Our Kitchen
LA MAMA
The heart and soul of the kitchen. Her recipes are the ones everyone loves.
Our home in Lebanon was a kitchen in constant motion. My sister and I were tasked with slicing onions, chopping tomatoes, picking mint leaves, and bathing in the wonderful aromas of her cooking.
Our home was always an open house.
When we decided to open Makan, my mother told me, “I’m in — but on one condition: we never compromise on ingredient quality.” And since then, that’s been our top priority at Makan.
The other mama
This is Youmna, my sister.
She followed in our mother’s footsteps.
And let me tell you: she’s the brain behind our kitchen operations.
She takes my mom’s delicious recipes and turns them into operational excellence.
She’s the one who developed our dough. The queen.
Our dough
Our dough is our greatest treasure. It took us a long time to perfect it.
It has no dairy,
no sugar,
no eggs,
and no preservatives.
It’s a traditional Lebanese dough. We knead it fresh every day and cook it to order.
The Recipes
Our central kitchen prepares and produces all recipes daily.
Under the leadership of our head chef, Vicente, we have a dedicated team of cooks who ensure everything leaving our production center meets the highest quality standards.
We source our ingredients from the best suppliers in Lebanon.
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