Three generations, one cedar-wood counter.

Raffoul opened as a single window on the main street of Bcharreh in 1955, serving falafel to workers heading down to the valley before sunrise. The recipe hasn't moved since — same soak, same grind, same hand-folded parsley.

We're a takeaway, nothing more. No tables, no menus to flip through — just the food our family has made for seventy years, wrapped and handed across the counter the way it always has been.