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 about eating has been replaced by confusion and anxiety."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: KIBBE
(Lebanese Meatloaf)

This is a perfect holiday dish: relatively easy to make, and delicious!

Start by making two different batches: the first is the "filler", and the second is the mixture for the top and bottom.
THE FILLER
- 1 large onions, chopped
- 1 lb. ground beef
- 1 Tbsp. Nutmeg
- 1 Tbsp. Allspice
- 1 Tbsp. Cinnnamon
- 2 Tbsp each S&P
Saute onions until brown; stir in the ground beef until partially browned; stir in the spices. Drain and cool in a collander and set aside.

THE TOP AND BOTTOM LAYERS
- 1 large onions, chopped
- 2 lb. ground beef
- 2 lb. ground lamb
- 3 c. bulgar wheat
- 2 Tbsp. Nutmeg
- 2 Tbsp. Allspice
- 2 Tbsp. Cinnnamon
- 3 Tbsp each S&P
Soak bulgar wheat for two hours. Drain, squeezing excess moisture. Hand mix all ingredients. Blend in a food processor.

THE FINALE
Lightly grease a cooking pan (I always use olive oil for this). Take balls of the blended meat and "push them into the pan" so there's a flat layer. Spread your saute'd mixture evenly across the pan. Make flat patties with the remaining blended mix and spread them evenly on top, so the whole pan is covered by a second layer. Score (in both directions) diagonal lines, each about 1/2" apart. Bake at 250 for 40 minutes, checking occasionally for a golden brown top layer. Serve and enjoy!!




BABA'S SPECIALS
BUTTERNUT SQUASH
LASAGNA

SPECIALTY HUMMUS
CRANBERRY-APPLE

HOME-MADE SOUPS
CURRIED CHICKEN NOODLE
TOMATO BISQUE

BABA'S RECIPES KIBBE (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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