Hannouf is a leading name in the industry of Sujouk and Nakanek due to the special blend of spices that has become a trademark for Hannouf.
The founder of Hannouf does not compromise when it comes to selecting the meat himself with great care from the thigh of a calf exclusively.
To this day, the owners of Hannouf Restaurant follow the lead of the founder, and they set high standards for themselves at all times in order to maintain their customers’ trust.
Hannouf the Father started out as a cook on a steamship. He used to prepare the traditional dishes of Foul and Falafel for the crew. To break the dreary routine of the daily meals, Hannouf thought of utilizing meat spices and adding them to the menu. The idea found its way to his heart, and he decided to go ahead with it. This is how his passion for Sujouk and Nakanek started, and hence, he traveled to Lebanon to pursue a career at a reputed butcher’s shop specialized in Sujouk and Nakanek.
He eventually managed to persuade his father of changing his career in selling Foul and Falafel, and he planted the seeds of love for Sujouk and Nakanek in his father’s heart. A new chapter in his life is marked here.
Therefore, he wanted one of his sons to carry on with preparing the most delicious Sujouk and Nakanek for the community. He actually selected his son Mustafa who was eager to master the profession and to add his own special touch to it. Mustafa was a regular visitor to his father’s restaurant, and he learned the secrets of this profession directly from the teachings of his father.