Toum is a very common sauce for Lebanese barbecue, specifically chicken tawouk. It’s easy to make at home and stores in the fridge.

This ful medames recipe starts with dry beans and uses a pressure cooker. It’s a delicious freezer-friendly vegan bean recipe.

Tahini can be made with 3 ingredients in 10 minutes flat. It’s a very common ingredient in Middle Eastern cuisine and can easily be made.

Lighten up your fried falafel with this baked falafel recipe. This Egyptian Ta’ameya recipe is authentic and made from scratch.

This filling vegan salad recipe has lentils, quinoa, chickpeas, tomatoes, cucumbers, spinach, and a pomegranate dressing.

This vegan-friendly breakfast is avocado toasts Middle Eastern cousin- Ful Toast! This is an easy and tasty breakfast blending cultures.

This gluten-free tabbouleh recipe is authentic from my Lebanese roots. I substitute quinoa for bulgar wheat to make it gluten-free.

This baba ganoush roasted eggplant recipe is a modified Lebanese recipe that is whole30 and paleo friendly.

Here’s an authentic biryani chicken recipe that is easy and delicious! I’ve made it every week for the past month, it’s that delicious.

This homemade baklava recipe with pistachios is an authentic Lebanese recipe. If you are looking for something different, give this a go!