WataBox Kitchen

Thyme, sumac and sesame in olive oil on fresh dough. Add vegetables if you like.

Melted akkawi and mozzarella on fresh dough, golden at the edges.

Can’t choose? Zaatar on one half, melted cheese on the other.

Thin dough topped with minced beef, tomato, onion and spices, with a squeeze of lemon.

Tangy kishk, fermented yoghurt and burghul, with onion, tomato and sesame.

Chicken off the spit with toum and pickles, rolled tight and toasted.

Spiced beef off the spit with tarator, tomato, onion, parsley and pickles.

Fried to order, with tarator, tomato, parsley, radish and pickled turnip.

Chargrilled beef kafta with parsley, onion and chilli, hummus, tomato and pickles.

Chicken marinated in yoghurt, lemon and garlic, chargrilled, with toum, pickles and lettuce.

Chicken or beef off the spit, with fries, toum, tarator, pickles and salad.

Skewers of kafta, taouk and lamb, with grilled tomato and onion, fries and toum.

Two skewers of chargrilled taouk with fries, toum, pickles and grilled tomato.

Six falafel with tarator, hummus, salad, radish and pickled turnip.

Chickpeas blended with tahini, lemon and garlic, finished with olive oil.

Smoky chargrilled aubergine with tahini, lemon and garlic, pomegranate on top.

Lettuce, tomato, cucumber, radish and purslane with sumac, pomegranate molasses and crisp bread.

Finely chopped parsley, tomato, mint and onion with a little burghul, lemon and olive oil.

Warm semolina and melted cheese with sugar syrup, in a sesame kaak or on a plate.

A square of turmeric and aniseed semolina cake, baked in a tray brushed with tahini, almonds on top.

Chilled salted yoghurt drink, the one that goes with shawarma.

Lemons squeezed to order with sugar and a few mint leaves, over ice.

Date and grape molasses with rose water, on crushed ice with pine nuts and raisins.

A cold 330 ml can.

Boiled in a rakweh with cardamom and served in a small cup. Tell us how sweet.