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“Is it a grand gastronomic experience? Of course not. It’s nowhere near that tiresome. It is a snapshot of someone else’s life, delivered one delicate plateful at a time.”
— Jay Rayner - Observer Magazine - 2015
 
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The Story so far

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Amoul’s was an independent business that opened it’s doors to the public back in July 2003.

The shared dining table was central to the feel of home, where customers enjoyed what I cooked for them. Cooking for me is a great love and pleasure and I wanted Amoul’s to feel like it was an extension of my home.

I am a mother first and foremost; when my children were born I had the luxury and pleasure to stay at home and raise them. I believe that food and love are two essential forms of nourishment that are crucial for building healthy societies, both physically and mentally. To some people this might be a simplistic approach, but my place was built on these two beliefs, they were the main threads that went through the whole weave that made the place feel like home to our treasured customers who understood the concept and appreciated it.

I come from Marjayoune in the south of Lebanon so my recipes come from my home. All the recipes are infused with memories. Each recipe is special to me, it is either given to me by my mother, my father, a dear friend or people that touched my life and still remain in my heart.

Preserving our culinary traditions is a way of preserving our culture . Food for me is an important human need that unites people together, whether it is a family meal, or an elaborate celebration. Food is a defining factor of our identity, of the the people we are and where we came from.

Right now

View fullsize Amoul some family recipes is a self published book first print was in 2008. I was helped to put the book together by my very creative family.. The recipes are authentic, honest, and uncomplicated aimed for busy individuals, and initially for my reg
View fullsize Arouss labneh with boiled eggs. At Amoul’s we used to call it breakfast bride. The word bride is a literal translation from the Lebanese Arouss. The Lebanese grow up eating arouss: kids take them to school for lunch, they can be eaten as a snac
View fullsize “Food is the primary defining factor of human identity, because what we eat is always a cultural product.” “Captured through the lens of food and its cultural importance. This film is the first in a series of short 1-minute pieces
View fullsize Happy Zataar day everyone! I believe everyday is zataar day. Whether sprinkled over a sour dough labneh tartine, or added to Fattoush salad, or marinating chicken, the thing I can eat everyday, for breakfast, lunch or even a light supper is our belo
View fullsize Chicken Soup (Shourbet Djaj). As the weather starts getting autumnal, and coughs and colds become a feature in every household, there is nothing better than having a homemade chicken soup. This is my mums recipe, and I can vouch for its healing prope
View fullsize So excited! Just received my box of fresh vegetables from the farm. I am going to enjoy cooking this lot. #freshvegetables #seasonalfood #plantbased
View fullsize I found this fresh green beans in the market which are great for today’s dish of loubieh Bzeit. A simple and delicious no meat Monday’s dish. Scroll through to watch the video of how I make it and enjoy! #vegetarianrecipes #veganrecipes #
View fullsize Markook Bread, or Saj bread, and it’s also called village bread. Do you know how delicious it is grilled with goats labneh? For those of you who have my labneh, try it and let me know what you think. Growing up markook bread was the only one fo
View fullsize Making a new batch of Labneh today! Labneh is a freshly made goats curd that is preserved in oil. It is prepared from fresh goats milk, culture, and salt. Goats labneh is essentially a breakfast spread, but also great as part of a meza, grilled on sa
View fullsize Thank Good morning! Want to see some delicious recipes for breakfast using my goats Labneh? Scrambled eggs with Labneh takes me back to childhood I remember hating the taste of eggs, so my mum would try and create ways to disguise the egg taste by a
View fullsize Freekeh with fresh figs, labneh and caramelised onions. This dish was a favourite of many of my regulars at Amoul’s. Here it is as I prepared it today. 2 cups of Freekeh washed well. Put two tbs. of vegetable oil in a pot, add the Freekeh and
View fullsize Warm labneh balls with cherry tomatoes in thyme and honey oil. Here is another recipe for goats labneh. It was inspired by the many Family Saturday lunches at Mazi Greek restaurant. They obviously prepared it using goats cheese. Here is how I make