A thesis on Palestinian culinary identity, this San Francisco staple elevates the humble chickpea to an art form. The signature falafel at Habibi is defined by a shatteringly crisp exterior that yields to a vibrant, herb-flecked interior redolent of toasted cumin. Technique is paramount in the ribeye shawarma, where the beef is slowly roasted on a vertical spit until the fat renders into a lacquered, mineral-rich crust. Each bowl is a study in flavor balance, layering seasoned rice with the sharp acidity of sumac-rubbed onions and the crunch of pickled turnips. The mezze platter showcases a velvet-smooth hummus and smoky baba ganoush, charred over open flames to impart a deep, earthy essence. Aromatic shatta provides a fermented heat that cuts through the richness of the tahini, while the hand-rolled dolmas offer a tender finish. It is a precise expression of Levantine tradition.