Lafayette Hill’s Caspian Grille has been serving Persian fare for over three decades. Kebabs — including lamb, salmon, and Iranian-style ground meat — are available on platters with rice or packed into pitas, and for dessert there’s rice pudding with rose water. Along with the restaurant, there’s an outpost inside the Flourtown Farmers Market in Flourtown, Pennsylvania.

In the morning, head to Suraya in Fishtown for Lebanese flatbreads and pastries, like the light-as-air pistachio cruller. Evenings bring dinner service featuring hummus, kebabs, whole fish, arak cocktails, and dessert drizzled with rose blossom syrup. Walk through the attractive restaurant to the sprawling al fresco space, which feels a world away from Philly.

Chef Fimy Ishkhanian made a name for herself on the Main Line before heading to Northern Liberties with Apricot Stone, a relaxed BYOB serving a blend of Middle Eastern, Mediterranean, and Armenian dishes, like manti, beef-stuffed grape leaves, fattoush, and lamb kebabs.

Ignore the American side of Saad’s menu — full of burgers and cheesesteaks — and go for the bevy of Middle Eastern options at this counter-service spot in University City. In addition to a few kinds of kebabs and shawarma, there are dozens of meat-free offerings. Falafel comes topped with baba ghanoush, tabbouleh, feta, or hummus.

For more than 30 years, the Albarouki family has been soaking chickpeas every night and turning them into fresh falafel every morning for their Reading Terminal Market stall. Kamal’s is also known for its fresh juices and smoothies, like the lemonana, a minty lemonade with rose water.

Falafel shop Goldie keeps the menu short and sweet. There’s a falafel sandwich, a salad topped with falafel, shawarma-spiced fries, and the city’s coolest vegan milkshake. In fact, everything here is vegan.

At the Warwick Hotel in Rittenhouse, chefs Jen Carroll and Billy Riddle’s Spice Finch pulls from Middle Eastern and Mediterranean cuisines for dishes like farro-stuffed grape leaves and date-braised lamb shank. The restaurant opens early for breakfast and stays open late (there’s a roomy bar).

In Center City, Sahara Grill serves up affordable platters of hummus, falafel, kebabs, and shawarma. The mixed-grill entree with a variety of meats and sides is a good place to start, or go for the Lebanese-style sandwiches, which come stuffed with fries and pickles.

In Old City, Ariana is a favorite for flavorful Afghan dinners (it’s an especially good option before a movie at the Ritz). Along with a number of kebabs, rice dishes are popular at this BYOB. Try the norange palow, a rosewater-scented combination of lamb, saffron rice, nuts, and orange peel.

Book well in advance for a table at the always-buzzing Zahav, Mike Solomonov and Steve Cook’s standout Israeli restaurant. Diners can order al la carte or opt for the $48 tasting menu, which includes hummus, laffa, mezze, a grilled dish (like hanger steak), and dessert. Or go for the mesibah prix fixe meal, which comes with one of Philly’s most iconic dishes: a whole lamb shoulder, hardwood-smoked and braised in pomegranate molasses, served over Persian wedding rice.

Sansom Kabob House, relocated from Sansom Street to bigger, brighter digs on South Street, serves up Afghan cuisine with options for carnivores, vegetarians, and vegans. Every dish comes with rice, salad, and bread — the bread recipe was passed down from the chef’s great-great grandfather, who was a baker. The restaurant is BYOB.

Fans of the tart yogurt dip labneh will be happy to find it on the appetizer menu at Al Zaytouna, served with warm pita for under $6. The warm stuffed grape leaves are another good choice. Other hits at this low-key spot also include the chicken kebab, shawarma, and hummus. Bring a bottle of wine or some beer if you plan to dine in.

Casual corner spot Bitar’s has been selling Lebanese dishes and groceries in South Philly for decades. Try a za’atar-dusted flatbread topped with tomatoes and feta — called a “bitzza” in a play on pizza — or go sweet with a thick piece of pistachio baklava.