Word: ganoush
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Dates: during 2000-2009
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...falafels are distinctively dark green, with a crunchy outer shell—so light that it’s nearly impossible to distinguish between the baked and fried varieties offered at Sepal. The evening buffet, available Mondays through Wednesdays, presents a basic selection of fatoush salad, hummus and baba ganoush, okra with cilantro and garlic, chicken with sumac, lima beans and a deliciously savory maklouba—hearty chunks of lamb or tofu, cauliflower and eggplant sealed with rice and cooked in lamb broth, then turned upside down and served steaming hot. Other Sepal specialties include the warm, filling...
This brightly-decorated, cozily-romantic café has been tucked away off Newbury Street for 12 years. According to owner Moshe Sander, local students and visiting tourists flock to his handmade tables for platters of falafel, shawarma and kebabs. Served on a bed of creamy baba ganoush, tahini and slightly salty hummus drizzled with olive oil and paprika, Sander’s falafel is crunchy and crispy on the outside, with a heavy, crumbly inner texture. Accented by onions and green peppers, the mixed chicken and lamb kebabs arrive sizzling at the table, while the chicken and lamb shawarma selections...
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