Page 360 - Demo

Mein and Chop Suey dishes. Fon Yuen, 114 Henry Street, open Mon-Thurs. 11:30 to 10 pm. weekends 11:30-11 pm. Credit cards. Full bar. 596-0110.The CHAN YUAN restaurant has a variety of sea food specalties and a number of hot and spicy dishes plus noodles and rice to satisfy Northern and Southern tastes, and a Chun Yuan Special rice noodle that deserves tasting. There is a small upstairs section tor those who prefer a more intimate atmosphere and it is suggested that you bring your own wine or beer.Chuan Yuan. 128 Montague Street. Mon-Thurs. 11:30am to 10:30 pm, Fridays. 10:30 am to 11 pm. Bring your own wine for beer. No credit cards. 855-6454 or 855-6496.Hunan. Szechuan, Cantonese dishes and Peking style cooking is available at CHINA CHILI. Specialties are diced chicken with hot pepper sauce for $4.25. Peking sliced chicken with mushrooms, bean sauce or walnuts for $4.25 and other hot and spicy dishes, served in a pleasant, roomy dining area. China Chili, 110 Montague Street. Mon-Fri. 11;30 am to 10:40 pm. Sat. and Sun. 12:30 pm to 11:40 pm. American Express and Diners. Full bar. 858-3335.THE MIDDLE EASTThe many varied countries, cultures and religions surrounding the Mediterranean Sea might not think they have much in common, but they do share the same climate and therefore a similar cuisine. Traveling from European Christian Greece to a Moslem country in the Near East or from North African Egypt to Morocco, a visitor will encounter dishes with different names and flavors but similar ingredients.There are usually eggplants, tomatoes and olives, peppers, and cucumbers. Herbs and spices might be used in different quantities or in different combinations but mint, cinnamon, cardamon pods, tumeric, anise, coriander and ginger appear in drinks, puddings, lamb and vegetable dishes.Yoghurt and soft cheeses are common too and so is lamb meat. Staples are wheat, the pasta-like cous-cous of Algeria or Morocco or rice. Then too, there are soups, salads or appetizers with chickThe owner of Dar Lebnanpeas, lima beans, lentils, and other beans.What is virtually absent from the genuine Mid-Eastern cuisine is pork, sausage or beef. Di Ties are often prepared in slow simmering casseroles or charcoal broiled. Strong coffees and teas accompany meals with delicious sweet desserts of baklawa, candied fruits and apricot puddings to top off the meal.Downtown area restaurants present eating opportunities across the whole range of Mediterranean countries. There is the Greek of Mr. Souvlaki on Montague Street; Tripoli and Dar Lebnan on Atlantic specialize in Lebanese dishes; Near East Restaurant on Court Street often has Moroccan cous-cous; and Egyptian style cooking is found at King Tut on Atlantic Avenue and Hamdi%u2019s in Park Slope on Second St. Most all middle Eastern restaurants carry some vegetarian dishes.The price of a very good full meal at most downtown area establishments can be had with appetizer, entree and dessert for well under $10. In all except Mr. Souvlaki the rule is to bring your own wine or beer.TheNEAR EAST RESTAURANT serves Yemeni dishes and Moroccan cous-cous. A Yemen favorite is Saba Glaba, lamb cooked with onion, garlic and various spices served with pilaf or rice. From Morocco comes cous-cous, a pasta which tastes much like rice. It is steamed on top of a stew of lamb or chicken laced with saffron, cinnamon, cloves and peppers, both dishes are $4.50. Near East Restaurant, 136 Court Street, open seven days a week from 11 am to 11 pm. Bring your own wine or beer. No credit cards. 625-9559.TRIPOLI at 160 Atlantic Avenue serves authentic Lebanese meals. There are the familiar hummos and babaganouj (eggplant with sesame paste) but also a more exotic yellow squash cooked with yoghurt. There are kabobs%u2014lamb meat on skewers, or kibbees%u2014ground lamb meat and cracked wheat covered with a tomato sauce. Tripoli Restaurant, 160 Atlantic Avenue, open 7 days a week from 11:30 am to 12 midnight. American Express. Bring your own wine or beer. Reservations necessary on weekends. 596-0461.DAR LEBNAN 3t 151 Atlsntic Av6nu0 also specializes in Lebanese cuisines with Kabobs and Kibbees, Tabouleh salad - cracked wheat with a salad dressing mixed with cucumbers, parsley and mint leaves, and Dar Lebnan stuffed lamb. Dar Lebnan, 151 Atlantic Avenue,open 12 noon to 11 pm every day but Wednesday, open 5 to 11 pm. All major credit cards accepted, bring your own wine or beer, 596-9215.At MR. SOUVLAKI, the Santziki-yoghurt, cucumbers with dill, lemon and garlic for $1.35 is a steal, andso is an all vegetable platter with stuffed grape leaves, falafel and hummos (chick peas with a sesame dressing) for