You don’t need a magic lantern or ring to secure a satisfying meal at Aladdin. For five years now, this cozy Arabian-style eatery in the Uptown District has been dishing up foods laced with some of the best spices and ingredients that the Middle East has to offer. And consistency in quality remains its strength.

The tahini sauce and Turkish coffee, for example, are imported from Lebanon. The meat and vegetarian Bryani plates come with aged basmati rice for added fluffiness. And herbs such as mint, thyme, oregano and parsley are used liberally to produce exotic-tasting salad dressings and marinades.

Add a charcoal grill to the mix, and things only get better. One of the big winners on the menu is the Passion Fruit Shrimp Salad — a commodious serving of Romaine lettuce tossed with delicious charred shrimp, raw onions, multi-colored peppers, cucumbers and tomatoes. The sweet-tart dressing is added judiciously so that it doesn’t upstage a single element in the medley. Feta cheese and pistachio nuts forge the topping.

The grill also cranks out a limited assortment of Kabobs, although the No. 5 entrée gives you all of them on one plate — lamb, chicken and Koufta, which is a smelting of ground beef and lamb infused with parsley. If the kitchen ever decides to throw some of those grilled shrimp onto a stick, I’ll likely end up a food junkie here.

With two dining companions in tow, we began our repast huddling around a half-order of creamy Humus that sported a puddle of lemony virgin olive oil in the center. After feverishly mopping up the mixture with the accompanying warm Pita bread, we leapt into an order of Cheese Borak, mini square tarts filled with mild-tasting feta and Halumi cheeses — and pointed up with a hint of mint. The plate included a ramekin of hot and sassy jalapeno-cilantro pesto that we loved.

While my friends each wolfed down their grilled shrimp salads, I flew into high gear over Prince Ali’s Spicy Chicken pizza. The dish pretty much lived up to its menu description except that I couldn’t detect any of the garlic chili sauce; thus it was a little dry. But all of the ingredients piled onto this wood-fired crust were fresh and savory — marinated cubed breast meat, red onions, bell peppers, tomatoes and Parmesan cheese. And the pizza tasted anything but traditional, neither Italian nor Californian, given its earthy, herbal flavor.

About nine other “pies” are available, including a very tempting Aladdin’s Pizza, made with a dozen different herbs, sesame seeds, tomatoes and feta. And from the entrée category, which romps through countries such as Egypt, Lebanon and Iran — you’ll find Halibut Arabiata or a Vegetarian Meza Platter loaded with dolmas, falafel and tabouli. And of course, there is Chicken Shawerma, marinated strips of breast meat that no Middle Eastern restaurant can do without. The meals come with rice, humus, salad and pita bread.

Despite a very short wine list, each selection includes recommendations for meal pairing. Vintages include Mediterranean and Chilean Merlots along with a crisp Michel Lynch Sauvignon Blanc from France.

Service is friendly and swift. Our waitress, Liz, was extremely knowledgeable and prideful about the operation even though she isn’t related to the Jordanian family that owns the restaurant. She pointed out that all of the food is homemade — and that the inlaid brass tables and ornate wood-carved banquettes are imported from Egypt. Our comforts were duly met.

The restaurant has two other locations, at 5420 Clairemont Mesa Blvd., and inside the food court at University Towne Center.