Arayes, Stuffed Pita Sandwiches of the Levant
The parsley/onion/sumac mixture is classic for a reason, the lemony sumac brightening the pungency of the onion, with the earthiness of the parsley helping to calm the bite.
Tagged: pita
The Donair, Canada’s Kebab
As with other kebabs of this type, Donair are said to be best when cut directly from the spit and onto the bread they’ll be served in. The less time between the fire and one’s mouth the better.
My Shawarma
Fast casual Mediterranean restaurants are a growing niche, both in the Chicago area and around the country. (Or around the world–there is in fact a small chain in Dubai that shares a name with...
Sabich, Street Food of Israel
Sabich is a sandwich of fried eggplant and hard-boiled egg, stuffed into a pita with salad and sauce, originating in the Tel Aviv district of Israel. The street food is said to have originated...
Beirute by way of Brazil
According to the Wikipedia List of Sandwiches (all hail), the Beirute is “Melted cheese, sliced fresh tomatoes, lettuce leaves, sliced ham on Arab bread” and gives the origin as Brazil. That’s not much to...
The Gyros of Illinois
The first gyro I ever had was in my freshman year of college, at SIU in Carbondale, IL, in the cafeteria of all places. I’ve talked about my small-town upbringing and my food fussiness...
Falafels–Proof that God Doesn’t Hate Vegans
About a year and a half ago, in an effort to quickly whip up some content for what was then a 24 hour old, nearly empty website, I wrote a short piece about my lunch that...
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