It comes wrapped in fresh grilled flatbread or over basmati rice, dressed with a spicy tahini salad and house-pickled vegetables. The honey-soaked kinafa, sliced fresh from full sheet pans, is the dessert worth saving room for, alongside a walnut baklava finished with orange-blossom water.
This Bridgeport location is the original anchor of a small local chain that's since expanded to a couple more Chicago neighborhoods.
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