吃的時候, 天氣未開始轉涼, 仍很有夏日的感覺~
然, 我嗜羊肉, 在大熱天之下, 可一解我對羊肉的思念就只好靠KEBAB包了!

沒有看過食評也沒有找過資料, 只是那天剛好就發現了這一間有賣KABAB包的店~
價錢大概是50至60元左右, 對於我來說是有點貴...(我只是LUNCH TIME來吃啊)~
不過, 那陣陣羊肉香還是把我吸引去了~~ 很理所當然地點了羊肉KEBAB~
用盡我的畢生英文, 還是搞不清楚有什麼汁可以要... 總之跟他說: NO SPICE就算了~

拿回公司打開, 嘩!!! 好多材料!! 單看已經覺得值回價錢~
再咬!! 嘩 很辣!! 是洋蔥!! 不用錢的給了好多~~
吃不慣的人記得叫他LESS點 不過也代表他很正宗呢 ~

因為在外國曾試過一次, 也是很多很多很多洋蔥的說~ 不過肉卻沒這次的多~~
吃完後, 真的有點賺到了的感覺 因為羊肉很多很香很好吃~
而且, 我個人很重視那個包的咬感跟味道~~ 軟硬適中~
感覺很新鮮似的 (因為我不太了解) ~ 總之, 吃得很開懷~~

完全給我充足電應付下午的工作呢 =)

PS>
對了! 如有可能, 大家還是買外帶回去吧,
因為店的地方太小了 /口\

幾乎一到宵夜時間..除左M記就會諗起 Beyrouth...12點幾都未收而且仲有陣陣羊肉香味傳出...

自己本身鐘意羊肉自然會叫lamb kebab... 建議食一塊塊肉的order instead of minced meat ...食落口啖啖用肉先開心麻~

佢D羊肉加左羊油...食落口唔乾身, 羊味非常的濃...不錯!

第一次食佢落太多洋蔥... 過晒D羊肉味..第二朝起身仲有陣洋蔥味..
第二次食就叫佢less onion..好好多...

佢有幾隻sauce...有一次個cooker介紹我mix 3隻sauce黎食..又幾好味喎...不過邊3隻就唔記得啦..因為同個cheft熟..所以佢次次都自己mix俾我，我都唔知係咩sauce

之後聽長輩講有一隻sauce叫tahini...咁我又試下..UM...OK喎.....羊肉味出晒...大家可以試下.

唔知係咪因為我次次食都好夜先去的關係, 支tahini佢好似冇show到出黎....想試就可以同侍應講聲..

一個kebab咁大條, 有肉又有菜...$55我覺得物有所值。
有機會想試下去隔離間堂食...聽說有一些是外賣menu沒有的。

Kebabs have had a long standing history here in the Hong Kong food scene. I was popular for a while, and somehow it diminished into 'just a few joints'. I find myself thinking about the Middle Eastern treat when, post-dinner-gathering, a friend decided that Beyrouth Cafe to be the last stop for the evening. With excessive excitement I finally set foot in the store. A rare blend of grease and zaatar greeted me first. There is a simple bench with several seats on one side, the other half of the store is the kitchen that serves food in the little kebab joint and the adjacent cafe, which my friend considered to be "prices jacked up for the same food and comfortable seating". I feel at ease with the simple setting. On the other side of the kitchen were the roasted lamb and chicken, each sliced thin and staked on a metal skewer, roasting while turning on the heat source.

The three of us, each ordering exactly the same quintessential LAMB KEBAB ($55). There are other choices, like the chicken kebab if you feel for the white meat instead. I am, however, skeptical about a "lasagna" here at Beyrouth...I wonder how good it can possibly be?! Back to the Kebab, thin slices of lamb were gathered once again at the hot plate to be warmed up. Among sizzling sounds of meat and oil splish-splashing against the glass came the smell of hot fried meat. On the other side of the counter the kitchen staff prepared the warmed pita, heavily loaded with slices of tomatoes, a handful of lettuce and a few rings of onions. It took me a little while to realize there is mint sauce, I went straight with mint and garlic.

A few minutes later, our order was served, loosely wrapped with foil with a twisted end. Unwrapping it released that whirlwind of aromas combining meat, vegetables and sauces, and the sweet smell of toasted bread as well. The meat was surprisingly well marinated and moist throughout, though I would prefer less salt in the marinade though. There is still a little residual gamey taste to the lamb, and the sauces accompany the meat well and offer adequate moisture for the entire sandwich. One bite after another and in no time a garlicky meaty sandwich disappeared into our stomachs. We paid our respective checks, filling fantastic and satisfied, headed out for a breath of fresh air in the nighttime Central District, contemplating how to make of a review for Beyrouth Cafe, and how did the rest of HK-ers miss out on the kebabs which fill up more than a hungry soul. It indeed is a scrumptious cure of blues.

帶點遺憾的飯局, 最後一程, 幸有兩位食友陪偶去完成. 地點是擺花街, 一間Kebab鋪.

Kebab, 在香港, 只吃過中環兩間, 在灣仔也食過. 但說好食, 始終this one. 不過, 以前在英國, 食慣了碎羊肉的一卷, 那是印巴式. 中東式, 主要是一塊塊的切肉. 有少少分別.

小店, 同上次來, 稍作裝修過. 笑面黎巴嫩佬依然, Kebab依然用鍚紙包著. 今次不吃辣, 選了garlin同mint source. 沒有帶辣的kebab也好食. 總之不辣, 總要帶一個mint, 才能把羊肉味道帶出來.

場內, 細說食咖哩經驗, 越講越想快一點回到英國, 回味正宗Paki Kebab. Kebab on Naan or Kebab on Pitta.

jul 2, 08,2人來dinner,share叫咗 :

1) lamb kebab
-有羊肉碎,番茄,洋蔥+生菜絲
-我哋揀咗garlic sauce
-全個都熱,整體味道可以
-有羊羶味,因廚師之前會在鐵板上將佢哋整碎,所以肉質唔喺1片片/舊舊,友人就覺得喪失咗肉質嘅口感,我就覺得喺另1番style
-但1致覺得揀咗garlic sauce令個kebab增+唔到多1種味道。如果可以retake,會考慮ketchup

2) 忌廉 x 1罐
-另失望之處喺無自家製嘅甜乳酪飲品,通常賣得kebab,都有呢種地道嘅飲品賣

- 店內好細,個open kitchen都佔咗3/4間舖,但佢就供應埋比隔離嘅Assaf Lebanese Cuisine

- 有7種sauce比你揀,+落kebab度

- 唔好以為平日無人,我哋咁夜去(9.00pm)都陸續坐爆(6張bar凳)

打完電話返屋企, 又confirm冇飯開後, 慣例會行上黎逛逛食店.

記得有間Kebab, 又好有興趣咁食返個. 一間小小Take Away店, 隔離Assaf亦是同一個老闆, 一間高級, 一間平民, Assaf先生真識做生意, 看了其卡片, Assaf叻仔到澳門都有佢既分店.

傳統中東Kebab, 轉轉羊肉一條條介出來, 焗爐輕輕焗熱塊餅, 加上菜, 茄, 醬, 一卷, 錫紙包上, 香噴噴Kebab在我眼前.

羊肉介出來後, 再小炒返熱, 肉汁能保留, 醬汁加上生菜番茄, 沒有把肉味蓋過, 但吸了不少肥膩味道.

今晚來光顧的, 除了一位同外國人拍拖的靚姐外, 全是番人. 外國人習慣了的食物, 來到香港, 依然不離. 做得Kebab, 應該都是Halad food, 有不少印巴人黎買包.

羊肉卡巴HK$50
碎烤羊肉–很香口

Falafel(素豆炸餅)卡巴HK$50

自選醬汁: 要了蒜蓉汁，含生蒜蓉增添辛味

卡巴附有半熟洋蔥，蕃茄片，生菜絲
卡巴- 很長，皮較厚，亦因此很飽肚

店員不停弄新鮮的卡巴

餐廳只有五六張吧櫈，格局是以外賣爲主。時間尚早，店内無人，要了個CHICKEN KEBAB WITH YOGHURT SAUCE 堂食。打開錫紙，發覺份量原來不少，雞肉即叫即煎熱，PITA 包燙手，配菜有番茄、洋蔥和生菜絲，亦落得毫不吝嗇，豐盛加上熱氣騰騰，令食欲大增。

吃了幾口，發覺雞肉過鹹，就是與配菜齊吃，也是如此，就連YOGHURT SAUCE 的味道也被蓋過....有此敗筆，真真可惜。

價錢方面，記不得是$35 還是$45 一份。

一碗蛇當然不能作為一個午餐, 唔想再隊一碟碟頭飯就行左上黎食個超騒既kabeb.
平時行過都聞到香味就想試, 今次終於一嘗所願了~
兩位打點店子都似乎是中東地區的朋友(Lebanon may be?), 再加上兩檯烤肉, 我就要了個羊牛什肉卡巴.
為了試真肉的味道, 我只要沙律醬酌量有點汁.
拎到返公司都仲係熱熱的, 打開係勁香, 立刻吃.
羊肉牛肉雖然羶味十足, 但應該比淨羊好, 不過我都驚同事避聞果朕味.
除了羊肉和牛肉, 就有洋蔥, 蕃茄生菜; 個皮比較厚, 不過食完都幾夠飽.
一件四十幾塊, 和潛水艇差唔多啦.

我就幾鍾意羊朕騷味, 唔係人人敢吃, 你呢?

今日趕路, 在貝魯特買了個羊肉卡巴, 邊行邊食.

店員將已預好份量的一碗碎肉倒在鐵板上翻熱, 將餅皮放入焗爐再焗一焗, 在餅皮上鋪上碎羊肉, 加生菜碎和少量蕃茄, 問你要咩汁, 選了蒜泥汁(另有咖喱汁, 沙律汁等可選), 用錫紙包好, 交到你手上時真得有點燙手. 還體貼地附上紙巾.

為何我會說它很適合行路時食?
1. 錫紙將卡巴餅皮包得很緊, 不會一咬就散開
2. 羊肉是碎件, 咬一口就有幾多羊肉. 我曾試過另一些店的卡巴, 肉是一條條或一塊塊的, 咬出來時會吊着整條肉, 吃得比較狼狽. 而這種碎肉卡巴就不會出現這種情況.
3. 卡巴沒有太多汁, 不會滴到成身都係. 但有菜和蒜泥汁, 又不會太dry.

說回味道, 餅皮厚薄適中, 不會穿洞又夠飽肚, 炭燒羊肉夠羶味, 我愛吃羊自然覺得合我心水. 蒜泥汁夠味, 食時都有點擔心食完會口臭.

價錢以午餐來說, 是較昂貴, 不可能日日食. 考慮到卡巴一般市價都要$35-40, 加上中環的租金, 這個價錢都可以接受.

Yea Alistair is crazy there is no dessert offered.
Oh I love their kebab w/ lamb. It is da best in da world. Everytime when I hv no appetite to eat anything. I must go to Beyrouth Cafe. I did recommend the kebab to my fds and 99% of them like it a lot!!
So it is nice to hv a try.

行過好幾次都冇食, 今次真係食左喇
地方係冇咁制, 得4-5張bar椅, 十個來食都係take away, 但我偏係入面食, 卡巴ok, 唔係好熱, 有醬選擇, 味道都ok, 不過冇一種"嘩, 好特別, 好黎巴嫩呀", 總之一定唔會好畸怪, 係大路野, 可放心食

服務ok, 都有善

又發現漏寫了一間值得寫食評的地方.

其實每次經過這餐廳時都會被那陣香香的烤羊肉味吸引着. 但可悲的是我毎次光顧這間店都是凌晨剛收工連晚飯都未食….

說回食物,每次來這裏都是點羊肉卡巴. 外皮熱辣辣的, 因每次師博都將卡巴皮放進焗爐番熱,內裏的羊肉又騷又香口, 有時有點乾但這也不能怪他們只因可能太夜的原因, 所賣都是貨尾了. 生菜蕃茄都很新鮮, 醬汁毎次都要GARLIC 同CHILLI, 好好味.

一件卡巴盛惠四十五元,物有所值.

下次定會試試其他食物.

早兩日去中環做野，順便兜上soho食個quick lunch~
　
此店可謂其貌不揚，陳陳舊舊，衛生都一般~ 揀依度係為特色-黎巴嫩菜~ 我叫左lasagne with salad，個cashier都係冷冷淡淡，服務態度麻麻~ 不過，份lasagne真係好好味：芝士好rich，麵層好滑，配搭肉餡超級美味!!連配菜salad都份外清新，尤其蕃茄好甜好好味!!
　
坐o係店內望住擺花街，另有一種風味。幾好~

放工朋友搵我食飯, 左行右行我話依到有間「印度野」(真係有眼不識泰山)係「印度人」開. 不如去試下.

未行到去門口已經聞到陣陣既「印度味」(原諒我唔識點形容, 絕冇歧視成份).
見到餐牌上寫哂中文, 唔會唔知係咩黎.
不過同d職員都係全英文對答.

點了一個咖喱羊配薄餅, 咖喱好好食又唔辣, 羊肉炆得好淋. 如果佢加埋薯仔紅蘿白就好喇. 個汁要黎點薄餅一流.

另外既芝士菠菜卷, 有d似麵包鋪買到既芝士菠菜蘇, 不過就長身d. 唔知佢既芝士係咪秘製芝士, 好大陣奶蘇味.

兩碟野既伴菜沙律都幾好食, 蕃茄新鮮唔腥, 而且個汁好惹味唔係普通沙律醬.