Our kitchen
Recipes carried from Beirut, cooked fresh on des Sources.
Basha started with one belief: the food you'd cook for your own family is the only food worth serving. Every morning we grind the hummus, chop the tabbouleh by hand, and set the shawarma spits turning over live charcoal — no shortcuts, no day-old anything.
The garlic toum is whipped in-house, the pita comes out warm, and the spice blends are the same ones passed down through three generations. It's Lebanese hospitality on a Dollard-des-Ormeaux corner, and everyone leaves a little too full.
— The Basha family
