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  • If you are a resident of north of Toronto and a fan of kabob, you are not without your options. The mini takeout spots seem to be popping up everywhere. They all seem to offer pretty much the same menu. Barg (tenderloin), koobideh (ground meat) and joojeh (chicken) are the staples at these places. The quality of the meat and the way it is prepared varies from place to place. I found the barg at Shater Abbas to be very good. In fact, I was so impressed with the tenderness of the meat that I was hardly bothered by some of the flaws I noticed with the food and service. For example, the rice served with the kabob was dry and low quality by my guess. The dressing used for the salad was obviously of the cheap store bought variety. The mast-o-musir (yogurt and shallots) dip we ordered did not come with bread and it probably never occurred to the waitress that we would need some. Next time I wander into Shatter Abbas, I'd like to try the authentic looking dizi (a traditional stew) that was served with ghusht koob and crocks to the table next to us.
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