A Guide to the Middle Eastern Restaurants in Chicago’s Southwest Suburbs

"Alwatan is a Bridgeview classic because it features such an extensive menu of mu’jinat, an expansive genre of savory baked goods made with dough including mana’eesh (za’tar bread), akras (wheat fritters), and sfiha (flatbread with meat).  The white cheese and za’tar man’eesh come in all of the classic varieties (including what’s often called “cocktail” — a mix of cheese and za’tar). But another reason to go to Alwatan is for its ka’ik: an airy bread covered densely in sesames and typically sold from carts on the streets of Palestine, Jordan, Syria, and Lebanon. Related distantly to the Turkish simit (circular bread with a hole), ka’ik can come in different forms (shaped like a long-oval, or like a football) and is eaten on its own (or with salt, za’tar, ful (fava beans), or whatever else you have on hand). A piece of ka’ik and some of Alwatan’s excellent falafel makes a meal in itself. Watan also sells tea biscuits that are crunchy and slightly sweet, with anise and ma’amoul." - N.A. Mansour