Chef Ehud Malka reckons he goes through about 20 kilograms of hummus a day – that’s the weight of a small child in chickpeas and tahini – but one swipe of warm,fluffy,house-made pita through this glorious dip and you might consider tackling that amount on your own. Get it with a swirl of tahini and a dusting of zaatar,or encircling crisp golden cauliflower,or underneath flame-licked lamb cutlets.

Elsewhere,there are plump diamond-shaped kibbeh that might deviate from the menu description but are a delight nonetheless,benefiting from a dunk in the accompanying spicy green zhoug sauce.

A giant eggplant schnitzel in a challah bun is designed to feed a crowd,while pita pockets stuffed with pickles and spiced chicken require two hands and your full attention.