... Merging cultures and families by placing their roots there for generations.


...Threading the comfort and complexities of these flavors through our home kitchen, as well as the restaurant kitchens my parents owned when I was a child, offered me a lifetime of appreciation for a land I knew through heritage. The flavors and feelings represented here pay homage to my experience growing up as a first generation American. I look forward to welcoming you on my journey of remembrance and reclamation. 


...Starting with our concepts staple - the Musakhan. A rotisserie style chicken that's been brined for 24 hours before being coated with our perfectly blended mix of allspice, sumac, cumin, fenugreek, and cardamom. Each chicken is slow cooked to perfection and served with our Shabibi Taboon.

Taboon is a staple of mealtime and is traditionally served alongside musakhan. For our taboon, we spread a puree of caramelized onions, cashews, and parsley atop our hand-stretched dough before baking it in a traditional taboon oven.

Rip a piece of that bread, take a bit of chicken and dip it into the Hummus and Mazarea Sauce (our funky play on a ranch-ish sauce). Finish that bit with a crisp cuke that's been marinating in Aleppo pepper and garlic oil.

Beckon the call "Yalla Shabai" to your people and have them join you for this Palestinian feast. 

Chef Marcelle Afram.png


Shababi is Arabic for “my people”. Whether it’s an auntie using it to call all of the kids for musakhan dinner, or baba gathering his group of friends to play backgammon- Shababi evokes the sense of community and flavors that stuck out in youthful memories.

pictured: Founder & Chef Marcelle G Afram 

photo by Laura Chase de Formigny