I am one of eleven children.

My parents, Sayed and Frances Zaidan, arrived in Australia from the north of Lebanon in 1960 with my eldest brother and sister. Like many migrants, they came with very little—except their knowledge of food, family, and hard work. Over the years, nine more children followed, and everyone helped. Cooking wasn’t a choice; it was part of daily life.

Our food came from the villages of Zgharta and Kfarsghab—simple, honest dishes prepared at home, by hand, using what was fresh and available. Meals were never rushed, never soulless, and never disconnected from where they came from. Food was how culture was passed down.

After more than 25 years in the restaurant business, it became clear to me that this way of cooking was slowly disappearing. With each generation, less time is spent in the kitchen. Traditions are diluted, shortcuts are taken, and food is increasingly ordered from a phone—convenient, but disconnected.

Sambousek exists so that legacy doesn’t get lost.

We bake our own bread and Kaak on premises, blend our own unique marinades and spice blends, using only fresh and whole ingredients. We take no shortcuts—because what I tasted growing up is exactly what should end up on your plate. This is food made with care, memory, and respect for where it comes from.

Sahtain.

Peter Zaidan

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