Syrian breakfast the way Aleppo and Damascus have always made it — falafel fried to order, hummus whipped every morning, manakish straight from the oven.
Baba Ghanouj began with a simple idea: that a plate of hummus should taste the way it tastes at home in Aleppo, and that nobody should leave hungry. Every chickpea is soaked overnight, every falafel is shaped and fried when you order it, and the saj bread never waits.
From the first fatteh of the morning to the last manqousha at two in the morning, our kitchen on Al Khan Street runs on one rule — cook it the way you would cook it for your own family.
Four things we refuse to compromise on, no matter how busy the morning gets.
Falafel is never pre-fried and never reheated. It goes into the oil after you ask for it — that is why it arrives crackling.
Syrian, Lebanese, Palestinian and Egyptian foul each have their own recipe on our menu. We do not blend them into one.
Every mezze comes regular, medium or family. A full table eats well without anyone checking the bill twice.
Makdous by the kilo, labneh balls in oil, frozen kibbeh and our falafel mix — take the kitchen with you.
