Al Ameer
Middle Eastern restaurant · Dearborn ·
James Beard honoree serving Lebanese classics like stuffed lamb
James Beard honoree serving Lebanese classics like stuffed lamb
"For more than 25 years, Al-Ameer has been a beloved favorite among locals for top-notch Lebanese cuisine. But this family-owned restaurant with sister locations in Canton and Dearborn Heights achieved national acclaim with a James Beard America’s Classics Award and then a spot on Eater’s National 38 list. With dishes like stuffed lamb and kibbeh neyeh (raw beef mixed with bulgar, onion, and spices), it’s an essential destination for any culinary tour of Dearborn. Online ordering is available." - Serena Maria Daniels
"A Dearborn Lebanese institution named one of America’s Classics by the James Beard Foundation in 2016 and holding a spot on Eater’s National 38; the family-style maza meal is recommended as a must-try for substantial, celebratory Levantine dining." - Serena Maria Daniels
"James Beard-certified America’s Classics honoree Al Ameer has been getting national attention for years for their kibbeh nayeh (the equivalent of Lebanese tartare), creamy hummus topped with finely chopped jalapeño, tomato, and parsley, grape leaves, shish, and shawarma. The phenomenal “stuffed lamb,” is a hot seller, and features juicy, slow-cooked pieces of lamb with slivered almonds or pine nuts over warm rice. Al Ameer does plenty of takeout orders and online ordering is available, but this place is best enjoyed in person — bring a big group, fill up your table, and go big." - Danny Palumbo
"A James Beard Award America's Classics winner whose signature platter comes with both chicken and meat shawarma, tawook kabob, two pieces of kafta, and sides of hummus and salad—a comprehensive, well-regarded family-style option that showcases the region's Arab American culinary traditions and travels well for group dining." - Serena Maria Daniels
"The stuffed lamb at this nationally-recognized restaurant should not be overlooked. Each plate is filled with tender, slow-cooked pieces of lamb topped with slivered almonds or pine nuts over rice. The “stuffed” part is somewhat of a misnomer, but a phenomenal eating experience all the same." - Serena Maria Daniels