Word: tahini
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Restaurant owner Ahmed H. Naguib predicted that the Kaftka Kabob will be a popular dish. According to the menu, it contains ground beef mixed with various spices, vegetables, and mint and tahini sauce...
Enjoy Flash Fried Calamari with Chic Peas & Tahini Mayonnaise ($10.25) along with a main course of Charcoal Duck Breast and Roasted Leg with Rhubarb Coulis & Quinoa Grains ($21.50). After your meal head downstairs to the Red Room, where hipster crowds sip cocktails. Sonsie is a classic choice, so grab your camel hair blazer or your Balenciaga bag and head over...
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...
...looking for shawarma on the go, this is it. Shawarma King is a casual eatery that caters to a steady flow of take-out clientele. The restaurant specializes in shawarma sandwiches—tender, marinated slices of chicken, lamb or beef rolled in a warm pita, drizzled with tahini sauce, and stuffed with parsley, onions, tomatoes and dill pickles. While they wait, customers can watch the countermen slicing the steaming chunks of meat off the upright shawarma machine, or browse the assortment of imported canned juice drinks and pre-packaged desserts. Lebanese co-owner Hasan Kassab credits...
...satisfying and delightful appetizers hit that spot quite wonderfully. The pumpkin börek ($8)—a savory version of pumpkin pie wrapped in a delicate layer of pastry—is very mildly pumpkin-y, spiced to heavenly autumnal perfection and topped with apple, arugula and tahini. For those who like to play with their food, the dolma—a crispy fried-dough wafer served with hot goat cheese, beet tzatziki and bean plaki—allows an experimental diner to try these three treats in a variety of combinations. The warm goat cheese in particular...