BAB is TTDI’s new modern Syrian shawarma stop for spit-roasted meat as wraps, hummus plates, rice bowls and even steak-and-fries.
This thoughtful shawarma experience harnesses fresh-not-frozen chicken and Angus beef, marinated in kitchen-ground spices, subtly conveying cardamom and cumin for the chicken, cloves for the beef.
Channelling chef Ameer Alzalek’s balance of classic tradition and contemporary techniques, the beef wrap is bundled with shaved meat, tender, tasty and textured with tahini, tomatoes, onions, parsley and pickles.
Fun fact: Wraps are enfolded in two types of flatbread, moistened with meat drippings for fuller flavour, sturdy but supple, perfectly paired with ayran yogurt drinks.
Other comfort-fare indulgences include chicken with creamy-rich hummus and beef loaded on fries with Parmesan cheese, tahini mayo, lemon garlic butter and chives. Even the spicy toum garlic sauce is addictively nuanced in its smooth lusciousness.
BAB is Arabic for door, representing this restaurant as a welcoming gateway to the Middle East’s most beloved street food.
