Turkey, Morocco & Arabic Celiac Restaurant Card Pack — 3 Cards

Bread with everything

In Turkey, Morocco and the Arabic-speaking countries, bread comes with every meal and is often how you eat, and bulgur and couscous turn up in dishes that look like they’re all vegetables. A lot of the cooking is grilled meat, rice, legumes and yogurt, which helps once you know what to ask. These three cards ask in Turkish, Moroccan Arabic (Darija) and Modern Standard Arabic.

What’s in the pack

• Turkey — Turkish and English. Where gluten hides in Turkish kitchens (bulgur in kısır and köfte, şehriye stirred into the pilav), what’s naturally workable, and the questions I’d ask before ordering.
• Morocco — Moroccan Arabic (Darija) and English. Where gluten hides in Moroccan kitchens (couscous, harira, bread at every meal), what’s usually workable to order instead, and the questions I’d ask before the tagine arrives.
• Arabic-speaking countries — Modern Standard Arabic and English. Where gluten hides in Arab kitchens (tabbouleh is built on bulgur, rice is often cooked with vermicelli), what’s naturally workable, and the questions I’d ask before the mezze arrives.

Each card is its own PDF: the bilingual restaurant card you show the server or chef, plus a 2-page travel companion on where gluten hides in that cuisine and the questions I’d ask before ordering.

How the download works: after checkout you get a download link for each card in the pack, and the same links in your order email and under My Account. Save them to your phone before you fly.

These cards are communication aids, not guarantees. Restaurants and recipes vary and change; always confirm ingredients and preparation with the staff and use your own judgment. Written by a board-certified Nurse Practitioner who lives with celiac disease.