Abou Jihad: Serving Premium Lebanese Meat & Mezze Since 1962

We ordered:

• Stuffed vine leaves: Thick and generous. Juicy with a strong lemon flavor and a premium filling. Very yummy

• Hummus: A beautiful texture, generous plate and covered with olive oil. A soft lemony after taste is so pleasant. I enjoyed it and didn't feel the tiny little bit of garlic inside. Today I discovered one of my favourite hummus in town.

• Teble: That's raw meat without borghol. A nice hard meat with a beautiful colour and consistency. I really enjoyed it even though I am not a raw meat fan.

• Hummus with meat: very rich and super generous. I loved it even thought the meat is a bit chewy. It is fresh meat: understandable. Each and every bite is filled with rich flavours. Meat, oil, pine nuts, fat and hummus. A must try

• Sambousik, Kebbe, Chese rolls: Those are my least favourite. Sambousik is too crunchy and oily, kebbe is richly filled but can be much better and the cheese rolls proportionality between cheese and puff pastry is inadequate. It contains way too much oily cheese. This plate didn't impress me much

• Labneh: Deceiving! It is good but not great. In an authentic Lebanese restaurant, I would have expected to eat something "Baladi" with a harder consistency and less lemon aftertaste.

• Kabab Halabi: All the kebab plates are unique. Really out of this world. Delicious, soft and tender, feeling light and perfectly seasoned. The kabab halabi is served in a plate containing 5 skewers, covered with a toasted bread and a grilled tomato on the side. Delicious!

• Kabab khechkhach: Like the others, 200g are distributed into five skewers are served lying onto a tomato sauce. Cut a piece, dip it in the tomato and enjoy. Waw! That's good...

• Kabab Orfali: The presentation in here differs. Two skewers with five cubes of kabab each separated by pieces of tomato. Every bite containing a kabab and a tomato is a piece of heaven. Soft, juicy and tender, I enjoyed it without bread to feel each and every ingredient

• Eggplant Kabab: Kabab cubes charcoal grilled with eggplant. A complete mix of tenderness melt like butter under your teeth

• Arak abou jihad: Thats a very good one. A must try. After three glasses, the rest of the day and the next morning were very positive.

• Mouhalabiah... a speciality: My favourite dessert which my wife's aunt does perfectly is something I look to at home or at Fouad Hrajel specially after Al Halabi stopped producing it. Abou Jihad's is good but would be great if less sugar is used. The quantity of rose water is perfect and the consistency as well. That's a good mouhallabiyah discovered close to home

• Meghle: A very good taste, consistency and equilibrium of ingredients. A tasty dessert it is

My Latest Discovery: Daran or Hlaywet is a part of the oesophagus covering the (Me3la2). Looking like a cluster of grapes. Balls of fat embracing a white tender meat. Just imagine! (excuse the amateur description but this is what I could gather of the owner).

Simply Waw. Forget about your medical problems, erase the possibility of cholesterol and plunge into this unique piece of Heaven. I grabbed one, put in my mouth to feel the hot juicy piece of meat. A slight pleasant crunch of fat covering a white meat. The fat burns on the sides creating charcoal crunchy corners full of oil and juicy fat. Mmmmm... Simply awesome. Fat, crunchy, toasted, burned, soft, tender, juicy... many consistencies and flavours at once. Nothing, nothing compares to that. You have to close your eyes and go taste it. Simply awesome. The experience continues when you lick your lips afterwards and feel the salty fat around.

• Lebanese bread only is not enough. I would have expected some Markouk bread or freshly made dough. Kaak is a possibility as well.
• I think offering hard goat labneh is better than the one proposed