Fried kibbe is made with bulgur wheat and is stuffed with ground beef, pine nuts, onion and spices, served with tahini sauce. (Christina House / For The Times)
A cheese safeeha with tomato and basil is baked in the restaurant’s giant stone oven. (Christina House / For The Times)
Ordering a meat samosa, made with ground beef mixed with onion and spices, or an empanada-like cheese fatayer? Be patient, because the chef bakes them to order. (Christina House / For The Times)
Fresh breads are baked in the stone oven at Kabab Grill in Palms. (Christina House / For The Times)
Amir Abdelmoula cuts chicken shawarma to fill a lunch order. (Christina House / For The Times)
Kabab Grill in the Palms neighborhood is run by Firas Tar and his wife, Ayesha. (Christina House / For The Times)
