The cold mezze

Homos Al ajami
Chickpeas mousse with sesame oil and lemon
Homos Moutamam
Chickpeas mousse, parsley, broad beans and spices
Moutabbal
Eggplant mousse with sesame oil and lemon
Warak énab b’zeit
Vine leaves stuffed with perfumed rice
Bamieh b’zet ou Loubieh b’zet
Ratatouille with gombos
Maghmour
Ratatouille with eggplant and chickpeas
Moujadra
Mashed yellow lentils mixed with Olive oil
Batrakh
Oriental caviar served with olive oil and minced garlic
The salads –

The salads

Tabbouleh
Parsley salad, tomatoes, crushed wheat and onions, with olive oil and lemon
Fattouche
Mixed salad with toasted bread seasoned with red thyme, olive oil and pomegranate molasses
Salade libanaise
Tomatoes, cucumbers, laituce seasoned with lemon juice and olive oil
Salatet el Raheb
Eggplant salad with tomatoes and green onions with lemon juice and olive oil
Rocca and sariette
The Raw Meat

Kebbeh Nayeh
Raw beef Organic with crushed wheat
Kafta Nayeh
Raw beef Organic with parsley and onions
Habra Nayeh
Plain raw beef Organic served and onions
Kebbeh Jnoubiée
Plain raw beef Organic served garlic cream
The warm mezze –

The warm mezze

Foul Moudamas
Broad beans with garlic, lemon and olive oil
Balila Homos
Warm chick peas salad seasoned with cumin and olive oil
Fattet Homos
Warm chick peas salad with yogurt and fried pine kernels
Homos Snoubar
Chick peas mousse served with fried pine kernels
Kéllege
Lebanese pizza with cheese and green thyme
Awaness
A panful of chicken liver organic
Jawaneh
Roasted chicken wings coriander and garlic Organic
Arayess
Grilled lebanese bread with minced suckling veal and parsley
Makanek Al-Ajami
A panful of small Lebanese lamb sausage
Homos Awarma
Chick peas mousse served with confit of lamb
Bed b’Awarma
Fried eggs served with confit of lamb
The doughs
Fatayer
Fried doughs stuffed with spinach and oignons
R’kakat
Fried cheese rolls seasoned with herbs
Samboussik Jebneh
Fried doughs stuffed with cheese seasoned white three pepers
Falafel
Fried vegetale doughs served with sesame cream
Samboussik Lahmeh
Fried doughs stuffed with minced suckling veal and onions
Kebbeh Hamis
Fried lamb croquettes served with onions jam
Crispy Shrimps
The meat and fishes
Kafta
Meat tartare brochettes with suckling veal from Limousin seasoned with parsley, onions and pepper grilled on barbecue
Mishoui
The grilled trio : “Chawarma, Kafta, Taouk”
Grilled Lamb Chops
Grilled on barbecue, seasoned with green thyme
Dajaj Moussahab
Organic farmer chicken supreme seasoned with green thyme
Jat Al-Ajami
A mixed of chawarma, Taouk, Kebab and Kafta
Gambas provencal style
Lokos Bil Fourn
Seaban at Al-Ajami style
The house spacial
Chawarma Al -Ajami
Marinated beef Black Angus roasted on the meat skewer
Kebab Al-Ajami
Suckiling mamb from l'Aveyron brochettes marinated and grilled on barbecue
Taouk Al-Ajami
Marinated chicken "brochettes" at Al-Ajami style
The Cheeses –

The Cheeses

Labneh
Creamy white cheese, served with olive oil and green thyme
Laban et concombres
Yogurt and small cucumbers
Chanklish
Cheese salad with thyme
Halloum Mêkle
Fried sheep cheese with sesam grains
Chiche Halloum
Grilled sheep cheese seasoned with green thyme
The delight –

The delight

Glaces et sorbets maison
Halib (milk), foustok (pistachios), strawberry, mango, lemon, fruit of passion
Mouhalabieh
Lebanese pudding with ashta and pistachios
Katayef
Lebanese pancakes with ashta* and ater* and blosom flowers
Baklawas
Lebanese pastries
Karabij
Stuffed cakes with pistachios and cream
Bouzet el Mouallem ( « Al-Ajami » ice cream style)
Milk ice cream, ashta*, honey, banana, cream, pistachios and almonds
Halawet el Jebn
Sweet cheese with ashta* and ater** and blosom flowers
Mafroukeh
Lebanese semoule delights, served with asha*, rose flower, fried pine kernels and almonds
Kashta Aassal
Ashta* with crystallized dates with ater, seasonned with cinnamon and cardamon
Kashta b‘ balah
Ashta* with crystallized dates with ater, seasonned with cinnamon and cardamon
Layali Loubnan
Mouhalabieh, ashta*, honey, banana, pistachios and almonds
Osmalieh
Crunchy pastry with ashta* and ater**
Assortments of lebanese delights
* Ashta: milk cream ** Ater : orange flower flavoured sugar sirop
Daily specials
Monday
Bamieh
Stewed Greek horns and suckling lamb, with coriander and tomato, served with Basmati rice
Artichawki
Vegetable and seasoned suckling lamb stew with Basmati rice
Tuesday
Kebbeh Laban
Blanquette of Kebbeh with yogurt and fresh coriander and Basmati rice
Kafta be batata
Baked parsley kafta tartare, seasoned, accompanied by tomatoes, potatoes and tomato sauce.
Wednesday
Mougrabieh
Lebanese couscous with suckling lamb and chicken, flavored with cumin and caravi
Mehchi Malfouf
Cabbage leaves stuffed with suckling lamb seasoned with mint and served with Basmati rice
Thursday
Kebbeh Laban*
Blanquette of Kebbeh with yogurt, fresh coriander and Basmati rice
Cheikh El Mehché*
Roasted half eggplants, stuffed with milk-fed veal and seasoned onions
*subject to availability
Friday
Sayadieh
Cod seasoned with cumin and caraway served with basmati rice and fried onion
Koussa B’Laban
Small Lebanese zucchini stuffed with milk-fed veal and flavored rice, served with a warm velouté of yogurt and mint
Saturday
Kebbeh be Seniyeh
Cracked wheat lamb pie, stuffed with pan-fried lamb, onions and pine nuts
Daoud Bacha
Milk-fed veal tartare with parsley, onions in tomato sauce, Basmati rice and pine nuts
Sunday
Mouloukieh Al-Ajami (Spécialité)
Pot au feu of mouloukieh, vegetable corete and coriander, accompanied by suckling lamb, chicken breast and Basmati rice
Kharouf Mehshi
Oriental-style stuffed suckling lamb, served with Basmati rice
Dajaj Mehshi
Oriental stuffed chicken, served with Basmati rice

Al Ajami is not just a culinary story rich in heritage and inventiveness, it is also an unprecedented environmental commitment in the world of Lebanese gastronomy.
Indeed, all our meats are selected from organic farming and respectful of animal welfare, when our vegetables do not come from further than Europe. Our traditional recipes, of which we have the secret, are thus for the most part certified by the Less Saves the Planet label, because eco-responsibility is one of our priorities. The Less Saves the Planet label aims to help the world of haute cuisine to take eco-responsible measures while leaving chefs the freedom and creativity necessary to exercise their art, and this through membership. to a charter that you will soon be able to find on our tables.
The first restaurant to be labeled in this way, Al Ajami is therefore proof that combining haute cuisine and preservation is possible, and above all that it is a goal to strive for. Having the greatest number of our dishes and menus labeled Less Saves the Planet is on the same level as the quality of our service to you, so “let’s learn to eat better to save the environment!” “.
Business hours
Monday – Friday
12:00 – 23:00
Saturday
12:00 – 23:00
Sunday
12:00 – 23:00
Our adress
58, rue François 1er (corner 1, rue de Lincoln)
75008 Paris
Phone. : +33(0)1 42 25 38 44
Email : ajami@live.fr