We learned that sabich is pronounced “sabir”; we now know that arayes is pronounced “arayaisse.” And it’s a Levantine snack that’s making waves in the French capital after having gained popularity in Tel Aviv, even though it’s a Syrian specialty. It’s all thanks to chef Yossi Levy – who created the sabich recipe at Dizen and is the owner of Matza in Marseille – that we discovered this welcome import, displayed on the bar of Nour Comptoir. There, you’ll see all of the following: pita bread stuffed with meat (beef, merguez sausages or chicken – or chard and mushrooms for the vegetarian version) with spices, herbs and condiments (Yemini harissa, parsley, cilantro, chilies, garlic, cardamon and cumin), before being toasted on the grill. Once the meat has been cooked and the bread is toasted, it’s absolutely dripping with flavor! For one of the excellent sides, opt for the charred eggplant covered in tahini, lemon and carob molasse (which has a surprising hazelnut flavor) and toasted buckwheat groats; haricots verts dressed in tahini vinaigrette; or fried potatoes with harissa and preserved lemon aioli. The only dessert on the menu gets the job done right: mouhalabieh (a sort of rose water flan) sprinkled with caramelized pistachios. // Albert Gredinbar

FEELING THIRSTY? Gazoz (a mix of kombucha, fermented fruits, herbs and sparkling water, €6.50 a glass), homemade hibiscus lemonade (€2.50) or Archipel, artisan kombucha made in Paris (€5 for 330 ml).
PRICE: Set menus €12-15, sandwiches €9.50, sides €5.50.