The final in the trilogy of Kebabs in the Canberra region. This time, we chose Queanbeyan as the venue.
Pashas Kebabs was the venue and we will go straight to the review with little preamble.
Warning: This is not a positive review.
Part Two of the search for the best Kebab in Canberra.
Fyshwick Fresh Food markets offer many different and interesting food adventures. Visiting the delicatessens and admiring the many varieties of cheese, cold meats, olives, pasta etc can inspire the next week of cooking meals. The many fruit and vegetable shops offer competitive prices and if one of them is out of stock of one item, it may be found at another. The meat, Asian supermarket, seafood and bakeries are yet another attraction.
On our many visits to the Fyshwick Fresh Food market we have bought lunch from a variety of places including the Star Kebab House. Unlike our last review, we had some idea of the quality of the food and therefore had little to no hesitation to include this venue in our search for the best Kebab in Canberra and surrounding areas.
Harper was again assisting us with our research and being the intrepid type, decided to try one of the pide’s to add more to this review.
We promised Kebab reviews and finally, after much hesitation and attempts to delay, here it is. The delay was due to some people wishing to return and try the food from this place again, just to make sure they remembered the kebabs correctly. Certain people may suspect these urrr, ‘pure’ motives.
It is a coincidence that this cookbook was randomly chosen at the time we are planning the review kebab restaurants. (Please do not start a discussion about nothing being a coincidence etc.)
Sometimes the decision is to be ambitious and try many recipes from one cookbook does not work. To be honest not all the dishes were cooked on the same day and it took nearly two days to eat the food.
Making the decision to use dried chickpeas and broad beans made the experience interesting as we had a variety of bowls dotter around the kitchen containing soaking legumes and burghul. Shopping for the ingredients meant visits to specialty shops and at planning was essential due to the 48 hours required for soaking the broad beans.
I love a good felafel. The best felafel I’ve ever tasted was in Jerusalem, Israel. The second best in Newtown, Sydney but finding a good felafel in Canberra has been difficult. The same is true of trying to find a good kibbeh. The few past attempts to make a felafel have ended in disappointment but a new recipe, a new attempt. Hope and optimism sometimes affects decisions as does despair and despondency, but this is getting a bit too deep for a food blog.
Clean the Plate 