Lift a piece of baklava, a Mediterranean dessert of finely chopped walnuts and layers of pastry, dripping with honey. Dip a crisp cucumber into a bowl of creamy, heavenly chickpea dip called hummus. Bite into a hot chicken shawarma—and let the tender meat, freshly made wrap, lettuce and yoghurt sauce take your tastebuds far, far away from rainy Richmond to a coastline of white sand and wind and the brightest blue water.
You won’t, at that blessed moment, give a thought to eating healthy. But you don’t have to because the people of 2M Mediterranean Market & Deli already have.
“This is good stuff,” Denis says in English made slightly exotic by a Bosnian accent. “We cook it all fresh.” He points to the foods under the deli counter—a large bowl of tabouli (a salad made with cracked wheat, tomato, onion and chopped parsley), tempting rounds of spinach or meat pies, stuffed grape leaves in neat rows. “Olive oil, olives, garlic,” he lists ingredients of Mediterranean food. Another counter, another list, “Figs and dates are full of fiber,” he moves past the bowls of both dried fruits, “chickpeas and lentils—more good sources of fiber, protein. Red lentils we use in our soups; they are high in B12.” He points to the tubs of spices on display and for sale in the racks that line the deli and make up the store. “Fennel seed is good for digestion. Ginger, also.”
“I can tell anyone about the healthy side of this food.” He boasts with perfect honesty.
I ask about the desserts, taking in the mouth-watering sight of baklava triangles and the Kataif rolls (shredded wheat stuffed with walnuts).
“Made with nuts and honey,” he says and I nod knowingly. More good stuff. And only $1.99.
The deli owners and chefs take pride in fresh, well made food.
“The hummus,” Denis shows off the tubs full of the delicious spread, “is good for a week—well, good for two, but fresh for a week. We make a little every day, to make sure it is fresh.” he goes on to the counter full of the cuts of lamb, “The meat we use is all lean meat. The pita is fresh made and low carb.”
“You go to any restaurant around, go to the back, and you will find a freezer. The food is frozen, taken, put in a deep fat fryer—whatever. And the ones that are supposed to be authentic food—like Chinese—it is not something the ones who cook it eat. It is full of fat and bad stuff.”
Denis promises he eats the food he sells. I don’t blame him. Anyone tucking in daily to fresh hummus—good with any sort of raw vegetable—and fine feta cheese in a pastry pie or perhaps Greek salad would be well satisfied for life. Carnivores will love the wraps made with lamb, chicken or beef. Every ingredient is as fresh as it can be; so good, your eyes will roll back into your head in happiness as you take each bite. For those who are new to Greek or
I recommend the chicken Shawarma wrap (a half is 3.99 and very filling; a whole is 6.85 and heats up well for lunch the next day),
And, of course, the baklava.
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