Based on 1,675 reviews
Tanoor-baked flatbread brushed with za'atar and olive oil, blistered straight from the clay oven.
Smooth chickpea hummus with olive oil and paprika, served with hot tanoor bread for scooping.
Spit-roasted marinated chicken with garlic toum, pickles, and rice or fries — a generous and well-spiced plate.
Football-shaped bulgur and lamb croquettes, deep-fried until crisp with a spiced ground-lamb center.
