Charcoal chicken and garlic sauce, El Jannah
Come for the smoky charcoal chicken, stay for the garlicky goodness that is the toum. Throw in bright pickles, dips of your choice (the baba ghanoush and creamy hummus are essential), good bread (and, if you must, chips) and the reasons behind the Jannah's mighty reputation are mighty clear.
El Jannah, 4-8 South St, Granville, NSW, (02) 9637 0977
HARRIET DAVIDSON, EDITORIAL COORDINATOR
Shawerma, Shish Shawerma
Abu Dhabi's Shish Shawerma revs up the shawerma for a modern audience, taking wood-fired pita, stuffing it with spit-roasted meats, salad and sauces and toasting it on the grill before serving. The clincher? Australian beef, caramelised to the point known as perfection.
Shish Shawerma, behind Corniche Towers, Corniche Rd West & Al Khaleej Al Arabi, Abu Dhabi
LARISSA DUBECKI, CONTRIBUTOR
Falafel, Very Good Falafel
Louisa Allan and Shuki Rosenboim weren't kidding with the name. How good? Order the falafel plate, a banquet of four superb falafels (made with chickpeas grown in the Mallee by Allan's dad), hummus, zhoug and tahini, pickles, and salads. Let's hear it for truth in naming.
Very Good Falafel, 629 Sydney Rd, Brunswick, Vic, (03) 9383 6479
MICHAEL HARDEN, VICTORIA EDITOR
Israeli breakfast, Shuk
If this be breakfast, let's hope Israel takes it easy at lunch. A paella pan groans under the weight of two eggs, Israeli salad, olives, labne, hummus, butter, jam, avocado, tahini, yoghurt and granola. And now for a nap.
Shuk, 2 Mitchell St, Bondi, NSW
PAT NOURSE, MANAGING EDITOR