An impressively large storefront on Atlantic Avenue, and it just expanded again.
A flexible flatbread popular in Armenia, Turkey, and elsewhere in the Middle East. It's baked in a clay oven like naan, and when soft is a great for wrap sandwiches.
Canned hummus, babaganoush, foul madamas, and tahini—everything you need for a serious mezze spread in your bomb shelter.
Tahini by the tub
A new order of magnitude to the idea of family-size tahini.
In multi-liter jugs. We don't think much about Lebanese products when it comes to fine extra virgin olive oils, but this stuff (yellow label) is good: pleasantly grassy with some buttery sweetness.
You're never too old for fruit leather.
This is New York, of course. What's a gourmet market without cured and smoked fish?
Small oily fish like sardines.
Sahadi's carries over 150 types of cheese, arranged by type in cases (seen here) and behind counters (like the feta) for staff to portion to-order.
Welcome to Cheddarland.
Gotta have your meat swords.
Jam, Marmalade, and Citrus Curd
Dried figs and apricots sold straight and in fruit-nut spreads.
With degrees of salting. Buy in bulk and serve with cocktails to a grateful world.
Old school rock candy and licorice.
Malted milk balls in half a dozen forms, with nonpareils too.
Even More Candy
From Putini Brand. Not to be confused with this.
Packaged baklawa for instant gratification snacking—or an impromptu house gift.
I'm not totally sure what you'd do with a dozen dried eggplant, but you can get them for $2.95.
Gotta love the variety, old fashioned dispensers, and that brass plating.
Pre-packaged whole and ground spices are in a display shelf in the front.
The olive bar stretches on and on. Not saying you need to try them all, but it's worth a shot.
Or at least pick up some capers. $6 a pound!
Cocoa in Bulk
Take a number, wait in line, and take home a dozen kinds of bulk nuts.
Cute mismatched plates for your olive pits or Turkish tea set.
Not food-related, but this soap is great—clean-smelling in a much more natural way than most.
Stellar Greek yogurt (Kesso Foods, top right), flatbreads, caviar, cheese, yogurt drinks, Eastern European string cheese, and feta. This is one of several fridges.
Sausage, heat and eat spinach pies, frozen vegetables.
A bitter green that turns mucilaginous when cooked, like okra. It's usually cooked into stews.
Brooklyn Cured Sausages
This is Brooklyn, and so there are Brooklyn sausages. Spiced lamb pictured here.
In the back of Sahadi's you'll find a deli where you can pick up salads, dips, and these flaky pastries.
In plain and herb-flecked varieties.
Terrines of a dozen pâtés.
The Greek version of mac and cheese, made with ground beef and bechamel. The bechamel topping browns under a broiler.
Let your quadruple hotel pan runneth over with it.
More made-in-Brooklyn goods: The Good Batch stroopwafel.
Ines Rosales Tortas
These Spanish tortas are some of my favorite snacks: crisp and slightly sweet, so rich with olive oil. Put these next to some manchego and you're pretty much set for life.