This year-old Bay Ridge restaurant filled with murals that recalls a Middle Eastern sidewalk cafe (order from a counter and take a number on a stick to your table) is now generating a chain of Palestinian restaurants, including the newly opened Al Badawi in Brooklyn Heights. The menu features expected items like dips, salads, and kebabs, but also many large format, home-style dishes served in crockery and mainly featuring chicken and lamb, to be shared between two or more. Mansaf — lamb shank marinated in fermented yogurt and served with rice and almonds — is only one example. The freshly made flatbreads are another strong point.

Twin shawarmas twirl in the window of this casual cafe — named after a mosque in Jerusalem — available freshly carved in a choice of sandwich formats. Some consider it one of the best shawarmas in town — don’t hesitate to go for a combination of the meats currently available, which may be chicken, beef, lamb, or a lamb-beef combination. Kofta kebab platter, fava bean stew, and a range of hand pies that runs to spinach, chicken, or hot dogs, round out the menu, and schnitzels are also available.

Born in Nazareth, Rawia Bishara opened Tanoreen in 1998 as a small Middle Eastern deli with just a few tables. Then a decade ago it was transformed into a restaurant with all the trappings of a fine-dining establishment. Good bets include makdous (pickled vegetables stuffed with walnuts), kibbeh (cracked wheat torpedoes stuffed with oniony lamb), mousaqa (a multi-vegetable casserole), and sujok (a dried sausage that originated in Armenia).

Born in the West Bank city of Ramallah, Nasser Jaber has created one of the city’s wildest menus at his newly opened Upper East Side restaurant and Dumbo food-court counter. It merges Middle Eastern and Latin cuisines, with a whole range of snackable items, including tortas, empanadas, hummus, and a shawarma sandwich wrapped in a laffa with garlic sauce. The choice of meat — such as smoky, shredded pork carnitas — highlights Jaber’s global approach to the menu.

For two decades or more, this small Williamsburg place hovered over the Bedford stop on the L, ably supplying the dining needs of both the budget-conscious and late-nighters. Its richly flavored falafel became legendary — fried to order and thickly crusted, while remaining herby and moist inside, but the kofta kebabs were equally as good, whether eaten in a sandwich or on a platter, both featuring house-pickled vegetables. Now Oasis has moved around the corner to much more spacious digs with ample seating, but no longer open quite so late.

A map of Palestine hangs on the wall at this Astoria mainstay founded by Freddy Zeideia, who started with a food truck in 2002 before it upgraded to a restaurant in 2015. It strives to have some of the city’s best falafel and shawarma, but the menu offers many other notable dishes, including flame-grilled kebabs and qudia, a quintessential Jerusalem breakfast or luncheon dish of hummus topped with fava beans, zapped with a sprightly green sauce. The original cart now often parks at East 53rd Street and Park Avenue in Manhattan.

Opened in 2009, and extensively renovated and expanded in 2015, fast-casual spot Duzan has become famous for its shawarma sandwiches, distinguishing itself in that category in the competitive arena of Astoria’s Steinway Street. The founder is Hasan Diab, who grew up in Galilee. Hummus and baba ghanoush are other specialties, the latter festively turned out with sprinkles of spices and herbs and a reservoir of olive oil.

Owned by Abu Mohammed and named after a city in the West Bank north of Jerusalem, Nablus Sweets was founded in Paterson, New Jersey, in 1991. It was followed 10 years later by a Bay Ridge branch. Both specialize in knafeh, a giant orange sheet pastry of shredded wheat and melted cheese invented in Nablus, which exists in several variations, sold by the square or entire pastry. Many other Middle Eastern cookies and pastries are available here, including burma, basboosa, and baklawa.