient is very rare and expensive and a substitute is often served.

Konafa - a Middle Eastern cheese pastry with a layer of a mild white, feta-like cheese sandwiched between layers of grated coconut, drizzled with simple syrup, garnished with raisins and crushed pistachios and lightly toasted on a griddle.

From Dandanah Grill and Cafe