Even after four decades, Melbourne can't stop eating at Abla's - most popular restaurant pasta dishes

Being 83 doesn't stop Abla Amad from being in her restaurant a few days a week.
She is either supervising the kitchen or greeting customers in the dining room.
"People ask me when to do it, but I like it-I love people," she told SBS Food . ".
Abla's is one of the longest hotels in Melbourne to celebrate its 40 th anniversary this year
The most popular restaurant.
After Abla Amad moved from Lebanon to Australia at the age of 19, she developed cooking skills thanks to her uncle Joe, mother and motherin-law.
"I used to come to my house for lunch every day of the week, and there were too many people," she said . ".
With the trust of her family and friends, she opened Abla in Carlton in 1979.
"People didn't know much about Lebanese food at the time and there were not many Lebanese restaurants around," she said . ".
However, the food and hospitality of the Abla restaurant quickly attracted customers in Lebanon and elsewhere.
Although Abla Amad is still in the restaurant, she is now getting help from her daughterin-
Lore and her daughter MargaretAnne.
One of Abla's most popular dishes is riz ala 'dajaj, simply named "chicken and rice ".
It is usually served on special occasions, but here you can order, order or serve as part of a banquet at any time.
The recipe is traditional, with a mix of five flavors of lamb chop and long meat.
Grain Rice with cinnamon
Shredded chicken, pine and almonds.
The way it is presented is distorted: It looks like a cake.
"This is a very festive dish.
When there is a big function, it will appear on a huge tray, beautifully decorated.
Margaret said: "Because of its appearance, it is very impressive. people like it . "Anne Amad.
"A lot of the time, when we take it out at the end of the party, people think it's dessert.
Abla Amad's favorite is the dipping sauce (labneh, hummus and baba ganui) and the cabbage roll (stuffed with rice and crushed lamb and then with tomatoes,Both Margaret-
Anne and Ray Amade love the simplicity of mjadra, a lentils and rice covered with caramel onions.
"I went to Lebanon last year and a lot of the dishes we made, you don't even go there anymore.
Margaret said: "The early immigrants brought them here and they kept the traditionAnne.
In Melbourne, few restaurants have been successful for 40 years, so why did Abla's restaurants stand the test of time?
The Lady in the kitchen cooks like at home.
"It may not be fashionable, but it is a good meal guaranteed," said Margaret . "Anne.
"A lot of Lebanese come in and say it's like sitting on a table for mom or grandma.
Many of them only eat raw lamb at home or Abla [kibeh nayeh].
"But people don't come to Abla just for food.
Abla Amad has a few things on his own.
"She is such a passionate, generous and dedicated person that shines through her and people," said Rae Amad . ".
She makes everyone feel like a family and obviously she likes what she does.
"My mom loves it very much and it's a very important part of her life.
"The older she gets, the more important the restaurant is to her," Margaret said . "Anne Amad.
"We have to tell her when to go and we can't get her out of there and she loves it!