The 11 Epic Fast Food Items the US Is Missing Out On

Craving something new? The American fast food scene might seem packed with options, but there's a whole world of amazing grab-and-go foods we're missing. These international fast food gems would change how we eat on the run.

But why don't we have these foods? And what makes them so special? The answer says a lot about what we're used to and what we might be missing out on. Maybe it's time to rethink what fast food can be.

Evolution of Fast Food

Fast food is a reflection of culture, history, and evolving tastes. While the concept of quick meals dates back to ancient Rome, where street vendors sold bread and stews, modern fast food took off in the early 20th century. The US became a pioneer with White Castle in 1921, followed by McDonald's and Burger King, revolutionizing how people eat on the go.

However, while America perfected the fast food business model, other countries infused their own culinary traditions into the mix. From Japan's attention to quality and detail to Mexico's bold, street-style flavors, international fast food offers a variety of creative, delicious options that American menus often lack.

1. Cheese Fries with a Flavor Explosion

Forget soggy fries with fake cheese sauce. Middle Eastern cheese fries use real halloumi and akawi cheeses that stretch when you pull them apart. Sprinkled with za'atar herb mix and fresh parsley, they're crispy, cheesy, and full of flavor.

These fries combine traditional Middle Eastern ingredients with French fries (which actually became popular in the region during the 1920s). Street vendors created this perfect snack food by combining local cheeses with the popular potato import.

American fast-food chains rely on processed cheese products that can sit under heat lamps. The real cheeses used in authentic versions require more careful handling and have a shorter holding time, something big chains try to avoid. 

Are you craving it? You can order it from Manakish Oven & Grill.

What makes them special:

• Real cheeses that stretch rather than ooze

• Fragrant za'atar herb blend for a flavor punch

• Fresh parsley that adds brightness

• Fries that stay crispy under real cheese

2. Falafel Balls

While falafel has made inroads into American food culture, we're still missing out on authentic street-style falafel balls served piping hot from sidewalk vendors. These perfectly crisp chickpea fritters are made with fresh herbs, garlic, and a secret blend of spices that varies from vendor to vendor. Falafel's origins are debated, but most food historians trace them back to Egypt, where they were made with fava beans. As they spread through the Middle East, chickpeas became the preferred ingredient. They've been street food for centuries, designed to be eaten on the go.

What makes them special:

• Crispy outside, fluffy herb-filled inside

• Made with chickpeas rich in protein and fiber

• Fried fresh to order for maximum crunch

• Perfect for dipping in tahini sauce

These protein-packed bites are one of the healthiest fast food items available worldwide. Chickpea-based foods like falafel are excellent sources of plant protein and dietary fiber, making them nutritionally superior to many American fast food options.

3. Red Lentil Soup

In countries across the Middle East and parts of Eastern Europe, red lentil soup is a fast food staple available at countless street corners and quick-service restaurants. This hearty, warming soup combines red lentils with onions, carrots, and a blend of aromatic spices.

What makes it special:

• The bright orange color that lifts your mood

• A perfect balance of earthiness and brightness from a lemon wedge

• Filling enough to be a meal in a cup

• Warming spices like cumin and paprika

Lentil soups, being the lowest calorie fast food items, have been staples across the Middle East and Mediterranean for thousands of years. The modern street food version developed as workers needed quick, nutritious, and affordable meals during short breaks.

American fast-food chains have largely abandoned soup offerings except for a few chains like Panera. The perception that soups aren't substantial enough for a meal has limited their spread in US fast food culture.

4. Hummus with Fresh Pita

Hummus dates back to 13th-century cookbooks from Cairo, though some form of chickpea paste has existed for thousands of years. In the 1950s, it became commercialized in places like Lebanon and Israel, where hummus joints operate with assembly-line efficiency. While hummus containers line American grocery store shelves, we're missing out on the experience of fresh, made-to-order hummus served with warm, just-baked pita bread. In countries like Israel, Lebanon, and Jordan, hummus joints operate with fast-food efficiency, serving this protein-rich dish with lightning speed. Manaish Hummus really stands out in the US market.

What makes it special:

• Whipped to order for impossible lightness

• Topped with olive oil, pine nuts, or spiced meat

• Served with pita bread so fresh it's still steaming

• Perfectly balanced proteins and healthy fats

Despite hummus's growing popularity in America, the fast-food version hasn't caught on because it's best when freshly made - something that doesn't align with American fast food's emphasis on foods with longer holding times.

5. Lahm-bajin Manakish

Originating in Armenia and spreading throughout the Ottoman Empire, lahm-bajin (meaning "meat with dough") became a workingman's lunch. The modern Lebanese version evolved to be thinner and quicker to cook for busy urban workers. Move over, epic meal time fast food pizza chains put a Middle Eastern spin on the concept of flatbread topped with delicious things. This Armenian-influenced Lebanese specialty features a thin, crisp dough topped with minced lamb, tomatoes, and a blend of spices.

What makes it special:

• Sweet-savory-aromatic flavor from cinnamon and pomegranate molasses

• Foldable format perfect for on-the-go eating

• Cooked in under three minutes on dome-shaped grills

• Complex flavors that dance on your tongue

The complex spice profile doesn't align with American fast food's more simplified flavor approach. Plus, lamb has never caught on as a mainstream fast food meat in the US market despite numerous attempts.

6. Lamb Kebab Salad

Kebabs trace back to soldiers in ancient Persia who cooked meat on their swords over open fires. The salad version emerged in the 1980s and 90s as people sought healthier options that still delivered big flavors and convenience. While American fast food chains struggle to create truly fresh salads, the lamb kebab salad has been perfected across the Middle East and Mediterranean. Featuring chargrilled lamb skewers served atop a bed of fresh vegetables, herbs, and a light vinaigrette, this dish redefines what fast food can be.

What makes it special:

• Tender lamb marinated in yogurt and spices

• Grilled to order for maximum flavor

• Fresh vegetable base that isn't an afterthought

• Bright, tangy dressing that ties it all together

Most discontinued fast food items in America that featured lamb failed to catch on due to unfamiliarity and cost. Additionally, American fast food chains struggle with truly fresh ingredients that have a short shelf life.

7. Cauliflower Eggplant Wrap

As more Americans search for vegan items at fast food restaurants, we could learn a lot from this Middle Eastern street food staple. This wrap evolved from traditional Middle Eastern mezze platters. As street food culture grew, vendors needed ways to make these popular vegetable dishes portable, leading to the creation of vegetable-focused wraps. The cauliflower eggplant wrap features roasted vegetables seasoned with warm spices, wrapped in thin lavash bread with tahini sauce and pickled vegetables.

What makes it special:

• Vegetables are celebrated for their flavor, not disguised as meat

• Roasting brings out the natural sweetness

• Tahini adds creaminess and protein

• A perfect balance of soft and crunchy textures

American vegan fast food has focused on imitating meat rather than celebrating vegetables in their own right. This wrap's fresh ingredients and made-to-order nature don't fit the American fast food assembly line model.

8. Shakshuka Sandwich

While shakshuka originated in North Africa, the sandwich version was developed in Israel as workers needed a portable version of this popular dish. Street vendors created this handheld adaptation in the 1990s. American breakfast fast food typically means egg sandwiches or syrup-drenched pancakes, but the shakshuka sandwich offers a flavorful alternative that's just as convenient. This handheld version features eggs poached in a spiced tomato sauce and then stuffed into fresh bread with soft cheese.

What makes it special:

• Eggs infused with complex tomato sauce flavor

• Warm spices like cumin, paprika, and fresh cilantro

• Perfectly portable format for busy mornings

• Provides sustained energy throughout the day

American breakfast fast food is highly standardized around eggs, cheese, and meat on English muffins or biscuits. The tomato sauce component adds complexity that doesn't fit the assembly-line approach of most chains.

9. Gözleme

Think of gözleme as the ultimate savory crepe a thin dough rolled out before your eyes, filled with ingredients like spinach and feta or spiced lamb, then griddle-cooked until crispy. Originally made by nomadic Turkish women on convex metal plates over open fires, gözleme evolved into city street food in the 1980s as rural populations moved to urban centers, bringing their culinary traditions with them. This Turkish street food staple is folded into a half-moon shape, making it easy to eat while walking.

What makes it special:

• Dough rolled paper-thin right before your eyes

• Perfect balance of fillings to the dough

• Crispy exterior, melty interior

• Endless filling variations to suit any taste

Despite being one of the newest fast food items gaining global popularity, gözleme requires skilled hand-rolling of dough. A labor-intensive process that doesn't fit American fast food's automation-focused model.

10. Sabich

Created by Iraqi Jewish immigrants to Israel who needed a cold Sabbath day meal (when cooking is prohibited), sabich became mainstream street food in the 1950s and 60s as vendors began selling it in Tel Aviv's busy markets. Israel's sabich sandwich packs an incredible array of flavors and textures into a portable form. Featuring fried eggplant, hard-boiled eggs, hummus, tahini, Israeli salad, and tangy mango pickle stuffed into pita bread, it's a study in contrasts.

What makes it special:

• Creamy, crunchy, tangy, and savory all at once

• Hearty enough for a complete meal

• Perfect flavor balance in every bite

• Each component maintains its integrity

The combination of ingredients doesn't align with American breakfast preferences, and the multiple components make it challenging to standardize across thousands of locations.

11. Koshary

Long before American fast food chains discovered bowl meals, Egypt had perfected the concept with koshary. This hearty street food combines lentils, rice, pasta, chickpeas, and fried onions, all topped with a spiced tomato sauce and vinegar-garlic sauce.

What makes it special:

• A carb-on-carb-on-protein combination that satisfies completely

• Crispy fried onions add texture and flavor

• Two contrasting sauces for complexity

• Affordable ingredients, making it accessible to all

Koshary evolved in the late 19th century, influenced by both Italian pasta and Indian rice and lentil dishes. It became popular during British colonial rule as an affordable meal for workers. By the 1950s, street carts dedicated to koshary were common throughout Cairo.

Despite the recent popularity of bowl concepts in American fast food, Koshary's carb-on-carb combination doesn't align with American dietary trends, and its multiple components challenge the efficiency focus of major chains.

Why America's Missing Out: The Fast Food Gap

System vs. Soul: The Core Differences

Most American fast food was designed around one key idea: food that can be made the same way everywhere with minimal skilled labor. This approach helped chains expand quickly but limited menu creativity.

These fundamental differences explain why many of the world's most delicious fast foods haven't made it to American drive-thru windows.

Flavor Frontiers: The Taste Barrier

American fast food developed around certain flavor profiles that became familiar over decades. These established taste expectations create barriers for international items:

American fast food flavor comfort zone:

• Beef-centric menus

• Milder spice levels

• Sweet-forward flavor profiles

• Limited herb usage

• Cheese as a topping rather than a star

International fast food flavor profiles:

• Lamb and plant-based proteins

• Bold spice blends

• Sour and bitter flavor components

• Fresh herbs as main ingredients

• Unique cheese varieties and applications

Traveler's Tips: Finding Epic Fast Food Abroad

Want to experience these incredible fast foods? Here's how to find the best versions when traveling:

• Look for the lines: Local crowds know where the good stuff is. If you see a line of locals at a humble stand, that's your spot.

• Follow your nose: The best street food often announces itself with amazing aromas wafting through the air.

• Watch for freshness: Great street vendors cook in small batches right in front of you. Avoid places with pre-made items sitting around.

• Timing matters: Many vendors specialize in specific meal times. For example, hummus joints in the Middle East are often breakfast and lunch specialists, closing by mid-afternoon.

• Ask locals: Simply asking "Where's the best _____?" can lead you to hidden gems that guidebooks miss.

The Fast Food Future We Could Have

As American tastes evolve and health consciousness grows, international fast food items represent exciting possibilities for our future food landscape. What makes these foods special is their connection to cultural traditions while still meeting modern needs for convenience and portability. They show that fast food can be both deeply rooted in history and perfectly suited to contemporary life. 

Savor the rich flavors of fast food at Manakish Oven & Grill. Our discontinued fast food items and authentic ingredients bring tradition to every bite. Come taste the difference today.

FAQs

What are some fast food items the U.S. is missing out on?

The U.S. lacks global favorites like Middle Eastern cheese fries, shakshuka sandwiches, and koshary, which offer bold flavors and fresh ingredients.

Why don't these international fast foods exist in the U.S.?

Many of these foods require fresh ingredients, skilled preparation, and short shelf lives, which don't fit the American fast food model focused on efficiency.

Are international fast food items healthier than American ones?

Some, like falafel and lentil soup, are healthier due to fresh ingredients and plant-based proteins, while others, like lahm-bajin, offer balanced nutrition.