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The core establishments are Syrian and Lebanese, with the earliest dating to the s.
The smell of charcoal smoke wafts down the street, which bustles with shoppers. Cafes feature kebabs grilling in the windows as a come-on to passersby. Jitney buses run 24 hours a day from Port Authority Gates 51 and 56 to Paterson, making local stops along Main Street. Above: Fattal's interior and bre.
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Inside at the back is a mammoth brick oven, one of the first to turn out pitas in New Jersey. A seating area is provided. Also available are a full range of Middle Eastern pastries; chicken and lamb shawarma; potato, cheese, and spinach pies; and daily specials. Additionally, the complex sells jewelry, groceries, and imported produce, such as green-husked fresh almonds. It also offers religious artifacts both Muslim and Christian, 14 kinds of olives, books, candies and other sweets, and recorded music and electronics.
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To a newcomer, it constitutes a contemporary museum of Middle Eastern culture. A brick hearth is once again the focus of the enterprise, which specializes in Lebanese fare.
One of the best dishes is a fascinating pomegranate lahmacun, a flatbread slathered with finely ground lamb and fruit syrup. A garlicky chickpea stew and plate of miniature makanek sausages were other hits at our table, but none quite beat the pita sandwich stuffed with french fries and dressed with dill pickle spears and a searing garlic mayonnaise.
Eating through the middle eastern streets of paterson, nj
Open for breakfast, lunch, and dinner. Above: Aleppo peppers and kibbeh. Below: Al-Kumah exterior and the sigara bureka at Toros. Nablus Sweets — Named after a city on the West Bank, this airy Palestinian bakery is decorated with color photos of Levantine landmarks and filigreed brassware. It confines itself to pastries no coffee most times of the daybut provides comfortable tables to eat them. The pride of Nablus Sweets is knafeh, a round orange pie with a sprinkling of pistachios and a crust of gooey white cheese.
Other pastries are custard-filled, honey-drenched, and flaky with filo dough. Baklava is only the beginning.
Open until 11 p. Of the three types of kibbeh the ature dish of Syria offered, one is a raw lamb tartare, another a pastry with a cracked-wheat crusted shaped like a submarine, while a third, rarely seen in the New York area, resembles a small pie and is grilled over charcoal. The restaurant is decorated with photos of the Citadel, a fortified palace of medieval vintage that overlooks the city of Aleppo.
Toros — During the period of the Ottoman Empire, Turkey disseminated its foodways thoughout the Middle East, so that Turkish fare became part of other Middle Eastern cuisines. Yet it retains many unique dishes of its own, the profusion of kebabs and the things done with them being a case in point. Order the Iskandar kebab and get slices of lamb or chicken doner kebab and toasted pita inundated with tomato sauce and yogurt.
It makes a supremely delectable gutbomb. For more delicate eaters and vegetarians, there are sal and bread dips galore, and sigara bureka — thin pastry flutes oozing gooey white cheese.
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All kebabs are cooked over charcoal, and this is another good place to check out the Aleppo kebab. One delight is arayes with meat, a pita blanket wrapped around garlicky lamb patties. The baba ganoush here is also top notch.
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