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Lebanese

On Fire’s chickens are succulent, perfumed with that unmistakable eau de campfire, and worth getting your hands dirty for.
13.5/20

On Fire flies the flag for Lebanese charcoal chicken and deliciousness

Despite its strong charcoal cooking game, this Canning Highway takeaway also shows plenty of love to vegetarians with full-flavoured plant-based dishes.

  • Max Veenhuyzen
El Jannah’s whole chicken plate.

El Jannah

Go for the birds, but know it’s the pickles, pita and the prospect of way too much toum – or just enough – that really make it.

Chef Tom Sarafian is opening his first restaurant in central Melbourne this year.

Hummus prince Tom Sarafian reveals plans for two exciting new food venues

The nomadic chef famous for his luxe versions of Lebanese favourites will finally be serving his hit dishes on a more permanent basis.

  • Emma Breheny
A wrap filled with hot chips, toum (garlic sauce) and pickles.

Rumi restaurant launches Rocket Society with $8 Lebanese wraps by day, bar snacks by night

Rocket Society launches into Brunswick East with a fresh line-up of Middle Eastern-inspired fillings.

  • Tomas Telegramma
The colourful pastry platter at Taita’s Breakfast.

This new Lebanese milk bar cafe in the backstreets of Thornbury has community at its heart

Taita’s Breakfast is the new brunch offshoot of Taita’s House on nearby St Georges Road. And owner Xena Abbouchi has thought of everything you might need.

  • Dani Valent
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Rumi co-owner and chef Joseph Abboud at the new digs.

Rumi’s Middle Eastern classics – plus some fresh flavours – hitch a ride to its new home

Relax, Rumi fans. The dishes you’ve always loved are still on the menu at its new Brunswick East HQ, along with fresh flavours and an expanded wine list.

  • Tomas Telegramma
Beef tartare and other raw meat dishes are now more difficult to serve in Victoria.

Why one of Melbourne’s most on-trend restaurant dishes may disappear from menus

Melbourne restaurateurs claim they are being given a raw deal on the Victorian Department of Health’s new list of eight “high-risk food items”.

  • Emma Breheny
Go-to dish: Half chicken with pickles, condiments and Lebanese bread.
14/20

The cult charcoal chook is only part of the story at Chapel Street’s shiny Sydney import Henrietta

The best advice for anyone heading to this glam modern Middle Eastern restaurant is to take your mates: the bigger the army, the better.

  • Larissa Dubecki
There's a lot of loving family input in this cosy little nook in Potts Point.

Just like visiting an old friend at Teta's Deli

There's a lot of loving family input in this cosy little nook in Potts Point.

  • Lenny Ann Low
A selection of mezze including saj (bread), eggplant fatteh, fattoush, hummus, kingfish and kofta.
14.5/20

Bayti's Lebanese banquet is ludicrously generous

The Khouzame family's Parramatta restaurant serves a compulsory set menu with dishes informed by Australia, Lebanon and, clearly, good taste.

  • David Matthews

Original URL: https://www.smh.com.au/goodfood/topic/lebanese-lcr