What are you here for?
The SmokehouseBrisket and lamb, smoked 8 to 12 hours and carved to order
From the GrillWhole chickens, kebab and tika over open fire
Burgers & ShawarmaThe smokehouse, in one hand
From the KitchenPasta, rice, soups and mezze
BreakfastArabic, Turkish, Somali and international trays
DrinksCamel-milk coffee, mojitos and cold soft drinks
Since 1981 · Kafr Qasim
The King of Smoked Meat
ملك اللحم المدخن
Eyad Abu Alhasan spent twenty years behind the counter as a butcher before he ever lit a smoker. What he builds now is that eye meeting Texan barbecue technique - his own spice rub, burned down low over natural wood for eight to twelve hours until it gives way under a fork. The name has since travelled from Palestine to Istanbul to Dubai.
Mon to Sun · 12:00 PM to 12:00 AMMogadishu, Somalia