The best of the fillings, and the most complex. It's full of tender chickpeas, sweet fried eggplant, tomato, and enough interesting olive oil to keep you paying attention. Smoky and sweet and rich—don't miss this.
The tender beans commingle in a sauce that seems equal parts sweet tomato and good olive oil. You could eat this stuff straight, but pita soaks up the juices nicely. A new favorite of mine.
Gently cooked spinach, sweet onions, and the crunch of pine nuts? Yup, this is a good one, fresh-tasting even though it's pre-cooked. Though make sure to add some hot sauce for brightness.
Dense and creamy with the slightly fruity flavors of serious lactofermentation. A 100% labne sandwich is pretty overwhelming, but it's a great enhancement to other leaner fillings.
Impressively smokey with a strong tahini presence. It's a creamier, more dense baba than the standard.
Like a stronger flavored version of the Israeli couscous; tomato and olive oil boost its flavor considerably. It's still mild, but that's what that hot sauce is for. The bulgur itself is tender without falling apart, and lightly nutty.
A hefty block of very creamy, mildly funk feta makes a solid addition to the spinach, chickpea, and bulgur salad fillings.
The soft rice and lentils get a major boost from strong caramelized onion flavors. A little bland on its own, but perfect when paired with that tahini and hot sauce.
With additions of turmeric, onion, and cilantro, this is a pretty mild filling. Not bad, but there are other legumes more worthy of your attention.
It's unpleasantly dense in a stiff, starchy kind of way, and the chickpeas' natural sweetness doesn't come out as strongly as we'd like.
The spherical pasta gets studded with chickpeas, but not much else. Filling with a bouncy texture, but bland.
Kasseri cheese tastes like a cross between provolone and Emmenthaler. This young rendition (aged versions have stronger flavors and firmer textures) is alright but unremarkable.
Like the other fried items at the cafe, way too dry.
Unlike any falafel we've tried before, which is a good thing, as there's nothing redemptive about these leaden blobs.
Tahini sauce livened up with garlic and lemon; hot sauce with paprika, coriander, ginger, and garlic. Both are habit-forming.
The sandwich standard on the left, Damascus pita on the right.
The Damascus pita is smaller in diameter but much puffier, and less prone to busting open mid-bite.