At Yossi’s, much of the menu is similar to what you might find in an Arab restaurant - kebabs, hummus, shwarma, tabbouleh, baba ghanoush, fattoush. The differences are both subtle and substantial. Dishes with the same names may be seasoned differently or prepared differently. Israeli cuisine also incorporates influences from Morocco, with its emphasis on spices and slow cooking. Couscous, another Moroccan staple, appears in two of the entrées. Yossi’s is very veg-friendly. All of the appetizers are vegetarian, as are four entrées. Both the lentil and vegetable soups are made without meat stock.