In our opinion, the humble sandwich is one of our greatest achievements as a species. Traditionally composed of some variation of bread, vegetables, and a meat of your choice, you would be hard pressed to find a more versatile food. Convenient, customizable, and quick to whip up, the glorious sandwich—whether in the form of a wrap, toastie, bagel, or pita— is a global phenomenon, rooted in every culture you can think of. From Japan’s katsu sando and Vietnam’s banh mi to the UK’s BLT and Greece’s gyro, each delicious variation of the universal comfort food reflects the unique flavors, ingredients, and culinary traditions of their place of origin. Obviously, our region is also home to a plethora of delectable sandwich creations that are as unique as they are delicious. Whether they are bitter, sweet, salty, or a beguiling mix of sweet and sour, a sandwich you grab on-the-go, perhaps after a night out, or one that demands a moment of pause and savor, the Middle East and North Africa offer an impressive array of sandwiches that have become an integral part of our culinary culture. From shawarma and falafel to foul and taameya, without further ado, the most iconic sandwiches (in no particular order) in the region.
Batbout
Batbout is a Moroccan pita bread, perfect for a quick lunch or an on-the-go snack. It’s the kind of sandwich that gathers all the leftovers in your fridge into succulent and warm bread cooked on your stovetop.
Merguez Sandwich
Merguez sausage is a spicy North African specialty made with ground beef or lamb. Harissa seasoning, preserved lemon purée, and a blend of herbs and spices give it a deeply soul-satisfying taste. Easily made at home, it can be served with tangy yogurt sauce in a sandwich, pita bread, or couscous.
Foul and Falafel
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No list of MENA sandwiches would be complete without these Egyptian staples. Foul and taameya (falafel) are considered the national breakfast of Egypt, deeply embedded in the culture. Foul, made from fava beans, can be smooth or chunky, while taameya is a fava bean-based falafel, crispy, and delicious. Both are enjoyed inside a small loaf of bread, with tahini and salads often accompanying the taameya.
Kafteji Sandwich
Kafteji is a beloved Tunisian dish traditionally served with grilled lamb liver, merguez sausage, or a fried egg. It’s a mix of potatoes, tomatoes, green peppers, eggs, pumpkins, and possibly zucchini, all fried and cut into small cubes, then seasoned and served with chopped parsley and onion. When sandwiched between two halves of a freshly-baked baguette, it becomes a kafteji sandwich.
Shawarma
Shawarma comes in all shapes and sizes and can be found all throughout the region. An iconic invention, one can never go wrong with a shawarma. However, there is one shawarma in specific that has got our mind and soul, and taste buds tantalized—a Lebanese chicken shawarma. It’s the perfect mix of chicken, garlic sauce, french fries, and pickles, nothing more and nothing less, ensuring continuous perfect bites.
Karantika
Legend has it that this Algerian street food was invented by the Spanish military at the Santa Cruz Castle in Oran between 1577 and 1604. Trapped in the fort for several days without food, they combined their chickpeas ration, creating the Karantika recipe. Since then, the chickpea pie has become a popular dish in Oran, and throughout all of Algeria, and is served piping hot inside of a baguette.
Hawawshi
Hawawshi, named after its creator Ahmad Al Hawawsh, is the king of Egyptian sandwiches. Freshly minced beef, well-seasoned with pepper, salt, and herbs, is enveloped in pita bread or fluffy dough and oven-baked to perfection. Often spicy, especially the Alexandrian version, it’s usually served with tahini sauce for an extra flavor boost.
Alexandrian Soujouk Sandwich
Alexandria is known for its unique spin on Egyptian sandwiches. The Alexandrian soujouk, a must-try, features sausages cooked with green pepper and a tomato sauce resembling Italian marinara. This mixture is served hot in a sandwich, sometimes with sautéed potatoes for added sweetness.
French Fries Sandwich
A carb overload worth every bite, this sandwich is a Middle Eastern staple. Usually wrapped in pita bread, crunchy fries are smothered in garlic sauce. For a greener touch, cabbage or pickles can elevate the experience.
Fricassé
Tunisia’s favorite picnic and street food, the fricassé, features a deep-fried yeast bun filled with tuna, potatoes, and boiled egg. Often enhanced with sliced black olives, preserved lemon, and harissa, it delivers a filling meal in a deceptively small package.
Kebab
No list would be complete without the mention of a kebab sandwich, and to be specific, the succulent and authentic Iraqi kebab. Richly seasoned and grilled to perfection, this sandwich encapsulates the heart and soul of Iraqi cuisine.
Agashe Sandwich
An explosion of flavors hailing from Sudan, Agashe is traditionally made with skewered beef, lamb, or chicken, and increasingly with fish. Thinly sliced meat is marinated in spices including ground peanuts, salt, and vegetable oil. Best enjoyed with an extra dash of spice mix, a squeeze of lemon, and freshly-cut onions, it’s spicy and addictive, epitomizing Sudanese cuisine.
