The Elmansaf restaurant is a Druze restaurant serving Druze dishes cooked by Elham Faraj in her kitchen, where everything is extremely fresh and amazingly tasty.
The restaurant is domestic and homey; the place is spotless clean, and the kitchen is open to diners who wish to visit.
Elham cooks in kitchen with her daughters; the children are all recruited to the restaurant; even those who serve in the army and those who study in academic institutions come to help while on vacation. The father of the family, who holds a senior position at the Israel Railway, also works in the restaurant when he has free time.
Activity times
- Weekdays
- 08:00 - 19:00 Closed on Sundays
- Fridays and holiday eves
- 08:00 - 19:00
- Saturday
- 08:00 - 19:00
Contact and address
- Phone for reservations
- 077-9964667
- Location
- Yanouh
Contacting host
The idea of opening a restaurant under the house overlooking the fields was born when the children grew up and left the house, and El Ham, who loves to cook more than anything else, was left unoccupied.
She decided to turn her great love to a livelihood; a love that can be felt with each and every bite.
The restaurant’s menu is rich and extremely suitable for vegetarians and vegans, who can find here a variety of salads, leaves and cooked vegetables.
None vegetarians will also enjoy this endless celebration off assorted salads: Tabbouleh, chicory, chickpeas, yoghurt, fire grilled eggplant, Fatoush salad and meat kubbeh; a large selection of stuffed dishes, such as: grape leaves, cabbage, zucchini and potatoes; as well as Majadra, Bourghul and lentils, Meflafleh – a bourghul casserole and Menzaleh – a casserole made with eggplant, tomatoes, chickpeas and okra.
The restaurant also serves Moussaka, Saniya, roasted chicken stuffed with rice, roast veal, chicken patties in gravy, pullet in gravy, lamb casseroles, makluba and Mansaf, Shish Barak – finger licking good – meat filled dumplings in yoghurt, and stuffed pullets.
All ingredients here are extremely fresh; leaves used in salads are freshly picked in the field every day.
Menu special dishes must be ordered in advance for the reservation day.
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