The Ultimate Guide To Middle Eastern Restaurants In New York

New York City is a melting pot of cultures and cuisines, with Middle Eastern food being one of its brightest culinary stars. From smoky kebabs to creamy hummus, the city offers authentic flavors from Lebanon, Syria, Egypt, Turkey, and beyond. Whether you’re craving a late-night shawarma or a family-style feast, these 10 exceptional Middle Eastern restaurants deliver unforgettable dining experiences across the five boroughs and beyond.

1. Tanoreen: Brooklyn’s Palestinian Gem

Located in Bay Ridge, Tanoreen serves Palestinian cuisine that has locals and tourists alike making the journey to Brooklyn. Chef Rawia Bishara transforms traditional recipes from her childhood in Nazareth into modern masterpieces without losing their authentic roots.

The lamb kafta – seasoned with onions, parsley, and secret spices – arrives sizzling hot alongside house-made tahini. Don’t miss the knafeh for dessert, a sweet cheese pastry soaked in orange blossom syrup that perfectly balances sweet and savory notes.

Family-owned since 1998, Tanoreen’s walls are adorned with Palestinian art and photographs, creating a warm atmosphere that complements the generous portions and vibrant flavors that have earned Chef Bishara multiple James Beard nominations.

2. Ilili: Lebanese Luxury in Flatiron

Stepping into Ilili feels like entering a modern Beirut dining room, with its soaring ceilings, intricate woodwork, and moody lighting. This Flatiron District landmark elevates Lebanese cuisine to fine dining status without losing its soul.

Chef Philippe Massoud’s menu features standouts like the duck shawarma with fig jam and garlic whip – a creative twist on the street food classic. The mezze platters arrive beautifully arranged, encouraging sharing and conversation among diners.

What makes Ilili special is its ability to honor traditional Lebanese techniques while introducing unexpected ingredients. Their homemade pita, baked fresh throughout service, arrives steaming at the table – perfect for scooping up their silky-smooth hummus topped with pine nuts toasted in olive oil.

3. Mamoun’s Falafel: Greenwich Village Institution

Since 1971, this tiny spot on MacDougal Street has been serving what many New Yorkers consider the gold standard for falafel. Mamoun’s crispy chickpea fritters, wrapped in warm pita with tahini and hot sauce, have satisfied late-night cravings for generations of Village residents and NYU students.

The recipe hasn’t changed in years: chickpeas ground with herbs and spices, formed into balls and fried to golden perfection. At under $5, the falafel sandwich remains one of the city’s best food bargains.

While the original location barely fits a handful of customers, Mamoun’s has expanded to several locations across the city and beyond. Yet devotees swear the original tiny storefront produces the most authentic experience – complete with the no-nonsense service and the intoxicating aroma of spices that wafts down MacDougal Street.

4. Au Za’atar: East Village Arabian French Bistro

Named after the wild thyme blend essential to Levantine cooking, Au Za’atar brings together Lebanese, Syrian, and Moroccan influences with French techniques. Their tableside shawarma – a vertical spit of marinated meat that slowly rotates beside an open flame – creates an interactive dining experience unique in the city.

Chef Tarik Fallous draws from his mother’s recipes, serving comforting classics like moussaka and mujadara (lentils and rice with caramelized onions). The restaurant’s warm ochre walls and vintage photographs create a homey atmosphere that matches the soul-warming food.

Weekend brunches feature shakshuka with freshly baked pita for dipping into the spicy tomato and egg mixture. The restaurant’s small but thoughtful wine list includes selections from Lebanon’s Bekaa Valley, offering diners a chance to explore Middle Eastern viticulture alongside their meal.

5. Ravagh Persian Grill: Iranian Excellence in Midtown

Perfumed rice is the star at this Persian standout, where each grain is perfectly separate yet tender. Their signature tahdig – the prized crispy rice crust – comes topped with your choice of stew, like the tangy ghormeh sabzi (herbs and kidney beans) or fesenjan (pomegranate walnut).

Kebabs arrive still sizzling from the grill, the meat marinated in saffron and lemon to achieve that distinctive Persian flavor profile. The koobideh – ground meat kebab – has a loyal following for its juicy texture and perfect char.

While the Midtown East location’s decor is simple, the hospitality is genuine. Servers often guide first-timers through the menu, suggesting combinations and explaining traditional eating styles. Don’t skip the house-made doogh, a savory yogurt drink with mint that perfectly complements the rich flavors of Persian cuisine.

6. Yemen Café: Authentic Yemeni in Boerum Hill

The fragrance of slow-cooked lamb and cardamom-infused rice greets you at this family-run Yemeni restaurant on Boerum Hill. Their signature dish, mandi, features fall-off-the-bone lamb served atop fragrant rice cooked in clay ovens using traditional techniques from Yemen’s Hadramout region.

Meals begin with maraq, a soul-warming lamb broth served with fresh-baked flatbread. The fahsa – a bubbling stew of shredded lamb in fenugreek sauce – arrives in a traditional stone bowl that keeps it piping hot throughout the meal.

The no-frills dining room features long communal tables where locals and Yemeni cab drivers break bread together. True to Yemeni tradition, meals are often eaten by hand, scooping up the flavorful rice and meat with pieces of flatbread. For the full experience, end your meal with sweet Yemeni tea infused with cardamom and cinnamon.

7. Balade: Modern Lebanese in the East Village

At Balade, traditional Lebanese street food gets a contemporary update while maintaining authentic flavors. Their man’oushe – Lebanese flatbreads baked to order – come topped with zaatar (wild thyme blend), cheese, or minced lamb, offering a perfect introduction to Lebanese breakfast traditions.

The sunny corner space features large windows and Lebanese artwork, creating a casual yet stylish atmosphere. Their samkeh harra – whole fish with spicy tahini sauce and pine nuts – showcases the coastal influences in Lebanese cuisine, often overshadowed by the country’s more famous meat dishes.

Weekends bring animated brunches where diners customize their own man’oushe at the table. The restaurant’s name means “fresh” in Lebanese Arabic, reflecting both their ingredient philosophy and the breezy, contemporary approach to time-honored recipes that has made Balade a neighborhood favorite since opening in 2010.

8. Cafe Mogador: Moroccan Magic in the East Village

Since 1983, Cafe Mogador has been transporting East Villagers to Marrakech through its authentic Moroccan cuisine and bohemian atmosphere. The tagines – slow-cooked stews named after the conical clay pots they’re prepared in – are legendary, particularly the lamb with prunes and almonds that balances sweet and savory perfectly.

Moroccan breakfast is the weekend draw, featuring eggs poached in a spicy tomato sauce (shakshuka) alongside house-made merguez sausage. The restaurant’s mint tea, poured from ornate silver teapots, follows the Moroccan tradition of being served from height to create a frothy top.

Founded by Moroccan-born Rivka Orlin, Mogador remains family-operated, with second-generation family members now involved. The restaurant’s staying power through decades of East Village changes speaks to both the quality of its food and the warm, inclusive atmosphere that makes newcomers and regulars alike feel at home.

9. Gazala’s Place: Druze Cuisine on the Upper West Side

Chef Gazala Halabi introduces New Yorkers to the distinctive cuisine of Israel’s Druze community at her eponymous restaurant. The paper-thin saj bread – baked on a domed griddle before diners’ eyes – is a specialty rarely found elsewhere in the city.

Druze cuisine features vegetable-forward dishes like the bourekas, flaky pastries filled with Bulgarian cheese and spinach. The restaurant’s signature item is the sabanekh, a spinach pie with lemony sumac and onions wrapped in that impossibly thin bread.

The small, homey space feels like dining in Chef Gazala’s personal kitchen, which essentially it is – she’s often visible rolling out dough and chatting with regulars. As one of the few Druze restaurants in America, Gazala’s offers a unique opportunity to experience this lesser-known Middle Eastern cuisine that blends influences from throughout the Levant region.

10. Haandi: Pakistani-Indian Crossover in Curry Hill

In the heart of “Curry Hill,” Haandi stands out for its focus on the frontier cuisine where Middle Eastern flavors meet South Asian techniques. Their chapli kebabs – spiced ground meat patties named for their sandal-like shape – represent the Afghan-Pakistani border region’s distinctive cooking style.

The lunch buffet draws nearby office workers for generous portions of frontier classics like haleem (a slow-cooked wheat and meat porridge) and paya (trotter stew). Tandoor-baked breads like the flaky paratha arrive piping hot, perfect for scooping up the restaurant’s rich gravies.

While the decor is utilitarian, the food is anything but basic. Family recipes passed down through generations inform dishes like the frontier chicken karahi, cooked and served in the wok-like vessel that gives it its name. For those seeking the Middle Eastern-Indian fusion that developed along ancient trade routes, Haandi delivers authentic flavors without pretension.