Welcome to Jamrah
Where Flavors Collide
Jamrah isn’t your typical spot. We’re all about mixing things up — think Italian meets Lebanese with a twist of global vibes. Here, you won’t just find pizza or manakish; we’ve created something totally new: Biga. It’s our signature dough, naturally fermented for over 23 hours, giving you the perfect mix of crispy, chewy, and downright delicious.
And that’s not all! We’ve got epic panini sandwiches that are anything but ordinary, packed with flavors that’ll keep you coming back.
Our space? Chill, modern, and cozy — the perfect place to hang out, kick back, and enjoy some seriously good food.
Come see what the hype is about at Jamrah!
A Fusion of Flavors
Experience the best of two worlds at our restaurant, where authentic Italian pizza meets the rich flavors of Lebanese manakeesh. Our menu combines the finest ingredients from both culinary traditions, creating a totally new and exciting dining experience. Whether you’re craving the comforting taste of pizza or the aromatic Lebanese spices, we offer a fresh, innovative take on two beloved cuisines.
Perfect for Any Occasion
Whether you’re dining solo, gathering with friends, or enjoying a meal to share with loved ones, our restaurant is the perfect spot for any occasion. Our diverse menu allows you to personalize your meal exactly how you like, making it easy to enjoy every bite, whether you’re in the mood for a quick, satisfying solo dish or a feast to enjoy together. Come as you are, and let the flavors speak for themselves!
Fresh Ingredients
Every day, we bring you the freshest ingredients, carefully selected and prepared to perfection. Our pizzas and manakeesh are made daily, ensuring that every bite is served piping hot and bursting with flavor. From the dough to the toppings, you’ll taste the difference in every fresh creation we serve—hot, delicious, and straight from the oven to your table.
Biga Zaatar Extra
OUR DOUGH
36 Hours in the Making
Our Biga dough is never rushed. We let it rest and ferment for over 36 hours, giving natural yeast the time it needs to slowly break down the gluten strands and starches in the flour, long before it ever reaches the oven. This slow fermentation is also known to reduce phytic acid, a compound that can block the body’s absorption of minerals like iron, zinc and magnesium, meaning more of the flour’s natural nutrients are actually available to your body. The result is a dough that’s lighter on the stomach, easier to digest, and gentler on blood sugar than quick-rise dough, all made with nothing more than flour, water, salt and time. No shortcuts, no additives, no artificial rising agents, just dough done the way it should be.
