2911 District Ave., FairfaxTariq Alaeddin has been an evangelist for toum, the simple whipped Lebanese sauce whose name simply means “garlic,” for most of his life. Anyone who’s had the creamy Lebanese garlic sauce knows why it’s so special, but Alaeddin, who grew up between Beirut and Herndon, is trying to introduce more Lebanese flavors to a broad audience. Alaeddin is particularly proud of his Lebanese street chicken, served on thin flatbread alongside batata harra (crispy potatoes), watercress salad, and toum. Beyond toum, the lengthy sauce menu includes zhoug, harissa, tahina, and Alaeddin’s grandmother’s recipe for a bright red shatta chili sauce. Pooling their collective knowledge, Alaeddin says, NAJA should paint a full picture of Lebanese cooking and hospitality.