A local icon around these parts, Hijazi's serves up the undisputed best Lebanese for miles in each direction. Devoted diners start pouring in the doors early in the morning for a Lebanese breakfast feast - spicy shish with scrambled eggs, fatteh (chickpeas in natural yoghurt with toasted pine nuts), ful (cooked, mashed fava beans with olive oil and lemon) or hummus with pan-fried lamb mince. All of which you can get for the price of a couple of coffees in inner-city Sydney.
Later in the day, the specialty of crunchy, perfectly formed felafel balls takes centre stage, and the Hijazi family who run this place (school-aged sons, who make a mean freshly squeezed fruit juice, included) pump them out with expert speed and care. Unbelievably, you can get a dozen, with salad and sauce, as well as a fresh juice to wash them down, for less than a tenner. It's no wonder this place is as famous, popular and loved as it is.
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