Co-owner of Banu, Samira Mohyeddin, shows how to perfectly marinate and grill the meat to make your bbq extra special this summer.

It Came From the East

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“I feel like a 17th-century spice trader at a desert feast as they bring me home-squeezed pomegranate juice, yoghurt sprinkled with rose petals, aubergine paste with whey and walnuts.”

- Alex Kapranos, Franz Ferdinand

THE GUARDIAN UK 

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But it's not all gizzards 'n' guts at Banu. A quartet of thick, meaty lamb chops arrive exquisitely pink at their centres and beautifully fumed from the grill, a pinch of table-side sumac lifting them into overdrive. 

A cousin to kibbeh, koobideh turns out to be two meaty cylinders of smoky minced ground beef, big enough to share at lunch.

- Steven Davey

NOW MAGAZINE

Offal good

When I tell my husband we're having testicles for dinner, he blanches and says he has a headache.

So I arrive alone at Banu, where the owners of the hip Queen West Persian restaurant, three siblings, want to ease me into my first sampling of dom balan -- lamb's testicles, marinated and grilled.

-Deirdre Kelly

THE GLOBE AND MAIL

 

How to make Kuku Sabzi

Banu shares its recipe for a herbed dish for Persian new year.

CTV’s YOUr MOrnING

 

City of Toronto Showcase 2011

Where Banu’s Samira Mohyeddin eats Persian food in the burbs

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“There were Iranian restaurants, but they weren’t places you wanted to stay—there was never any atmosphere,” Mohyeddin says. “It was literally: buy some food, eat it and get out.”

- Samira Mohyeddin, Banu

TORONTO LIFE

 

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Chef’s Showcase

Mohyeddin drew inspiration from his mother, spending countless hours in her Scarborough kitchen learning the secrets of Persian cuisine.

“Growing up, there was always a lot of people over, always eating,” he says. “It helped start my fascination with food.”

TORONTO STAR

Celebrate Persian New Year with this staple dish

We learn how to make “liquid gold”.

CTV’s YOUR MORNING