The way it was cooked in Beirut
Mezze plates, charcoal smoke, and bread pulled from the oven each evening. A family table in the heart of Abuja.
How we cook
No. 01
The mezze table
Small plates meant for the center of the table. Hummus still warm from the kitchen, moutabal with a thread of olive oil, kibbeh shaped by hand. Order a few. Then a few more.
No. 02
From the charcoal grill
Every skewer seasoned the night before — kafta mixed with parsley and allspice, shish taouk marinated in garlic and lemon, lamb chops finished over live coal. The smoke is half the flavour.
No. 03
Bread from the oven
Our khoubz is baked in-house each evening, pulled hot and set on every table. It's the first thing you smell when you walk in.
From the table
“The kibbeh nayyeh alone is worth crossing the city for. Nothing in Abuja has made me feel this close to home.”
Ranya O.
Regular guest
