The document summarizes a visit to a small Lebanese cafe in London called Amoul's. The cafe draws attention for its traditional home cooking style and cozy, social atmosphere. The lunch menu features fresh, well-cooked vegetables and dishes like curried fish, cinnamon chicken stew, and Baba Ganoush and Tabouleh made to high quality using the owner Amoul's unique recipes. Amoul shares the story of her Anglo-Italian heritage sparking her interest in Mediterranean cooking and how her grandmother taught her the cinnamon chicken stew recipe. Amoul also offers healthy, sugar-free children's meals while maintaining traditional Lebanese flavors and makes gluten-free pastries and Brazilian coffee. The cafe offers a variety of sticky

1. Secrets of Lebanon
Good Lebanese food had always been something of a mystery to me, as I had always opted for the
more traditional sides of Baba Ganoush and Tabouleh as a healthy snack, but rarely committed
myself to something more filling, conscious of my ignorance about the dishes.
However, a small cafeteria drew my attention just a short walk from the tube station through
tranquil Warwick Avenue, which had all the hallmarks of a traditional home cooking cafe. The large
wooden furniture laid out in a half communal half separated seating arrangement which gave the
entire cafe a very cosy and social atmosphere.
I arrived a little late on a Tuesday, but the daytime menu was still outstanding. Most of the
lunchtime menu is clearly visible from the cafe floor as it warms on the hot plates by the rear
counter. A variety of fresh, well cooked vegetables surrounded a choice of delicious curried fish,
cinnamon and chicken Lebanese stew. There were of course , present on the adjacent counter a
selection of my old favourites, made to supreme quality and with immense flavour, the like of which
I discovered were a result of the owner’s own unique recipe.
After expressing a keen interest the origins of such a delicious spread, the owner, the elegant Amoul,
recounted the story of her Anglo-Italian heritage which sparked her keen interest in Mediterranean
cooking, along with heart-warming stories of her grandmother, who taught her the cinnamon and
chicken stew which Amoul serves today.
An added benefit of eating at Amoul’s is that she is a very health conscious chef. As Amoul has a
large following of mothers, she has managed to produce a range of meals for children with no added
sugar while still maintaining the traditional flavours of Lebanese cuisine. She also makes her own

2. gluten-free pastries every morning for her loyal band of breakfasters, and a selection of gloriously
rich Brazilian fair-trade coffee.
For those with a particularly sweet tooth, a variety of sticky cakes and treats can found on the
shelves behind the counter in glass display cases. One of the most enticing of the desserts is the hot
caramelised apple cake, available with yoghurt, ice cream or as it comes.