Its origin hotly debated by Middle Eastern countries who all want to claim its fame, Falafel is a wildly popular crunchy iconic street-food made from a ground mixture of chickpeas, fava beans, and tahini (sesame seed paste).
Deep-fried, the seasoned veggie patties can be eaten alone, alongside fresh vegetables, a salad, rice, or in a fresh-baked pita wrapped like a sandwich. At Moby Dick House of Kabob, our falafel entrée is served with basmati rice,
The perfect end to every meal is something sweet. Here at Moby Dick House of Kabob, we are always looking for new and refreshing ways to meet guest expectations. Recently, Moby Dick decided to work on a new dessert menu item, the Moby Cookie. Now available at your favorite Moby location, the sweet round snack, is made from a high gluten wheat flour, brown sugar, dried figs, organic pitted dates, dried apricots, tahini paste made from sesame seeds,
Spinach makes you strong! This popular notion of Spinach is because it is naturally high in iron. Iron is good for your red blood cells and for energy. Spinach is packed full of vitamins which makes it a super-food. Spinach is high in nutrients and low in calories. At Moby Dick, we take our Spinach seriously. The main ingredient in our Veggie Plate and popular Spinach Salad we are careful to source and select only the freshest leaves which are stored in a dry and cool area in our coolers so that it is crisp and full of nutrients when we make each dish.
It’s a well-known fact: food cooked over open flames just tastes better, especially when it’s marinated in exotic seasoning and cooked on a skewer over that flame.
In America, a side dish of marinated garlic cloves might seem a little unusual, but in Persian cuisine, it’s a classic!
Seer torshi (pronounced tor – shee) means “garlic preserved in vinegar.” And that’s basically what it is! Garlic marinated in salt and vinegar until the garlic is tender and sweet.
One of our favorite snacks is the traditional Persian must-o-mooseer (pronounced must-o-moo-sear).
This tasty yogurt dip is a staple of Persian cooking, and it’s actually really simple to make.
Known as “Must-o-Mooseer yogurt with a hair of garlic” in Farsi, the name comes from its two main ingredients — yogurt and Persian shallots.
Culturally, yogurt is a huge part of the of cooking in the region. There is a legend that thousands of years ago,
In America, yogurt-based drinks aren’t very common. But in the Middle East, Eastern Europe, and the Indian subcontinent, creamy yogurt drinks are a way of life.
In India, they drink lassi, often sweetened with fruit. And in Russia, they drink fermented kefir.
If you’ve ever had the rice we serve here at Moby Dick House of Kabob, you may wonder why it tastes so different from the kind of rice you cook at home.
The answer actually isn’t a secret —it’s because we use basmati rice.