The Lebanese Sajeria

Ziad Mansour and Lia Satzinger opened The Lebanese Sajeria in 2016, bringing the traditional Lebanese saj to Amsterdam after years on the city's food truck circuit. The kitchen revolves around manoushe, a flatbread baked on a dome shaped griddle and rolled with housemade dips, grilled vegetables and protein. Everything is prepared from scratch: hummus, falafel, labneh, babaganouj, soups, lemonades and desserts, with no ready made components anywhere in the operation.

The space at Wijde Heisteeg is compact and fast paced, with an open kitchen on the ground floor and a small mezzanine above. Portions are built for a quick sit down or takeaway lunch, and the menu keeps deliberately short.

The offering splits roughly into thirds: vegan, vegetarian and meat based wraps, with chickpeas, aubergine, pumpkin and lentils taking a structural role across all categories. Pantry products, including za'atar and olive oil, are sourced directly from Lebanese cooperatives.