This is where you get Beirut-style grilled fish in Scarborough - what's the best charcoal grill
In the last 74 columns I have gone through many parts outside GTA and beyond, but this week I want to revisit one of my favorite places in this series and share a new one of itGhadir Meat & sriantis is one of the original butcher's shops in Shawarma Row, also known as Lawrence Avenue East, and becomes the center of the newcomers.Two years ago, the butcher's shop moved across the street and expanded to the current convenience store, meat counter and Savama station.Since opening Ghadir Meat & Restaurant, owner Ali Dbouk has expanded and opened a restaurant in BeirutA seafood restaurant called ghadir Fish.When there was a space in the square where his butcher's shop was located, he seized the opportunity."Seafood is common in Beirut.Especially in the coastal area, there are many seafood restaurants where you can go for simple grilled fish or fried fish.His new adventure immediately looks and feels very different from his.Packed meat mall.Bright Sky Blue-The design of the color restaurant takes into account the family and the group, the center is a freezer table, from B every day.C. parts of the United StatesS.and Europe.While choose-your-Seafood restaurants are quite common and there are many details that make Ghadir different.First of all, what you can't see when you're sitting in a restaurant is that Dbouk now has a bread item for both stores.Every morning, two employees behind the restaurant make fresh marqooq, a newspaper.thin bread."I like to say this is a charcoal restaurant.We try to cook everything with thick charcoal.Also, the difference here is the spicing we use, which is similar to what you found in Beirut.Dbouk imports quebrac charcoal from Paraguay.It is made of iron wood from South America, and large and thick parts can burn slowly and long.If you order grilled fish, that's how it works."It takes a while to heat up, but once you start heating it will give you a very long burn and a beautiful smell of smoke.This is similar to what you found in Lebanese towns and villages in people's homes."For grilled fish, the fish is cleaned and then thick with a spice mixture, including cumin, black pepper, pepper and some secret ingredients.Then put the fish in the grill basket and on the thick hot coal.While preserving the juice in the fish body, heat the bubbles and fried skin.What highlights this process to me most is how obvious the smoke smell in the fish is, similar to what you experienced when eating central TexasBBQ beef.Suresh DossThis Oakville restaurant is a tribute to the traditional Cuban cuisine of Armenian dumplings. This Armenian dumpling dish dates back to decades ago, in thisEnd roti house made paratha sing and you can also choose to fry fish, in which case it will add a mixture of pepper, cumin and flour and fry it.Great though.over-The charcoal version won me a victory.There is another use for charcoal grills.It is also used for home cooking, including baba ghanoush.The chef of Dbouk ignites the grill every morning before the service and cooks the whole eggplant.When the skin turns black, the eggplant falls off the grill.After cooling it is mixed with tahini, garlic, salt, olive oil and lemon juice to produce my most memorable baba ganoush in the city.When it reaches your table, it is sprinkled with sumac and decorated with a spherical pool of saturated green olive oil, the same olive oil Dbouk is brought from southern Lebanon every year.This is a small olive farm in southern Lebanon.They pressed it on harvest and I got the pure product in April.We used it to finish many of our dishes as it had a very sharp and beautiful taste."Marqooq tore a slice of bread and scooped it up.When paired, it gives off a distinct flavor of nuts and smoke, with a slight bitter taste and fruit flavor.