Zain Alsham

Chicken Shawarma

Marinated and spit-roasted chicken carved to order, served with a punchy house garlic sauce that regulars treat as the main event

Meat Shawarma

Beef and lamb blend slow-roasted on the spit, deeply spiced with warm Levantine aromatics, wrapped or plated

Hummus

Silky, house-made hummus with a generous pour of olive oil and a sprinkle of paprika — a reliable indicator of kitchen quality here

Falafel

Crisp-shelled and herb-flecked inside, fried fresh rather than held — the benchmark version the GTA competition gets measured against

Kebab Platter

Grilled ground meat kebabs seasoned with Syrian spice blends, served with rice, salad, and house bread

Fattoush

Crispy toasted pita shards tossed with fresh vegetables and a bright sumac-citrus dressing

Kibbeh

Fried bulgur-and-lamb shells with a spiced meat and pine nut filling — a Levantine staple executed with care

Tabbouleh

Finely chopped parsley-forward salad with bulgur, tomato, and lemon — lighter and more herb-dominant than the North American interpretation