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Babaganoush -
Mediterranean General
Mashed eggplant, mixed with various seasonings, depending upon the
nationality (among the options are Tahini, lemon, garlic, cumin, olive
oil and sometimes yogurt.) Variations are available in many
different countries, known by numerous names such as Patlican Salatasi
(Turkish), Mutabal (in Armenia), and the difficult name of
Melitzanosalata (Greek.) But no matter how you say it, it's
pretty nice...creamy, smoky and pleasant to the palate.
Would I try again?
Yes
Where I found it:
Honestly, I forget....
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Falafel -
Middle Eastern
A middleeastern fried ball of fava beans or chickpeas. (The fava
beans give the interior part of the ball a wonderful, startling green
color.) Good for a veggie protein source, these little guys
aren't particularly *healthy* (after all, they're fried), but they are
tasty - served up commonly on pita bread with hot sauce, tahini, yogurt
sauce or hummus.
Would I try again? Yes -
this stuff is really nice change, whenever you're just not in the mood
for asian, and want something at least a little exotic and tasty...
Where I found it: Falafel
can be found throughout the city (especially the East Village).
The two places I've tried it are Chickpea
(recommended) and Cinderella
Falafel (sadly not recommended.)
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Morroccan Cigar
- Morracan
Beef, chicken or vegetables, wrapped in a crispy cylindrical
pastry. Deep fried, it's rather similar to your average Chinese
egg roll - though with a slimmer silhouette.
Would I try again? Nah - too much like an egg roll (at least from
this restaurant)
Where I found it: Casbah Rouge
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Spanakopita -
Greek
Spinach pie, wrapped in flaky layers of phyllo dough, and filled with a
creamy mixture of spinach and feta cheese. Nice, and light and
tasty. (Phyllo dough is always good.) Often eaten as a
snack (if you like it, you should really also check out tyropita, seen
below)
Would I try again?
Dag it, if it weren't for the (non-soy) cheese, definitely!
Where I found it:
Actually, at a Greek booth at a Ren Faire at the Cloisters. Go
figure.
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Tabouli/Tabbouleh
-
Lebanese
A finely chopped salad dish, made from an
only slightly-grainy mixture of bulgur, parsley, scallion, lemon,
tomato and seasonings. Often used as a meze (appetizer/tapas
dish.) What can I say? It's good stuff, and healthy, too.
Would I try again?
Yes
Where I found it:
Oh, different places (okay, I can't remember exactly.)
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Tagine -
Moroccan
A spicy thick stew, named for the uniquely
shaped vessel in which is served (the bowl is round, topped with a
stove like funnel - which traps in the heat and keeps it cozy
warm. A popular Moroccan dish, Tagines can be made from
meat, chicken...or even vegetarian.
Would I try again?
Not from here (it came across in Casbah Rouge as just plain stew)
- but maybe someday again.
Where I found it: Casbah Rouge
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Tahini -
Mediterranean (General)
More a seasoning than a dish,
Tahini is ground up sesame seeds, resulting in a paste used as a
primary ingredient in dishes such as Babaganoush (eggplant paste), and
the sweets known as halva. In middle eastern cuisine, it can also
be used as a spread on bread. Interesting stuff, and ubiqitous in
many examples of Mediterranean fare.
Would I try again?
Yes
Where I found it:
Lots o' places
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Tiropita - Greek
A flaky phyllo dough pie, filled with a combination of
cheese/egg. Despite what you might think, the result is light and
tasty...and very nice.
Would I try again?
Please, somebody make this with soy cheese...then the answer would be
yes!
Where I found it:
The Cloisters. (It was a Greek food table, in the midst of a
Rennaissance Faire.) Don't know why, but it was definitely a plus. |
