Foul Medames, Ful
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Beans for breakfast may sound odd, wait until you taste foul medames. Vegan and GF
Beans for breakfast may sound odd, wait until you taste foul medames. Vegan and GF
Two totally different versions of semsmieh, the crispy hard bars and the soft chewy candy! Great edible gift. Gluten Free.
The wild cousin of Mediterranean Oregano.It is one of those salads that is seemingly plain but its sum is larger than its parts.
Make banana bread, including their peel. You read that right, bananas with their skin intact! Including the peels in baking is genius.
Be the talk of the town with this fabulous showstopper tart.
Learn how to transform pumpkin into a delicious candy treat. It is technically more of a glazed candied dessert than of a jam. Vegan
Shankleesh, the Middle Eastern version of blue cheese, and the only aged cheese in the region. Look how fascinating doing it from scratch.
A firm and sliceable white cheese popular in Lebanon and commercially available everywhere. Homemade version tastes even creamier.
Bursting with warm falvors, this soup is velvety, rich and nutritious, It is also gluten free and vegan.
Loading the sweet potatoes with fat and sweetener, highlights the natural sweetness and adds brightness! How delicious!
The magic begins; by sauteing cherry tomatoes with mint, garlic and olive oil and some dukkah. Vegetarian.
There are numerous health benefits in dukkah.Thanks to the varied range of nuts, seeds and spices that have a massive amount of antioxidants
Though making a tunnel cake looks like a daunting job, I tell you it is undoubtedly easier to make than a layered cake. A showstopper!
A comforting dish that packs the wonders of the Mediterranean flavors. Vegan and Gluten-free
Stuffed zucchini simmered in a garlicky yogurt sauce, and flavored with a light dusting of dried mint, is a Lebanese classic that never goes
These crispy zaatar nibbles go well with labneh, olives, hummus, dips, salsas or even just part of your afternoon snack. Vegan.
adapted from “Cooking To Dine” written by one of my favorite food writers, Linda Gassenheimer!Sweet and moist with a double orange flavor.