Meejana opened its doors in April 2007 in Weybridge, Surrey. It is owned and operated by Rita Cherfan and Edward Terry who have a varied and extensive experience behind them. Meejana blends traditional elements using the best quality ingredients to make its mezze (small dishes) as well as modern elements and ‘secret’ family recipes from the heartlands of Lebanon to delight and also develop the perception of Lebanese cuisine beyond its traditional ethnic stereotype.

Provenance

We make everything fresh-to-order using real, high-quality ingredients. We go to market ourselves and ensure we get the best ingredients, and we deal directly with our butchers to select natural meats. No hormones. No bulking. We believe the health benefits (as well as the taste) is worth the little extra time and expense.

Rita also spent two years combing the towns and villages of Lebanon, accompanied by her good Finnish friend Tuula, speaking with town elders and discovering hidden stories including the origin of some of the most famous dishes of Lebanon and the Levant. Coupled with family recipes handed down to her from her mother and aunts, she has an extensive repertoire of traditional and original dishes from Lebanon.

Did you know, for example, that every village has its own variation of the lamb Kibbeh? Or that different regions of the Levant use different herbs in Kibbeh Labanieh? Or the Egyptians eat Foul Moudammas for breakfast with a boiled egg? Or pizza originated in the Ajines (oven-baked doughs) of the Levant? Or even that Fajitas are the Mexican equivalent of Shawarma created by Lebanese settlers using local ingredients? Or that Lebanese baklava is not dripping in honey like the Greek or Turkish varieties?

We might not tell you our secrets over dinner, but we may just pass on a few juicy morsels.