FRESH. NATURAL. LOCAL.
Baltimore is a city thriving, experiencing increased growth, personality, and culinary options. Baba's Kitchen, located between Federal Hill and Locust Point in South Baltimore, offers a healthy food experience, unique in its ambience and attitude and one Baltimore is searching for.
Our foods are rich with the Mediterranean flavors and traditions from thousands of years of local, indigenous cultures: Greek Spanokopita, Arabic Tabouleh, Italian Caprese salad and Moroccan CousCous. The dishes are fresh, natural, healthy, and enjoyable. We've designed our dining room to be "Mediterranean-Modern" to create true experiential dining.
We offer in-house and outdoor seating, takeout, and catering. We are environmentally friendly, and proudly offer recycling with an antique "self-bus" station, paper (vs. plastic) to-go bags, and real (re-usable) dinner plates. Because of limited seating, we encourage diners (esp. those taking advantage of our BYOB policy!) to enjoy themselves while being respectful of others that may be waiting.
In the book the Omnivore's Dilemma, Michael Pollan makes a case that today we have so much food to choose from, we are becoming de-sensitized to its tastes and ingredients: "We seemed to have arrived at a place where wisdom... about eating has been replaced by confusion and anxiety."
That is why Baba's hand-selects dishes known for their fresh taste, natural ingredients, and authentic tradition. If you eat with us, we trust you will enjoy the experience, and come again soon.
With Sincerity,
Farid Bishara Salloum
CFO (Chief Falafel Officer)
Baba's Voted by the City Paper as 2011 AND 2009 BEST MIDDLE EASTERN RESTAURANT in Baltimore! The City Paper
See our Yelp & Urbanspoon reviews reviews:
Baltimore press reviews for Baba's Kitchen: The Baltimore Sun - City Paper - The Baltimore Guide
My father (Baba, in Arabic), Bishara Salloum, left the Middle East and came to the United States with his wife (and my mother) Claire in 1957. Leaving friends, family, a rich culture and a key position for a major airline, my father and his Uncle became family pioneers to this Brave New World... Click here for more of Baba's Story.
BABA'S RECIPES
QUINOA TABOULE
Traditionally, Taboule is made with Bulgar Wheat, but there is such a buzz on the health aspects of (Gluten-free, complete Protein) Quinoa, that we decided to incorporate it in ours. This is a great spring-time salad, rich in the fresh herbs that are popping up!
1 c. finely chopped parsely
1 c. Quinoa
2 c. water
1/2 onion, finely chopped
2 Tbsp. fresh mint, finely chopped
1/2 c. diced tomatoes
1/4 c. olive oil
1 tsp. pepper
1 tsp salt
Boil Quinoa in water until all the water is soaked up. Pick parsley, wash twice, lay out to dry, and chop the next day. Add all ingredients together.
BABA'S RECIPES
QUINOA TABOULE
Traditionally, Taboule is made with Bulgar Wheat, but there is such a buzz on the health aspects of (Gluten-free, complete Protein) Quinoa, that we decided to incorporate it in ours. This is a great spring-time salad, rich in the fresh herbs that are popping up!
1 c. finely chopped parsely
1 c. Quinoa
2 c. water
1/2 onion, finely chopped
2 Tbsp. fresh mint, finely chopped
1/2 c. diced tomatoes
1/4 c. olive oil
1 tsp. pepper
1 tsp salt
Boil Quinoa in water until all the water is soaked up. Pick parsley, wash twice, lay out to dry, and chop the next day. Add all ingredients together.
