Last Updated on May 2, 2024, 11:51 AM | Published: May 2, 2024
Trying to define Mediterranean cuisine is a bit like trying to decide what parts of the U.S. count as “The South.”
Some are easy to parse—Wisconsin isn’t the South and Nordic foods aren’t considered Mediterranean—but there are plenty that might surprise you.
In Oklahoma, at least, it seems like the term “Mediterranean” is used interchangeably with “Middle Eastern” and “Greek,” despite an ocean of differences.
Yousef Elyassin, who began Zamzam Mediterranean Grill in Warr Acres in 2007, moved from Palestine more than 30 years ago. Now his son Ahmad helps run things.
The menu is a little tighter and more focused than it was in the beginning. Sad as it is to lose some of the more unique offerings, Ahmad said it’s about quality control. If you can’t get the right ingredients reliably, then you risk putting out an inconsistent product, which can drive away customers.
For many of us, our first introduction to Mediterranean cuisine was the gyro, which figures prominently on Zamzam’s roster. The restaurant serves a thinly sliced blend of seasoned beef and lamb in sandwiches, on platters, in salads, and atop bowls of fresh, house-made hummus.
While I think the classic gyro wrap is the way to go, I’m a big fan of Zamzam’s build-your-own bowls. Considering the number of proteins available on the menu, the bowls are a great way for customers to dial in exactly the textures and flavors they want. Start with a base of rice or salad, then layer on gyro or chicken shawarma meat (or falafel, for the vegetarians), and your choice of veggies, toppings, and sauces. Whether you’re after an ultra-filling meal or something light and tasty, the BYO bowls are a good fit.
Two bits of advice: More toppings means more variety. Get the crispy pita chips for a delightful crunch every few bites.
Ahmad said the Gyro Supreme, which is a dollar more than the regular gyro wrap, is one of the most popular items on the menu and it’s easy to see why. A gyro itself is delectable, but with the addition of feta and olives, customers get that salty, briny kick of flavors that play so well against the fatty savoriness of the gyro meat. The creamy feta also adds a nice textural element to the crunch of the lettuce and the crispiness of the freshly shaved meat.
The chicken shawarma wrap at Zamzam (feature photo) is done differently than I’ve seen elsewhere, but I’m a big fan of the simple and effective presentation. Rather than serving it like a gyro, the shawarma is rolled up like a burrito in a thinner flatbread with pickles and garlic and tahini sauce, then grilled flat, almost like a panino.
The crispy crunch of the flatbread gives way to tender and juicy seasoned chicken. The occasional snap of pickles throughout breaks up the richness of the saucy meat with a nice sour balance that gives the entire sandwich a sense of momentum. Every time I tried to put it down, I found myself going in for “one more bite” until the whole thing was devoured.
If you’re a protein fiend, might I suggest the Meat Lover Sampler? Outside of the family feast, it’s the most expensive item on the menu . . . but it’s still an incredible value. $26 buys diners a variety of kabobs—steak, chicken, kufta, and shrimp—a pile of gyro meat, and two sides. It’s more than enough to share, but big eaters can probably finish it off solo if they’ve a mind to. The shrimp are especially good, all tender and plump with a nice char from the grill and a strong, but not overwhelming, amount of seasoning.
If you like a wide variety of flavors, but you’re not a meat eater, the veggie sampler is calling. Customers get fresh hummus, baba ganouj, yogurt salad, and tabouli with crispy falafel and juicy stuffed grape leaves. Yogurt salad is basically tzatziki sauce with chunks of cucumber, which is the ideal compromise for people like me who want to eat tzatziki with a spoon but don’t want people judging you.
Saving room for dessert at Zamzam is a Herculean task, but the reward is worth the effort for those who succeed. The walnut baklava is crispy, chewy, gooey, and crunchy with that gentle honey sweetness that caresses the taste buds rather than shocking them with a blast of sugar. It’s one of the most pleasant desserts to savor slowly, maybe with a cup of Turkish coffee.
So, how do you define “Mediterranean” when it comes to food? I’m still not totally sure. But at Zamzam, I know that the Mediterranean is synonymous with delicious, which is why so many people keep coming back.
Zamzam Mediterranean Grill
- 3913 North MacArthur Boulevard in Warr Acres
- (405) 789-8008
- zamzamgrill.com
- Mon-Thu 11 a.m.-11 p.m.
- Fri-Sat 11 a.m.-midnight
Long-time food enjoyer Greg Elwell writes about food, restaurants, and trends. He has his own blog "I Ate Oklahoma" and has written for The Oklahoman, The Oklahoma Gazette, and others.
