Top reviews from The Guardian and TripAdvisor are easily earned by this Lebanese fusion restaurant. Specialising in home-cooked foods with free-range meats and locally-sourced produce, Amoul’s serves up delight after delight. Each delicate dish is packed full of flavour, and the menu combines Lebanese, Italian and British cuisine.
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Coussa Wbatinjan Mehshi Ma Banadoura
Baby white marrow, and baby aubergine stuffed with.
Ablama Ma Laban Wfreeka
Baby white marrow, stuffed with mince lamb & pine nuts sautéed.
Kibbeh Blaban Ma Shish Barak
This is a two dishes in one, kibbeh prepared with ground meat, burghul & onion made into oval shapes then stuffed with mince lamb, pine nuts & onions, the shish Barak is prepared using pastry stuffed with mince lamb, and parsley cooked in my own goats yoghurt which I prepare from scratch.
Fresh spinach blanched and baked with a layer of mince Lamb & pine nuts, garlic and it’s own jus served with rice.
Layers of roasted Aubergine with garlicky yoghurt & roasted flat bread, pine nuts,& mint.
Sauteed with onion, garlic, lemon zest, spices and pomegranate molasses.
Djej Ma Bassal
Chicken & onion stew Amoul’s signature dish her mum’s creation for the family, slow cooked chicken with onion strips served with rice, best seasoned with lemon juice.
Kibbeh is the national dish of Lebanon, it is prepared in many different ways all over the country. This version is a baked one, I use ground beef mixed with Burghul,onion then baked stuffed with mince lamb,pine nuts,onions,& sumac. Served with a cucumber & yoghurt salad.
Jew’s Mallow plant finely chopped & cooked in chicken stock served with rice,chicken pieces, roasted flat bread & onion condiments.
An eye round of beef cooked twice; once in wine & then baked with a layer of cheese, served with mash French beans & carrots.
Marinated small chicken with spices & herbs then roasted served with it’s own roasted potatoes & Amoul’s garlic sauce on the side.
Rice cooked in fish stock & spices, served with filets of baked fish, pine nuts, caramelized onions, & two sauces, one tahina and parsley, and the jus of the dish.
Rice cooked with mince lamb in chicken stock served with
chicken pieces, almond flakes & a cucumber & yoghurt salad.
Habib’s chicken, my dad’s recipe for marinating & cooking this dish, so I called it after him. Chicken pieces served with tabbouleh, & spicy potatoes.
Mince Lamb & Beef mixed together with parsley, onion & spices then roasted and served with homous, & mixed salad with a lemon & olive oil dressing.
Meat balls prepared using mince lamb & mince beef cooked in whole peeled tomato and onion strips, served with rice on the side.
Upside down Aubergine is prepared by roasting layers of aubergine then baking them with a rice, lamb, & pine nuts mixture. Served with yoghurt on the side.
Cabbage parcels stuffed with rice & mince lamb slow cooked with a layer of garlic cloves on the bottom of the pan.
Thin pastry stuffed with Bulgarian feta cheese.(Portion of three)
Roasted pumpkin mixed with Burghul,onions &
spices made into an oval shape stuffed with spinach, walnuts, chick peas,
& onions.(Portion of three)
Thin pastry stuffed with Spinach, onion,sumac,lemon. (Portion of three)
Thin pastry stuffed with cooked mince lamb,onions,
cinnamon & black pepper.(Portion of three)
Thin pastry stuffed with cooked mince chicken,
garlic, cinnamon & black pepper.(Portion of three)
Kibbeh is the national dish of Lebanon, prepared using
extra lean ground lamb, Burghul, onions made in a oval shape stuffed
with mince lamb, onions, & pine nuts.(Portion of three)
Good to Know
All dishes may contain traces of the following allergens: Wheat; Gluten; Peanuts; Nuts; Sesame Seeds; Celery; Soybeans; Milk; Eggs; Mustard; Lupin; Pork; Mollusc; Crustaceans; Fish; Sulphur Dioxide or Alcohol. Please note that if you are pregnant you may need to take caution when consuming any of the above dishes. For any questions regarding the allergen contents of specific dishes please contact the restaurant directly.
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