Felafels in Beirut




rapid amount leave behind
scar fry/fried civil war
count fine (2) constantly
alike twice once again
local mill (2) in and out
crispy bar (2) snack bar
onion staple customer
civil across snack of choice
sauce radish generation
make require bitter (2)
garlic prepare crush (2)
chop parsley chickpea
roll choice spring onion
serve snack joint (3)
fresh lettuce countless
chop strength Middle East
add site (2) establish
fold yogurt cucumber
nut made of seasoning
labor manual physical
thick kind (2) construction
slice sluggish





Beirut is changing rapidly. After a bitter civil war that left behind countless scars, locals and tourists alike can once again enjoy the city.

Customers constantly mill in an out of Sohev Sayon’s snack bar. Here felafel is the snack of choice. It’s a staple of food joints across the Middle East.

“This place was established maybe in 1933 when my grandfather was the first one who made the felafel business in Lebanon. And then came my father, and now I’m the third generation.”

Making felafel requires large amounts of hot oil and chickpeas.

“In the morning we start preparing it, so it might take about three to four hours to prepare everything.”

The chickpeas are crushed and seasoned with parsley, coriander, garlic, spring onions, salt, pepper, cumin and cayenne pepper. Then everything is rolled into little balls, and deep fried until it is crispy.

In Beirut, felafel is served with fresh lettuce, herbs, finely sliced radishes and tomatoes.

And finally, tarator is added. It’s a thick sauce made of yoghurt, garlic, cucumbers, and nuts. Just fold it over, and it’s ready to eat.

“All Lebanese people love this food. We could eat it from morning to night. Most of the customers here are manual workers. They’re people who do physical labor, like the kind of work you do at construction sites. Chickpeas give your body strength and energy.”

So if you’re feeling sluggish, head to Beirut.

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11. Beirut has remained the same since ancient times. True or false? Why has Beirut been changing rapidly?

12. Is


eaten only in Lebanon?

13. The snack bar is very old and very popular. Is this right or wrong?

14. Is it a family business or part of a franchise?

15. Do they prepare felafel very quickly, or does it take a long time?

16. How do they make felafel? What is felafel made of?

17. Who eats lots of felafels? Why do they eat felafels?
J. I have eaten felafels. Yes or no?

K. Is Middle Eastern cuisine popular in your city?

L. What snack foods are popular in your city?

M. Food stalls are good business. Do you agree?

N. Would you like to own and operate a fast food stall? Why or why not?

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