We’re joined by a leading voice in Levantine cuisine, Dima Habibeh, founder and executive chef of AMMATOLI, to share her story of how she has brought the flavors, traditions and soul of the region to a wider American audience. As the founder of AMMATOLI, she has transformed personal memories and cultural heritage into a celebrated culinary experience
What led you to open Ammatolí and how did that translate into your first menu?
Ammatolí was born from deep nostalgia because growing up in Amman left a lasting and meaningful impact on my life. The music, the food, the streets and the joy of gathering around tables with family and friends inspired me. So, I wanted to bring those flavors and that feeling of belonging into every single dish I carefully create for guests. Therefore, my first menu became a love letter to those memories using recipes from my mother’s kitchen with devotion.
The U.S. dining scene can be trend-driven. How do you ensure Levantine cuisine is treated as an enduring tradition rather than a passing trend?
Levantine cuisine has existed for centuries shaped by history, culture and community, and I approach it with great respect. At Ammatolí, I remain committed to authentic ingredients such as Palestinian olive oil, Lebanese tahini, Jordanian za’atar, sumac and spices. Although presentation may be refined, I never alter the soul, essence or heart of our traditional dishes for trends. Ultimately, my goal is to demonstrate to guests how meaningful, deep and beautiful Levantine cuisine remains as a heritage.
Your daughter leads pastry at Ammatolí. How did that collaboration begin and what have you learned from her?
My collaboration with my daughter Masah began long before Ammatolí in our home kitchen connecting through curiosity, creativity and cooking together. Over time, she developed a personal style bringing modern, fresh elements to pastry while staying rooted in family traditions. Moreover, working alongside her has become one of the most joyful experiences of my journey with Ammatolí. She inspires me daily with imagination, dedication and heart, reminding me that Ammatolí honors the past while building the future.
The Levant is a crossroads of cultures. How do you represent the diversity of Lebanese, Syrian, Palestinian and Jordanian traditions at Ammatolí?
The Levant is a beautiful blend of cultures and Ammatolí consciously reflects that shared spirit in every dish served. Furthermore, our menu includes Palestinian Musakhan, Syrian and Lebanese mezzas and Jordanian Mansaf, showing traditions connect, complement and enrich one another. What ties them together is a deep sense of hospitality, generosity and community, guiding everything we create and serve daily. Therefore, Ammatolí tells not one country’s story, but the heart of the whole Levant, expressed through food with love.
