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 about eating has been replaced by confusion and anxiety."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:

Baba's Mediterranean Kitchen

Baba's Mediterranean Kitchen

Now you can join us on FACEBOOK!
Baba's (Mediterranean) Kitchen



Baltimore press reviews for Baba's Kitchen:
The Baltimore Sun - City Paper - Baltimore Magazine
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: LEBANESE MEATLOAF

Traditionally, this can be served three ways: fried in little "football" shaped nuggets, baked in a pan, or served raw (yes, raw lamb... and it's my favorite!). We choose the healthy route at Baba's: baked to a golden brown. Serve it with an accompaniment of yogurt, and enjoy!

Meatloaf:
1 qt bulgar wheat
2 lbs. ground beef
1 tsp allspice
1 tsp nutmeg
1/2 tsp cinnamon
1 tsp Black Pepper
2 tsp Salt

Sautee'd filling:
1 onion, chopped
1/2 c. pine nuts (pignola)
1/2 lb ground beef
1 tsp allspice
1 tsp nutmeg
1/2 tsp cinnamon
1 tsp Black Pepper
2 tsp Salt

Soak bugar wheat for three hours. Hand mix in with remaining meatloaf ingredients and set aside.beans overnight. Sautee onions, and pine nuts, then beef, then spices. Drain. Layer meatloaf, then mix, then meatloaf in a baking pan. Score the meatloaf in 1/2" strips, "upper keft to bottom right, and upper right to bottom left. Bake at 350 deg. for 40 minutes. Serve with greek yogurt.




SPECIAL
LEBANESE MEATLOAF (KIBBE)

SPECIAL HUMMUS
ROASTED JALAPENO

All-Summer Long:
CAPRESE SALAD
CARDAMOM ICE CREAM!

HOUSE-MADE SOUPS
CHILLED GAZPACHO
AVGOLEMONO

BABA'S RECIPES
LEBANESE MEATLOAF
(See bottom of page)

We sell gift cards!!

HOURS
Mon-Fri
11:30-2:30pm, 5-9pm
Sat: 11:30-9pm
Sun: 12-8pm

PHONE NUMBER
(410)727-7482
(410) 727-PITA




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