Derwandi: Celebrating Lebanese traditions with Contemporary Flair

From its flagship restaurant in the heart of Abu Dhabi, the Corniche, it has now established a presence in Dubai's vibrant Jumeirah neighborhood. The two-story restaurant, with its breathtaking view of the Dubai skyline on Al Wasl Road, is a testament to the brand's growth and success.
In a short period of time, it has become the destination for those in search of high-quality Lebanese food, providing a varied menu with showstopping dishes from Labnet Derwandi, the traditional Lebanese labneh mixed with Derwandi’s secret recipe of fresh vegetables to Lahmeh Bi Ajine Traboulsiye, a Baklava dough with minced meat and pomegranate molasses served with yogurt. Incorporating a farm-to-table concept, Derwandi uses premium ingredients sourced directly from fresh farms in Lebanon weekly and uses them to garnish and enhance dishes for diners in the UAE.

The all-day dining destination welcomes guests throughout the day, boasting an array of options for each meal. Breakfast-goers can enjoy a hearty Lebanese breakfast with Sineyet el Derwandi. For lunch, patrons can dive into the daily dish options or the set business lunch offering, and for those looking to decompress after work, what better way to do so than with tasteful mocktails, delectable desserts, and a marvellous view ?
With plans to expand to provide catering services and the restaurants' availability on delivery platforms in Dubai and Abu Dhabi––it has never been easier to get your Derwandi fix!
How to Recreate Derwandi’s Zaatar Thyme Manakish By Chef Chady Robert El Ghazal ?

Ingredients:
Manakish Dough:

Flour, 1000g
Yeast, 5g
Sugar, 45g
Salt, 15g
Water, 650g
Vegetable Oil, 100g

Zaatar Thyme:
Dry Zaatar, 45g
Olive Oil, 30g
Fresh Thyme, 10g
Chopped Tomatoes, 25g
Chopped Cucumber, 50g
Black olives, 20g
Chopped onions, 20g

Method:
In a small bowl, combine water, sugar and yeast. Set aside for 10 minutes to foam. Combine flour, salt, vegetable oil in the dough mixer and pour in the mixture of water, sugar and yeast. Mix it for 10 minutes.
Let the dough rest for 30 minutes.
Form dough into a ball.
While the dough is rising, prepare the toppings by mixing zaatar and olive oil.
Make the dough round and flat using a dough sheeter or a rolling pin.
Spread the zaatar topping evenly over it.
Bake in the oven for 3 minutes at 360 degrees Celsius.
Sprinkle with thyme and serve with the garnish and dip of your choice alongside ramekins of chopped tomatoes, cucumber, olives and onions!