Give the coals some air.
A mirwaha is the hand fan we keep beside the grill.
Take it: sweep across the coals to fan them, or press F.Take it: swipe sideways across the coals to fan them.
A Lebanese charcoal grill and bakery in Woodville. Manoushe from the oven first thing, skewers over charcoal until early dinner. Closed Mondays.
Feeding twelve?On the coals today
We’re a Lebanese charcoal grill and bakery in Woodville: manoushe from the oven, mezze made each morning, skewers over charcoal until early dinner, and feasts to share here or take home.
-
Shish tawook
Chicken in garlic, lemon and yoghurt, charred at the edges.
-
Kafta
Minced lamb with parsley and onion, pressed onto flat skewers.
-
Lahm meshwi
Cubes of lamb shoulder, seven spice, onion and capsicum.
-
Farrouj meshwi
Half a chicken, flattened, with toum.
-
Arayes
Kafta pressed inside bread and grilled until it crackles.
-
Halloumi and vegetables
For the table that wants something off the meat.
Everything we cook is halal, and there’s no alcohol in the place.
Every plate comes with bread, toum and pickles.
Out of the oven
-
Manoushe za’atar
Thyme, sumac, sesame and olive oil, folded hot.
-
Manoushe jibneh
Akkawi and mozzarella, blistered at the edges.
-
Lahm bi ajeen
Spiced lamb and tomato, thin and crisp.
-
Half and half
Za’atar one side, cheese the other.
The dough’s made first thing, and the first tray is out before the coals are ready.
Knefeh: semolina crust, sweet white cheese, orange-blossom syrup.
In the trays today
What’s in the trays changes with what came in. Ask at the counter what’s best today.
Eight trays pick a name on the counter for what’s in it
One skewer, marinade to bread
How the shish tawook goes on, and comes off.
Marinade
Overnight in yoghurt, garlic, lemon and seven spice. The yoghurt keeps the chicken soft on the coals.
Thread
Tight, and fat against lean, so the skewer bastes itself as it turns.
Fire
Charcoal only, raked hot on one side and gentle on the other. We turn it when the underside lets go of the iron.
Rest
A minute off the coals, straight onto bread, so the juices go into the bread and not the plate.
Bread
Pulled off with the bread, never a fork. Toum, pickles, a little chilli.
Pull up a chair
Sufra is the spread, everything on the table at once. This is how we’d lay it for twelve, seen from the head seat. Lean in and look behind the bread.
Move across the table to lean in and look behind the bread.Drag sideways across the table to lean in and look behind the bread.Left and right lean in; up and down walk the table.
Khubz flatbread, warm, in cloth
- Khubz flatbread, warm, in cloth
- Hummus and moutabal tear, dip, pass it on
- Warak enab rolled this morning
- The skewer tray tawook, kafta and lahm meshwi on bread
- Fattoush the crunch between the rich things
- Knefeh, to finish warm, with orange-blossom syrup
- Kabees behind the bread: pink turnip pickles and olives, for between bites
Wrapped to carry home
Bread comes with everything. Ask for more.
Feasts go out in foil trays with the lids on. Bread’s wrapped in cloth so it stays soft, and skewers are wrapped in khubz so they steam gently on the way. Warm it low and covered. The kafta’s even better the next day, in bread.
How much for twelve?
People always ask, so here’s how we’d feed them. Tell us how many are coming and how they like to eat. More mezze and bread suits a long afternoon; more from the grill suits a hungry crowd.
If the uncles are coming, go one more.
For 12, half and half, laid out on trays at the table:
- 24 skewers of shish tawook and kafta
- 2 half farrouj with toum
- 2 big mezze trays
- 2 salads
- 3 bundles of khubz
- Pickles and toum on the side
We’ll confirm it with you.
Put a feast aside
Feasts need a day’s notice. Skewers for two, just walk in.