Eve Saade Khawaja, partner of Kebbet Zamen, talks authentic Lebanese cuisine

Eve Saade Khawaja, partner of Kebbet Zamen, talks authentic Lebanese cuisine

Eve Saade Khawaja, partner of Kebbet Zamen

Eve Saade Khawaja, partner of Kebbet Zamen, shares how her deep-rooted culinary passion and family heritage fueled the restaurant’s opening.

What can you tell us about the inspiration behind Kebbet Zamen?

Kebbet Zamen, an authentic Lebanese bistro, beautifully captures the essence of both Zgharta and Beirut through its flavors and culinary techniques. Transitioning from Zgharta’s traditional cuisine, famed for Kebbeh, to Beirut’s cultural mix, Kebbet Zamen began its journey two decades ago. Today, nestled in Achrafieh, this convivial bistro serves as the pride of a Lebanese-Zghortiote family. Here, guests experience tradition, genuine hospitality and admiration for Lebanese cuisine through taste, smell and ambience.

How do you ensure that the taste and authenticity of Zgharta are preserved in the dishes served at Kebbet Zamen?

Preserving Zgharta’s taste and authenticity in dishes like kebbeh and faweregh requires balancing tradition, quality ingredients and culinary expertise. we ensure this by using locally sourced ingredients, typical of our hometown traditions, such as bulgur wheat and quality meat. Additionally, unique ingredients from Zgharta and northern Lebanon, like goat laban, are essential in our kitchen.

Secondly, we honor traditional recipes and cooking methods passed down through generations in Zgharta. This includes shaping kebbeh and either grilling or frying it to perfection.

How do you source your ingredients?

As firm believers in legacy, we use the traditional techniques of our parents, grandmothers and great-grandmothers, with generational recipes that prioritize the use of the freshest, most authentic ingredients.

We support local farmers, producers and artisans, mainly from Zgharta and northern Lebanon. This contributes to the growth of the local economy and fosters community connections.

What type of clientele does Kebbet Zamen cater to?

We opened the restaurant 20 years ago. Since then, my parents have built a loyal clientele with fresh ingredients, high-quality meat and unique, warm customer relationships. With this philosophy, Kebbet Zamen appeals to all. Our doors welcome a diverse clientele, from businesspeople to families cherishing quality time and international visitors exploring Lebanon’s gastronomy. Moreover, we accommodate the busy, modern customer with takeaway and delivery services, along with personalized menus for private occasions.

What are your plans for Kebbet Zamen?

While aspiring to expand into Europe and the wider Arab region, our priority remains on maintaining high culinary standards and excellent service. Indeed, international expansion may encompass various aspects of our business, including our restaurants, catering services or retail, as we have frozen products.




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Rita Ghantous

Rita Ghantous is a hospitality aficionado and a passionate writer with over 9 years’ experience in journalism and 5 years experience in the hospitality sector. Her passion for the performance arts and writing, started early. At 10 years old she was praised for her solo performance of the Beatles song “All My Love” accompanied by a guitarist, and was approached by a French talent scout during her school play. However, her love for writing was stronger. Fresh out of school, she became a freelance journalist for Noun Magazine and was awarded the Silver Award Cup for Outstanding Poetry, by The International Library of Poetry (Washington DC). She studied Business Management and earned a Masters degree from Saint Joseph University (USJ), her thesis was published in the Proche-Orient, Études en Management book. She then pursued a career in the hospitality industry but didn’t give up writing, that is why she launched the Four Points by Sheraton Le Verdun Newsletter. Her love for the industry and journalism led her to Hospitality Services - the organizers of the HORECA trade show in Lebanon, Saudi Arabia, Kuwait and Jordan, as well as Salon Du Chocolat, Beirut Cooking Festival, Whisky Live and other regional shows. She is currently the Publications Executive of Hospitality News Middle East, Taste & Flavors and Lebanon Traveler. It is with ultimate devotion for her magazines that she demonstrates her hospitality savoir-faire.

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