
LEBANESE SLOW FASTFOOD KITCHEN
LEBANESE SLOW FAST FOOD KITCHEN

We make Lebanese Slow Fast Food fresh off the Saj. Our menu consists of Lebanese classics with a contemporary twist. Our food is flavour forward, packed with colour and nutrients, and suitable for any diet.
We make Lebanese Slow Fast Food fresh off the Saj. Our signature Manousheh is a flat bread that comes with various delicious toppings and in sourdough, white or whole wheat. Our menu consists of Lebanese classics with a contemporary twist. We like to mix it up, combining classic Lebanese ingredients in unexpected
ways.Our food is flavour forward, packed with colour and nutrients, and suitable for any diet.
Our Story

2015
We started as an idea: a creative twist on Lebanese flavors
This was us at our very first food market in Amsterdam


2016
And we took that idea and turned it into a food truck
We spent the summer touring


2016
And it did pretty well…
2016
So we took a chance on our first restaurant in the famous 9 streets of Amsterdam


2017
We learned a lot in our first year and expanded our menu. Our popular beef labneh was born.
2018
We opened for business at our second location on Utrechtsestraat


2019
We continued expanding our menu, and our family too 😉
And started bringing the best Lebanese ingredients into your pantry, too!


2020
And our Sajeria family welcomed a new member
2021
We opened yet another location on the Haarlemmerstraat in the pandemic


We upgraded not only our interior…
…But also our menu with the Aubergine & Labneh.


And we hope we keep growing.

WHAT IS A
“SAJ” ANYWAY?
A saj is a traditional dome shaped griddle used mainly in the Levante to bake fresh homemade bread at 200 degrees celsius. In Lebanon it’s traditionally used to bake manousheh and saj bread. The dome shape allows the heat to distribute more evenly. Our Saj came straight from Lebanon.
Want to see more?
Follow us on Instagram to see what we’re up to at our three locations.


WHAT IS A
“SAJ” ANYWAY ?
A saj is a traditional dome shaped griddle used mainly in the Levante to bake fresh homemade bread at 200 degrees celsius. In Lebanon it’s traditionally used to bake manousheh and saj bread. The dome shape allows the heat to distribute more evenly. Our Saj came straight from Lebanon.

Want to see more?
Follow us on Instagram to see what we’re up to at our three locations.
@thelebanesesajeria