The Lebanese Bakery has pressed ahead with their ambitious expansion plans following the successful launch of their first site in Covent Garden.

The menu centres around freshly baked Lebanese flatbreads, bites and salads. Manakeesh are all served straight out of the bakery’s very own traditional basalt stone oven and finished with a variety of toppings.

The creation of brothers Samer and Bassam Chamoun, The Lebanese bakery first opened  in 2016, then in London’s Covent Garden in May 2018 and Bahrain.

As well as having two more sites in the pipeline in Riyadh and Cairo the restaurant and bakery in Harrods will be the fourth location for The Lebanese Bakery, and will see more of the Lebanese treats they have become famous for along with new dishes created exclusively for Harrods.

Manousheh is one of Beirut’s most popular food and is made from a soft dough similar to pizza, they include a selection of Lebanese cheeses, from the well-known Halloumi sprinkled with fresh basil and pine nuts to the more adventurous Sirene cheese with fresh spinach. 

Free range lamb, beef and chicken provide a meat option, and the menu at Harrod’s will feature new add-ons for those looking for a more indulgent meal with bone marrow and truffle. For those with a sweeter tooth, there are Manousheh with Debess and Tahini, or Halawa and Strawberry.

As well as new signature Manousheh such as the new Beef Sharwarma (Baharat spiced beef, tomato, pickles, parsley, tahini vinaigrette and bone marrow) and Bottarga & Courgette (Mediterranean mullet roe, zucchini flower, confit garlic, and pistachio), salads and sides will be new specialities of The Lebanese Bakery Harrods’ menu.

Still featuring classic Lebanese flavours, diners will be able to try Aubergine Fattoush, Lentil Tabbouleh and Cauliflower Freekeh salads. Also, on the menu will be Labneh with Makdous (preserved stuffed aubergine), Baba ghanouj (smoked aubergine with Tahini and pomegranate) and hot appetisers including Meat and Pumpkin Kebbeh, and Chicken Musakhan (pulled chicken, onions and sumac).