This Iranian-run Persian chainlet has five locations throughout the New York metropolitan area, three of which are in the NYC proper, all on the east side. Feast on delicious skewers of meat here: The barg kababs, featuring chunks of beef tenderloin, and jujeh kebabs, comprised of cornish hen marinated in lemon and saffron, come highly recommended. Nicely charred tomato and onion accompany the protein-rich entrees, and a range of soups, dips, stews, and noteworthy desserts are on offer as well. Further south, the original digs are in the Nomad area, while another outpost is in the East Village.

Head here for a top-notch Druze menu — owner and chef Gazala Halabi is a member of the ancient Middle Eastern religious and cultural group that traces back to Roman times. Uniquely massive and incredibly thin pitas, cooked on top of a domed griddle, are a point of distinction for the cuisine. Juicy, herb-flecked ground beef and lamb sausage orbs served on fresh tomato sauce and sprinkled with pine nuts, called kafta, are a highlight, as are the borekas and various hummus iterations. Bonus: The place is BYOB.

This Turkish spot in Turtle Bay turns out delicious cacik, a garlicky yogurt sauce akin to tzatziki, and a worthwhile fried eggplant cubes dish. Entrees include kebabs, richly flavorful casserole-like dishes, and rice pilaf. Other highlights include hot yogurt soup and the thick yet airy bread for slathering with everything.

Opened in 2017 by Moroccan-Israeli chef Meir Adoni and business partner Gadi Peleg, an owner of Breads Bakery, this clean-lined Gramercy restaurant serves up a modern mishmash of Middle Eastern dishes. Offerings include giant ovaline Jerusalem bagels with za’atar spices and lima bean messbaha, a Tunisian-inflected sandwich containing veal brain, and beef tartare with smoked eggplant cream, sheep’s yogurt, raw tahini, and baby artichokes. Peruse the Israel-heavy wine list, with unique offerings from the West Bank and beyond.

Traditional soups and stews ladled from massive pots into takeout containers can be found at this hidden gem, which started at the Union Square holiday market and is now situated inside a nondescript slice joint called Pizza Paradise. Taste Of Persia’s owner Saeed Pourkay updates daily specials on the operation’s Facebook page. Options can include abgoosht, a lamb soup; gheimeh bademjan, an eggplant stew; and ghormeh sabzi, a mix of dark greens, kidney beans, and pieces of beef.

Opt for a full mezze spread to start off at this cozy Arabian-French bistro in the East Village, where chef Tarik Fallous and his mother Salwa Fallous have served up a mostly Lebanese menu since 2014. The wide slew of vegetarian mezze dishes can be cobbled together to create a satisfying meal; highlights include the mujadara (rice with lentils and caramelized onions) and both fried cauliflower apps — the arnabeet mekle marinated florets, as well as the arnabeet bi tarator, served with a parsley tahini sauce and toasted pine nuts. There’s also a range of kebabs and grilled meat entrees. For a truly carnivorous feast, the restaurant recently started offering tableside shawarma. Ample sidewalk seating makes for great people watching on nice nights.

The venerable Moroccan spot has been around since 1983 and is particularly hopping at brunch, slinging mezze small plates, substantially sized salads, and interesting twists on traditional a.m. offerings, like eggs with halloumi cheese. Its stellar tagines are a hit at all hours of the day. The Saint Marks Place stalwart has a sizeable outdoor patio for enjoying in warmer weather, and there’s also an equally popular Williamsburg outpost that opened six years ago.

The iconic NYC spot dates back to 1971, when the first location opened up on MacDougal Street and helped introduce the falafel to the city as a a filling, cheap, and vegetarian option. These days, a sandwich runs $4, and can be procured really late at night. There’s also grilled chicken and lamb served three ways: as a kafta patty, in seasoned shish kebab chunks, and thinly-sliced as shawarma.

Chef Einat Admony’s exceptional vegetarian fast-casual Israeli outfit, named after the Hebrew word for tasty and delicious, has topnotch falafels. Crunchy and greaseless, they’re available in a traditional green-hued parsley, cilantro, and mint version, a mildly spicy Tunisian-inflected option packed with harissa, and a kalamata olive iteration. Other highlights include salads that can be topped with falafel, plus expertly-seasoned mezzes like Moroccan carrots or marinated beets. Freshly made smoothies are on the menu, too. There’s also a West Village outpost on Waverly Place and a food truck that makes the rounds in warmer weather.

For over a decade, this Middle Eastern restaurant in Bay Ridge has been dishing out a solid, primarily Lebanese menu. Highlights include the homoos Beiruti, mixed with minced vegetables and pickles; shish barak, comprised of small lamb-filled dumplings similar to Turkish manti; the pumpkin kibbe; and a raw beef dish called habrah nayeh. There’s also a selection of kebabs on offer, and the Sajj combination deluxe eliminates the decision-making process entirely.

An Atlantic Avenue stalwart that relocated a few times since opening in the early 1970s, Tripoli is currently located in a quirky but cozy subterranean space that was once the restaurant’s party room, which explains the dramatic lighting and banquet hall vibe. Specialties include kibbee nayeh, a raw ground lamb dish, and ajhi b’ziat, an herbed Lebanese omelet, with or without ground lamb, and a range of stewed dishes, many featuring okra or eggplant.

Perfect for easily sourcing a lazy dinner’s worth of spreads, salads, and breads or an enticing on-the-go alternative to a slice, Damascus is always bustling, for good reason. Triangular pies with fillings like lemony spinach or pulled chicken akin to Mexican chicken tinga are deeply satisfying, as are the samboosak, deep-fried phyllo dough cones containing tangy cheese or ground beef with pine nuts. Choose from variety of honey- and nut-saturated Syrian desserts. It’s worth perusing a wide range of spreads and salads, like babaganoush, toum, a pungent garlic whip, and beet salad.

This Tunisian place, opened four years ago by brothers Anis and Karim Khemiri, features a wide selection of Middle Eastern-leaning spreads and dips as well as North African salads. Proteins come in the form of familiar kebabs, shawarma, and kefta, as well as a Tunisian favorite, merguez sausage, that’s made in-house. The airy, herbaceous falafels are worth ordering, too.

Located in Astoria’s Little Egypt stretch, chef Ali El Sayed dishes up Egyptian fare in eccentric, pint-sized digs. Since 1989, he’s been serving delicious stews, baked dishes, and excellent meze on the frequently-changing menu. Also on offer: more unusual offal choices, like sweetbreads and lamb testicles.