The portions are generously covered in Za’atar spices that are usually made with thyme, oregano, marjoram, and sumac - you can imagine how flavourful it was! My favourite part was dipping into the addictive garlic toum, so wonderfully pungent and prickly. If you need more heat to all these, the restaurant has a special shelf storing several types of hot sauce that could potentially burn your tongue, but hey YOLO 😜 All the fried chicken are served in “half bird” ($25) and “the whole damn bird” ($49).

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