Foil containers filled with chicken and gyro meat, yellow rice, pita bits, and healthy drizzles of requisite white sauce and hot sauce replicate the NYC halal cart experience effectively, but the Indian fare (samosas, tandoori chicken) as well as the East African mishkaki (marinated and skewered beef cubes) shouldn’t be overlooked.

The superbly seared kebabs grilled at this Persian grocery store in Longwood aren’t just easy on wallets and purse strings, they’re a sight for hungry eyes. Beef koubideh and chicken kebabs are perpetual faves, especially when served with Samin Nosrat-worthy saffron-scented rice. Ask for barberries, grilled peppers, and lavash for proper Persian stylings. Leftover shreds of lavash beg to be dunked in the shallot-yogurt dip.

The tastefully spartan space has gracefully aged since opening more than a quarter-century ago, and its superb Lebanese cuisine is a testament to the restaurant’s longevity. Shanklish (sheep milk cheese) and hummus make ideal sides for more substantial dishes, whether it’s lamb sausage, sauteed quail, or shish tawook (marinated chicken skewers). A buffet is often offered during Ramadan.

Blue stucco walls, mosaic lanterns, and geometric dinnerware provide plenty of visual allure at this East Orlando Moroccan restaurant, but it’s the culinary aesthetics that have earned it a loyal patronage, be it smoky and garlicky zaalouk (cooked eggplant and tomato salad) to melt-in-your-mouth curry goat tajine. Bastilla, a sweet and savory phyllo dough pastry stuffed with seasoned chicken, dusted with powdered sugar, and served with a side of honey, is worth the visit alone.

The stacked burgers with half-pound Angus beef patties are the primary draw of this restaurant situated in a Metrowest strip mall. Of note is the “Mix Burger” comprising said patty along with gyro meat, grilled onions, lettuce, tomato, and a couple of spicy condiments — chipotle mayo and jalapeno cheese. Wings, shawarma, and cheesesteaks are almost as popular. Look for O’Town to run Ramadan specials too.

The menu at this restaurant specializing in Indian street fare is an intriguing amalgam of the quick eats served in cities from Delhi to Chennai. The all-halal dishes range from kale chaat and hakka noodles to goat biryani and chicken momo. It’s a large bill of fare made larger by the “gola” station serving the ideal Florida — shaved ice in a host of flavors and toppings.

Saudi Arabian-style Indonesian fare may seem like an esoteric culinary combo but, as it turns out, the desert peninsula has gone ga-ga over Indonesia’s melting-pot cuisine. At this I-Drive restaurant, there are Saudi renditions of everything from satay to rendang, with sugar often replacing spice. Den den, beef jerky-like nibbles, are a must. Look for a buffet to be offered during the month of Ramadan.

The chichi set in Dr. Phillips come for the invitingly bright and airy interior as much as they do for the puffy wood-fired lavash and stellar plates of Lebanese staples – grilled and sauteed quails, spicy sujouk sausages, and bemieh, a stew of lamb and okra. While the restaurant serves halal meat, it also offers a selection of Lebanese wine and beer.

The raki flows on weekends at this I-Drive hotspot, but it’s not just about the party atmo and people-watching. The “Ottoman Pleasure,” a majestic heap of protein highlighted by luscious lamb chops, is an indulgence to be shared with like-minded carnivores. On the lighter side, both pastrami hummus and racy ezme are dips worth considering. Pistachio-topped kunefe is an absolute must-ending.

From this stall buried deep inside the gleaming Apna Bazaar on South OBT, chef/owner Habiba Bimekliouen, a seasoned chef with nearly 35 years of experience (seven of those at Epcot’s Restaurant Marrakesh), fashions some of the best tajines, bastillas and briwats in town. Her Moroccan cookies practically beg to be enjoyed with cup after cup of refreshing mint tea.

It’s not uncommon to see patrons seated with their feet up, yakking away in assorted Desi dialects while munching on plates of chaat – cool, sometimes creamy, sometimes crunchy, but always spicy street snacks. From pani puri (crispy, fried, hollow dough balls) to shami kebabs, the Indo-Pak delicacies are as varied as they are redolent. Finish off with chai and bite-sized mithai (sweets).