Al Aseel, Greenacre

So I've always had a soft spot for Lebanese food. I think it's the simplicity of the cuisine: charcoal meats, zingy salads and downy soft quarters of fluffy Lebanese bread. Perhaps the deep-fried falafel balls (mmm... deep-fried) also have something to do with it. And I love the creamy decadence of toum, the dip with a fiery garlic punch.We head to Al Aseel in Greenacre to see if its reputation