Greek & Middle East pastries
The best almond macaroons ever are made at Yasaman Bakery, in the Ritchie Center, 785J Rockville Pike, Rockville, 301 762 5416. Their range of Iranian and Middle Eastern pastries is tantalizing, and they sell shelled pistachios and other nuts, and some dried fruits. Their baklava is made with a chopped nut crust instead of phyllo pastry.
Ten kinds of baklava are baked at Samadi Sweets Cafe, 5916 Leesburg Pike, Falls Church, 703 578 0606, who will ship gift tins of it anywhere in the nation.
For Turkish pastries and breads, try Cernan, 122 Branch Road, SE Vienna, 703 242 0070. Its boreks are particularly good.
Also Simit Bakery for breads as well as pastries, 9558 Main Street (Turnpike Shopping Center), Fairfax, 703 413 5400.
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Greek specialties - 30 May 2008
The closest large Greek community is in Baltimore, with its markets and restaurants. But Middle East markets stock plenty of Greek ingredients, and you can learn to cook it yourself. read more...
Shemali's* - 14 Apr 2008
Shemali's is a Lebanese delicatessen that has suffered, along with the Cleveland Park neighborhood around Wisconsin Ave, from the ditherings and delays in redevelopment of the Giant. It used to have a store in the parking lot of the supermarket, large enough to run a lunch counter that served the best bargain in sharwama and the best lentil soup in the District. But when Giant - around 5 years ago - closed down all the premises it leased out to increase its size, Shemali's disappeared to the medical building at 3301 New Mexico Ave NW. It's there you'll find all the Middle East goodies of its previous location. But no lunch counter. Don't despair, though. Gretta and Joseph Chemali (no, that's not a spelling mistake) can sell you a whole stuffed lamb... read more...
Yekta* - 21 Mar 2008
When Yekta, a Persian market, began 28 years ago, "It was more of a beer and wine deli type," says Cathy Dadras, the daughter of the family that owns and runs it. "But it evolved." She can be found next door in the kitchen of Kabobi, the restaurant that serves delectable grilled meats over Persian fragrant rice. read more...
Greek specialties - 28 Nov 2007
Greek specialties are stocked by most Middle East markets. But if you want to shop as though you were in Greece, head for International Market & Bakery on a Saturday. read more...
Turkish restaurants - 27 Nov 2007
This web site doesn't cover many restaurants. But the following come highly recommended by a number of Turkish eatWashingtonians. They should know. read more...
Lebanese specials - 26 Nov 2007
Where to find some Lebanese specialties. read more...
Feta cheese - 25 Nov 2007
Feta is often overlooked as a cheese. But with its relatively low fat content and range of flavor from mild to forceful, it's worth paying it some attention. True feta cheese, low-fat and healthy, is a far cry from the plastic-packaged sour, salty and pungent packaged cheese from supermarket dairy aisles. read more...
Dried fruits & nuts - 18 Nov 2007
The packages of dried fruits and nuts in general supermarkets are perfectly serviceable. But if you want to offer them as sweetmeats or elevate your fruit cakes to a higher level, buy them loose at a Middle East grocery. read more...
Saffron Lamb Kabobs with Cucumber Yogurt, Tomato Confit and Cinnamon Apricot Couscous - 17 Nov 2007
Tim Elliott, chef of Mie N Yu's recipe is a real Spice Route dish. Apart from the couscous, each component can be prepared well ahead. It's a great dish for a large party, simple to cook and easy to serve. read more...
Greek cooking - home & away - 14 Nov 2007
The closest large Greek community is in Baltimore, with its markets and restaurants. But Middle East markets stock plenty of Greek ingredients, and you can learn to cook it yourself. read more...
Baba Ghanouj - 9 Nov 2007
Abdulkader Niori, chef of Lebanese Taverna, adds yogurt to his recipe for this classic Middle Eastern eggplant dip. read more...
Graham Bartlett is executive chef of Zengo, where you can find almost everything from ceviche to sushi. He caught the “food bug” while traveling with his parents in Mexico. But Paris, not the States nor Latin America was where he went to learn the culinary arts.
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