Mediterranean Food Glossary
Master the terms, pronunciations, and cultural context behind our authentic Mediterranean and Persian cuisine
Welcome to your comprehensive guide to Mediterranean, Persian, and Middle Eastern culinary terminology. Whether you're a first-time visitor or a seasoned enthusiast, this glossary will help you navigate our menu with confidence and deepen your appreciation for these ancient cuisines.
How to Use This Glossary
- Click any term to learn its pronunciation, meaning, and cultural significance
- Look for the "At Carnys" notes to see how we prepare each dish
- Follow menu links to explore specific dishes on our full menu
- Use this guide while ordering to ask your server informed questions
Culinary Terms by Category
Appetizers & Mezze
Mezze
Pronunciation: MEH-zeh
A selection of small dishes served as appetizers in Mediterranean and Middle Eastern cuisine
Origin: From Persian "maza" meaning taste or snack
At Carnys: Our mezze platter features hummus, baba ganoush, labneh, and warm pita
Hummus
Pronunciation: HOOM-us
A creamy dip made from chickpeas, tahini, lemon juice, and garlic
Origin: Ancient Levantine dish, popular across the Mediterranean
At Carnys: House-made daily with extra virgin olive oil and paprika
Baba Ganoush
Pronunciation: BAH-bah gha-NOOSH
Smoky eggplant dip blended with tahini, garlic, and lemon
Origin: Levantine dish meaning "spoiled father" or "pampered papa"
At Carnys: Roasted over open flame for authentic smoky flavor
Labneh
Pronunciation: LAB-neh
Strained yogurt cheese with a thick, creamy texture
Origin: Traditional Middle Eastern dairy product
At Carnys: Served with za'atar, olive oil, and fresh herbs
Falafel
Pronunciation: fuh-LAH-fel
Deep-fried balls made from ground chickpeas or fava beans with herbs and spices
Origin: Ancient Egyptian dish, now popular throughout Middle East
At Carnys: Crispy golden exterior, fluffy herb-packed interior
Dolma
Pronunciation: DOHL-mah
Grape leaves stuffed with rice, herbs, and sometimes meat
Origin: Ottoman Turkish, meaning "stuffed thing"
At Carnys: Hand-rolled with aromatic rice and Mediterranean herbs
Main Dishes & Proteins
Kebab/Kabob
Pronunciation: keh-BOB
Grilled meat (or vegetables) on skewers, often marinated
Origin: Persian origin, spread throughout Middle East and Mediterranean
At Carnys: We specialize in koobideh, joojeh, and shish kabobs
Koobideh
Pronunciation: koo-bee-DEH
Ground meat (beef or lamb) kabob seasoned with onions and spices
Origin: Classic Persian kebab, "koobideh" means "pounded" or "slammed"
At Carnys: Our signature dish - hand-ground beef and lamb on saffron rice
Joojeh Kabob
Pronunciation: joo-JEH kah-BOB
Saffron-marinated chicken kabob, tender and aromatic
Origin: Persian chicken kebab, "joojeh" means "young chicken"
At Carnys: Marinated 24 hours in saffron, yogurt, and lemon
Ghormeh Sabzi
Pronunciation: gor-MEH sab-ZEE
Persian herb stew with kidney beans, dried limes, and tender lamb
Origin: Iran's national dish, "ghormeh" means braised, "sabzi" means herbs
At Carnys: Slow-cooked with fenugreek, parsley, cilantro, and Persian limes
Shawarma
Pronunciation: shuh-WAR-mah
Thinly sliced meat cooked on a vertical rotisserie
Origin: Levantine Arabic, from Turkish "çevirme" meaning "turning"
At Carnys: Available as a wrap with tahini sauce and pickled vegetables
Rice & Grains
Tahdig
Pronunciation: tah-DEEG
Crispy golden rice crust from the bottom of the pot
Origin: Persian delicacy, "tah" means bottom, "dig" means pot
At Carnys: The most prized part of Persian rice - crispy, golden, and buttery
Zereshk
Pronunciation: zeh-RESH-k
Dried barberries, small tart red berries
Origin: Persian ingredient, adds sweet-tart flavor to rice dishes
At Carnys: Featured in our Zereshk Polo - saffron rice with barberries
Polo
Pronunciation: POH-low
Persian-style steamed rice, often mixed with ingredients
Origin: Persian word for rice pilaf
At Carnys: Fluffy basmati rice steamed with butter and saffron
Bulgur
Pronunciation: BULL-gur
Parboiled cracked wheat, common in Middle Eastern cuisine
Origin: Turkish origin, key ingredient in tabbouleh and kibbeh
At Carnys: Used in our authentic kibbeh and tabbouleh salads
Ingredients & Spices
Tahini
Pronunciation: tah-HEE-nee
Paste made from ground sesame seeds
Origin: Arabic word meaning "to grind", essential in hummus and baba ganoush
At Carnys: We import premium tahini for our mezze
Za'atar
Pronunciation: ZAH-tar
Middle Eastern spice blend of dried thyme, oregano, sumac, and sesame seeds
Origin: Ancient Levantine herb mixture
At Carnys: Sprinkled on labneh, flatbreads, and salads
Sumac
Pronunciation: SOO-mak
Tangy, lemony spice made from dried sumac berries
Origin: Mediterranean and Middle Eastern seasoning
At Carnys: Adds tartness to salads and grilled meats
Saffron
Pronunciation: SAF-ron
The world's most expensive spice, from crocus flower stigmas
Origin: Persian cultivation, prized for golden color and delicate flavor
At Carnys: Essential in our Persian rice and joojeh marinade
Harissa
Pronunciation: hah-REE-sah
Hot chili pepper paste with garlic, caraway, and olive oil
Origin: North African (Tunisian) condiment
At Carnys: Available as a spicy accompaniment to kebabs
Pomegranate Molasses
Pronunciation: POM-eh-gran-it moh-LASS-ez
Thick, tangy syrup made from reduced pomegranate juice
Origin: Persian and Levantine ingredient for sweet-tart flavor
At Carnys: Used in marinades and salad dressings
Desserts & Sweets
Baklava
Pronunciation: bah-klah-VAH
Layered phyllo pastry with nuts and honey syrup
Origin: Ottoman Turkish, popular across Mediterranean and Middle East
At Carnys: Made with pistachios, walnuts, and rose water honey
Kunafa
Pronunciation: koo-NAH-fah
Shredded phyllo pastry dessert with cheese center and sweet syrup
Origin: Levantine dessert, particularly popular in Palestine and Jordan
At Carnys: Served warm with orange blossom syrup
Halva
Pronunciation: HAHL-vah
Dense, sweet confection made from tahini or semolina
Origin: Arabic word meaning "sweet", variations across Mediterranean
At Carnys: Offered as a traditional after-dinner treat
Beverages & Hookah
Hookah/Shisha
Pronunciation: HOO-kah / SHEE-shah
Water pipe for smoking flavored tobacco
Origin: Persian "hookah" or Arabic "shisha" (glass), ancient social tradition
At Carnys: We offer 40+ premium hookah flavors and nicotine-free options
Turkish Coffee
Pronunciation: TUR-kish KAHF-fee
Finely ground coffee boiled with sugar, served unfiltered
Origin: Ottoman Turkish tradition, "kahve" from Arabic qahwa
At Carnys: Prepared traditionally in a cezve with cardamom
Kava
Pronunciation: KAH-vah
Pacific Island root beverage known for relaxation properties
Origin: Polynesian ceremonial drink, increasingly popular in wellness culture
At Carnys: Featured in our Botanical Bar with traditional shell service
Doogh
Pronunciation: DOOG
Savory yogurt drink with mint and salt
Origin: Persian refreshing beverage, similar to ayran
At Carnys: Traditional accompaniment to Persian meals
Common Questions About Mediterranean Cuisine
What is the difference between mezze and appetizers?
What is the difference between mezze and appetizers?
Mezze is a Mediterranean and Middle Eastern tradition of serving multiple small dishes family-style, encouraging sharing and conversation. Unlike Western appetizers that are typically individual courses, mezze creates a communal dining experience with 3-6+ dishes served simultaneously.
How do you pronounce tahdig?
How do you pronounce tahdig?
Tahdig is pronounced "tah-DEEG" (emphasis on the second syllable). It means "bottom of the pot" in Persian and refers to the prized crispy rice crust that forms at the bottom of the rice cooker. Many consider it the best part of Persian rice.
What is the correct pronunciation of kebab?
What is the correct pronunciation of kebab?
Kebab (or kabob) is pronounced "keh-BOB" with emphasis on the second syllable. The spelling varies by region - "kebab" is more common in Middle Eastern countries while "kabob" is often used in Persian and American contexts.
Is tahini the same as hummus?
Is tahini the same as hummus?
No. Tahini is a paste made from ground sesame seeds and is an ingredient IN hummus. Hummus is a complete dip made from chickpeas, tahini, lemon juice, garlic, and olive oil. Think of tahini as similar to peanut butter - it's one ingredient that contributes to a larger dish.
What does za'atar taste like?
What does za'atar taste like?
Za'atar is an earthy, tangy, and slightly nutty spice blend. It combines dried thyme and oregano (herbal), sumac (tangy/lemony), and toasted sesame seeds (nutty). The result is complex and aromatic, perfect for flatbreads, labneh, salads, and grilled meats.
What is the difference between Persian and Mediterranean food?
What is the difference between Persian and Mediterranean food?
Persian (Iranian) food is a specific cuisine within the broader Mediterranean family. Persian cuisine emphasizes rice dishes, saffron, pomegranates, and intricate flavors. Mediterranean is an umbrella term including Greek, Turkish, Lebanese, and Persian foods, unified by olive oil, fresh herbs, and grilled meats but with distinct regional variations.
Pro Tips for Ordering
Start with Mezze
Order 2-3 mezze dishes to share - it's the traditional way to begin a Mediterranean meal and helps you sample multiple flavors.
Ask for Tahdig
Don't be shy! Tahdig (crispy rice) is highly prized in Persian cuisine. Ask your server if it's available - it's a special treat.
Try a Mixed Grill
Can't decide? Our mixed grill platter lets you sample koobideh, joojeh, and lamb chops all on one plate.
Pair with Hookah
After dinner, enjoy a traditional hookah session. Mint or double apple flavors complement Mediterranean meals perfectly.
Ready to Experience Authentic Mediterranean Cuisine?
Now that you know the terminology, come taste the real thing at Carnys