If you despair of Lebanese clichés and crave a taste of proper home cooking, try hot-footing it to Amoul’s splendid little hideaway – it’s a delicious revelation. Amoul herself hails from South Lebanon and revives treasured family staples such as tabbouleh, fattoush and baba gannouj with freshness and zingy immediacy, while her silky, featherlight hummus is served with nuggets of gently spiced lamb, beautifully complemented by a dish of hindbeh (bitter wild chicory sautéed with caramelised onions). We’d also recommend her handmade pastries with savoury fillings and specialities such as chicken livers gently cooked with pomegranate molasses and lemon. Her modest ground-floor dining room is simply decorated but full of charm, and Amoul often escapes the stoves to greet guests by their first name. Incidentally, her imaginative cookbook is a must for every foodie.
Amoul's is recommended for