The house
Breakfast before the city wakes
Abou Abdallah opens at six because Dawra wakes up hungry. Inside, the furniture and decor carry you back decades, Fairuz plays softly, and clay bowls of foul and fetteh land steaming on wooden tables. Reviewers call it the best foul and fetteh in Lebanon; the regulars just call it morning.
Everything is slow-cooked the way it was taught — and finished before mid-afternoon, when the pots are empty and the doors close until tomorrow's dawn.
6 AMritual
