How Maroush introduced London to Lebanese food

The first Maroush restaurant opened on Edgware Road in 1981, the purpose being to serve Londoners authentic dishes inspired by Abouzaki’s home country, prepared using traditional cooking methods and ingredients. In doing so, he and his team forged a path for not only great Lebanese food in London, but also helped catalyse a certain multiculturalism in the capital.

Sharing, generosity, and hospitality

Abouzaki highlights the three main tenants of Lebanese culture: “Sharing, generosity, and hospitality”. Here, food is seen as a celebration of life, where family groups come together, friends catch-up, and business deals are closed. It’s safe to say that both the food and service at Maroush reflect these traditions expertly. Food is something to be cherished, and where it is sourced from is of particular importance. At the restaurant, meat is used only from their in-house butchery, fruit and vegetables are supplied by local greengrocers, and Lebanese breads, cakes, and sweets are all baked in the Maroush bakehouse.

Taking over the capital

There are currently 16 outposts of Maroush, all dotted around the capital, and all promising different things. For a more formal dining experience, there’s Maroush Gardens, live entertainment (like belly dancing) is the order of the day at Maroush I, and Ranoush Juice offer up some of the tastiest freshly squeezed juice in the city. These restaurants all have their place, and it’s with great excitement that we see more and more Lebanese eateries fill up London’s streets. It’s the original Maroush, however – nestled between bustling Edgware Road – that has the most loyal following, and upon closer inspection, it’s easy to see why.

Maroush, set over two floors, has all the touchstones of a smart London restaurant: marble flooring; white linen tablecloths; low-level lighting. But it’s the touches of glitz and glamour that run throughout the restaurant that make it really stand out. From the large sweeping chandeliers that dangle seductively above tables, to the glimmering jewels of the belly dancer’s clothing, make no mistake: at Maroush you’re here for a good time. The atmosphere is, without exception, always buzzing. Whether the restaurant is filled with conversation and laughter, or rounds of applause for the live entertainers, you’ll instantly feel at ease. This is encouraged by the delightful service. Professional to a tee – no request is ever too much – and the staff are always on hand to offer their expert suggestions.

Now to the main event: the food. Maroush’s menu is extensive, split into a gargantuan 13 sections! Start your meal with a selection of hot and cold mezze, all served with freshly baked Lebanese bread. Highlights include the Moutabal Baba Ghanouj (grilled aubergine mixed with tahini, fresh lemon juice and topped with sumac), a perfectly tart Labneh dish, (drizzled with olive oil, and sprinkled with walnut and dried mint), and their Fattet Hommos B’laban – a comforting dish composed of crispy fried bread, and chickpeas, topped with cold yoghurt, and toasted pine nuts.

Something for everyone

If you’re a seafood-lover, you’re in for a treat. Their most popular Sayadieh fish dish is wonderfully fresh and seasoned to perfection. Pan-fried cod filled with olive oil, cumin, and lemon, served alongside a fragrant bowl of brown rice and spicy ratatouille – what’s not to like? The meat options are equally special. Choose from charcoal-grilled plates (like the Kastaleta Lamb, marinated in black pepper and thyme), shawarma rotisserie, or larger plates like their hearty casserole dishes. Paired with one of the fine Lebanese wines (the Ksara Réserve du Couvent has undertones on vanilla and wood, perfect alongside any meat dish), and you’re on for a winner.

Vegetarians, don’t despair! Lebanese restaurants are renowned for their knock-out meat free dishes, and Maroush is no exception. In fact, choosing what to pick will almost be too difficult! The Batata Harra and Vegetable wrap makes for the perfect lunch: the garlic-rich cubed potatoes cleverly offset with sharp pickled cucumbers and fresh coriander. For something more substantial, the Aubergine and Chickpea casserole ticks all the boxes – simple, warming, and full of flavour, it’s good enough to catch any meat-eater’s attention. If you have room, we thoroughly recommend that you polish your meal off with a traditional Lebanese dessert, from homemade Baklawa, to Meghli (a rice pudding-like dessert, flavoured with ginger, cinnamon, and coconut).

It’s not difficult to see why Maroush is lauded as London’s top spot for authentic Lebanese food. The service, atmosphere, and food are all second to none. Abouzaki has truly embodied the Lebanese passion for food and hospitality in his restaurant, and for that we are extremely grateful.