Best Ethnic Food in New England
FALAFEL, Markos Kabob and More
These fried vegetarian balls, found throughout the Middle East as street food, are usually served wrapped in pita bread, with pickled vegetables and a sauce of sesame or yogurt. Sometimes the main ingredient is fava beans, sometimes chickpeas, sometimes both. The skill is in the spicing and the deep-frying: no blandness, no greasiness, please. Syrian American Mark Awad gets it just right. 126 Boon St., Narragansett, RI. 401-783-9083; narragansettri.com/chamber/min/markos.htm
This large, spongy, slightly sour, crêpe-like bread is made from teff flour and serves as both plate and utensil for Eritrean and Ethiopian cooking. Curry-esque sauces of chicken marinated in garlic, or split peas simmered in red pepper sauce, get ladled on top. It’s an exotic and alluring experience. 739 Massachusetts Ave., Cambridge, MA. 617-864-7447; asmararestaurantboston.com
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