The grill
Meat, fire, and a garnish we mix every morning
Every skewer is threaded by hand. Lamb off the shoulder, chicken thigh for the shish taouk, kufta rolled with parsley and onion the same day it is cooked. They go over the coals for a few minutes a side — long enough to catch colour, not long enough to dry out.
Whole onions and tomatoes sit on the same grill until the skins blacken and the centres turn sweet. After that it is Arabic rice, salad cut fine, tahini or whipped garlic, and Barsha garnish — our own mix, made fresh each morning, and the part most people come back for.
There is no dining room theatre to any of it. A grill, a counter, and a queue that keeps moving.
Nothing goes on until the coals have ashed over and settled. It is the one part of the night we will not rush.
