For an 'appetizer' (I call it so as the bag of 12 was partially devoured on the drive back to Charlestown), we had cheorag. Cheorag is a braided sesame seed sweet roll.
Saved for when we actually got home was metch. A cousin to tabbouleh, metch is a combination of bulgar wheat, tomatoes, green peppers, onion, scallions, parsley and hot pepper.
With the metch we had falafel, a patty made out of spiced fava beans and chickpeas. We ate the falafel wrapped in lavash (Armenian cracker bread), with hummus I had made the day before, and a yogurt sauce made with shallots and spices.