Abu Ammar Al Souri

At this thronged fast-food operation, pantalooned men work the shawarma skewers, folding meat slices into huge pieces of Syrian-style saj flatbread. It's also good for trying out Arabic specialities more usually seen in Syria and Jordan, such as freek (a pilaf made from freekah, green wheat) and mansaf (Bedouin lamb dish doused in a sauce made from fermented dried yoghurt).