Em Allam begins in a Palestinian kitchen. A home one, not a restaurant one. Chef Eyad carried that kitchen to Sharjah and changed nothing about it.
The oven has been on since morning. Dough proofs on the counter, olive oil is poured from the family tin, and the bread is baked on stone the way it is at home.
Recipes and craft carried forward without correction or fusion. Maftoul rolled by hand, dough pressed by hand, sumac ground for the musakhan and nothing else.
A guest is received the way family is received, generously and without ceremony. The table fills because someone was expected.
Tea with sage, and nobody rushing you out. Everything is cooked to order, so for mansaf and large tables, call the day before.
A taste of Palestinian home cooking, prepared to order by Chef Eyad. Traditional recipes, generous plates, and the kind of food meant to be shared around a table. We keep the dining room small, so weekends fill early. For mansaf and larger tables, please call the day before.
