SHISH TAWOOK

Shish Tawook – charcoal grilled chicken skewers

Ingredients:

Chicken fillet, garlic, lemon juice, yogurt, olive oil, paprika, tomato paste, cumin, salt, pepper.

Description:

Shish Tawook is a classic Lebanese barbecue dish with marinated chicken pieces that are grilled on skewers to perfection. The creamy marinade with yogurt, lemon and garlic gives the meat a juicy and aromatic character, while the spices add depth and heat. Often served with garlic cream (toum), grilled vegetables and liba bread – a favorite both on the buffet table and as a main course.

CHICKEN MOLOKHIA

Chicken Molokhia

Ingredients:

Molokhia leaves (whole), chicken, garlic, coriander, chicken stock, lemon juice, oil, salt, pepper.

Description:

Molokhia Warak is a traditional dish where whole molokhia leaves are gently cooked in a flavorful broth with garlic and coriander. It is served with juicy chicken and often with rice and lemon on the side. The dish has a distinct herbal flavor and a slightly slimy texture that is loved in many parts of the Middle East and North Africa. A warming and nutritious dish that combines tradition with comfort.

Tunisian Couscous with Lamb

Ingredients:

Semolina, lamb, carrots, zucchini, chickpeas, tomato, onion, garlic, harissa, olive oil, cumin, coriander, salt, pepper.

Description:

A colorful and spicy North African classic where steamed couscous is served with tender pieces of lamb and a hearty vegetable stew. The Tunisian version is known for its bold flavor profile with harissa and aromatic spices that provide both heat and depth. The dish is both filling and festive – a surefire favorite on the buffet table and at holidays.

Lamb Mandi

Ingredients:

Slow-cooked lamb, basmati rice, onion, garlic, tomato, cardamom, cloves, cinnamon, black pepper, turmeric, saffron, loomi (dried lime), stock, salt, oil.

Description:

Lamb Mandi is a festive and aromatic rice dish originating from Yemen, loved throughout the Arabian Peninsula. The dish is prepared with slow-cooked lamb that becomes incredibly tender and flavorful, served over seasoned basmati rice cooked in stock with loomi and warm spices. The smoky undertones and the aroma of saffron make Mandi an elegant and memorable dish – often served with yogurt sauce, salad or pickled vegetables on the side.

Chicken Shawarma Sandwiches

Ingredients:

Marinated chicken, garlic, lemon juice, yogurt, cumin, paprika, latke bread, tahini sauce, pickled vegetables.

Description:

Chicken shawarma sandwiches are small, flavorful wraps filled with juicy, spice-marinated chicken that is grilled and sliced ​​thinly. Rolled in soft latke bread and topped with creamy tahini sauce and pickled vegetables, they offer the perfect balance of acidity, spiciness, and creaminess. Perfect as an appetizer, a mingle food, or part of a luxurious buffet – every bite is an explosion of Levantine street food in an elegant format.

Makloube with Chicken

Ingredients:

Chicken thighs, eggplant, cauliflower, rice, onion, garlic, tomato, cinnamon, cardamom, turmeric, black pepper, broth, pine nuts.

Description:

Makloube – meaning “upside down” – is an iconic Levantine dish where rice, vegetables and chicken are cooked in layers and turned upside down when served. The result is an aromatic, golden pyramid of rice with succulent chicken and roasted eggplant, topped with crunchy pine nuts. A festive dish that combines warmth, texture and tradition.

Vine Leaf Dolmar

Ingredients:

Vine leaves, rice, onion, tomato, parsley, mint, lemon, olive oil, black pepper, salt. (Vegetarian version – can also be filled with minced meat if desired.)

Description:

Vine leaf dolmar – or "warak enab" – are small hand-rolled parcels of vine leaves filled with seasoned rice and herbs. They are slowly cooked in lemon water and olive oil until soft and flavorful. A classic Levantine meza dish that combines acidity, herbiness and a silky texture – equally delicious hot or cold.

Shakriya with Beef

Ingredients:

Beef ribs, yogurt, garlic, onion, coriander, cinnamon, cloves, black pepper, salt, cornstarch, stock.

Description:

Shakriya is a creamy and aromatic Levantine yogurt stew, where tender pieces of slow-cooked beef are simmered in a garlicky yogurt sauce spiced with warm oriental notes. The dish balances acidity and spiciness with a smooth texture – often served with rice or bulgur and topped with fresh coriander.

Sayadiya with Fish

Ingredients:

White fish fillet (e.g. cod or saithe), rice, onion, garlic, fish stock, lemon, cumin, coriander, black pepper, salt, olive oil, toasted pine nuts.

Description:

Sayadiya is a classic fish and rice dish from the coastal cities of the Levant, where caramelized onions give the rice a deep flavor and the fish stock binds everything together. The fish is cooked gently to retain its juiciness, and the dish is topped with toasted pine nuts and a squeeze of lemon for a fresh balance. A sophisticated yet homely dish that combines the taste of the sea with oriental spices.

Vegetable Rice With Minced Meat & Roasted Nuts

Ingredients:

Rice, minced beef, carrot, peas, onion, garlic, and other vegetables, tomato paste, cinnamon, seven spices, black pepper, salt, olive oil, roasted almonds or pine nuts.

Description:

A colorful and flavorful dish where fluffy rice is mixed with seasoned minced meat and soft pieces of vegetables. Roasted nuts give a crunchy finish and lift every bite. A balanced dish that combines warmth, texture, and aroma – just as good as an everyday favorite or a festive dish.

Grilled Spicy Fish

Ingredients:

White fish fillet (e.g. sea bass or cod), garlic, chili, coriander, lemon juice, tahini, olive oil, cumin, paprika, salt, black pepper.

Description:

Samakeh Harra is an iconic dish from the Lebanese coast, where fish gets a fiery and aromatic treatment. It is grilled to perfection and topped with a spicy sauce of garlic, chili, lemon and tahini - a bold balance of heat, acidity and creaminess. Serve with rice, grilled vegetables or as part of a meza plate.

Egyptian Koshari

Ingredients:

Rice, macaroni, lentils, chickpeas, roasted onions, garlic, tomato paste, vinegar, cumin, coriander, chili, salt, black pepper.

Description

Koshari is Egypt’s beloved street food – a robust and vegetarian dish where rice, pasta and lentils come together in a flavorful chaos. Topped with crispy roasted onions, chickpeas and a tangy garlic and tomato sauce with chili. Every bite is an explosion of texture and flavor – simple, filling and full of character.

Palestinian Chicken Musakhan

Ingredients:

Chicken thighs, onion, sumac, olive oil, Arabic flatbread (taboon or saj), cinnamon, black pepper, salt, toasted pine nuts.

Description:

Musakhan is a national dish from Palestine that celebrates simplicity and depth of flavor. The chicken is baked with plenty of olive oil and caramelized onions seasoned with tangy sumac, and served on top of a soft flatbread that soaks up all the flavor. Topped with toasted pine nuts for a crunchy contrast. A rustic, aromatic dish that embodies the soul of the Levant.

Tunisian Spiced Lamb Sausage

Ingredients:

Minced lamb, harissa, garlic, cumin, coriander, paprika, cayenne pepper, fennel seeds, salt, black pepper.

Description:

An intensely spiced sausage originating in the Maghreb region, especially popular in Tunisia. Merguez offers deep flavors of chili, garlic and warm spices - perfect grilled or fried, preferably served with couscous, grilled vegetables or in a rustic bread.

Baba Ganoush –

Lebanese Eggplant Soup

is a classic Middle Eastern appetizer, especially popular in Lebanon and Syria. It is made with grilled eggplant that is mashed and mixed with tahini (sesame paste), lemon juice, garlic, and olive oil. The soup gets a smoky flavor from the grilled eggplant.

Tabbouleh –

Lebanese Parsley Salad

is a fresh and flavorful salad from the Middle East, especially popular in Lebanon and Syria. It is made with finely chopped parsley, tomatoes, fresh mint, bulgur, lemon juice, olive oil, and onion. The salad is tart, herbaceous, and light

Fattoush – Lebanese Bread Salad

a traditional salad known for its fresh flavor and crunchy texture. It is made with romaine lettuce, cucumber, tomatoes, radishes, bell peppers, fresh mint, parsley & toasted or fried pieces of pita bread. The dressing is tangy and aromatic, often made with lemon juice, olive oil, sumac (a tangy spice) and sometimes pomegranate syrup.

Muhammara –

Pepper and Walnut Stir-Fry

a traditional appetizer from Syria and Lebanon, known for its deep red color and intense flavor. It is made with roasted red peppers, walnuts, breadcrumbs, garlic, olive oil, lemon juice, and often dipped in pomegranate and sumac for a tangy touch

Feta Cheese Salad

A Mediterranean-inspired salad with creamy feta cheese, crushed tomatoes, chopped red onion, assorted peppers, and finely chopped leeks, all tossed with extra virgin olive oil.

Tunisian Grilled Salad

A traditional salad from Tunisia, made with grilled vegetables such as green peppers, tomatoes, onions and garlic. The vegetables are grilled until the skin is black and aromatic, then they are peeled and roughly mashed. The salad is seasoned with olive oil, freshly squeezed lemon juice, crushed cumin, salt and black pepper.

Hummus – Creamy Chickpea Spread

Hummus is a classic and beloved spread originating in the Middle East. It is made with cooked chickpeas, tahini (sesame paste), lemon juice, garlic and olive oil.

Couscous Salad – Fresh and tasty

cooked couscous as a base, and mixed with fresh ingredients such as tomatoes, cucumber, bell pepper, red onion, parsley, mint, lemon juice, chickpeas and olive oil

Green Lentil Salad

A healthy and filling salad made from green lentils that are cooked until soft and mixed with fresh vegetables such as bell pepper, cucumber, tomato and red onion. The salad is seasoned with lemon juice, olive oil, garlic, fresh parsley.

BAKLAWA

Baklawa is an iconic Middle Eastern and Mediterranean pastry made with thin layers of filo pastry, butter, nuts and sweet syrup or honey. It is a symbol of hospitality, celebration and craftsmanship.

Ingredients

Filo pastry, butter or ghee, walnuts or pistachios, sugar or honey, rose water or orange blossom water, cinnamon or cardamom.

Brief description and history

Baklawa has its roots in the Ottoman Empire and Mesopotamia, where it was first served at royal banquets. Traders spread the recipe to Greece, the Balkans and further throughout the Middle East. Today, it is a beloved dessert at holidays such as Eid, Christmas, weddings and other festive occasions.

Baklawan consists of layers of filo pastry, brushed with butter, filled with finely chopped nuts and spices, and baked until golden. The warm cake is then soaked in cold syrup or honey, often flavored with rose water or orange blossom water for a floral note.

UM ALI – Egyptian Delicious Dessert

Ingredients

Puff pastry, milk, cream, sugar, vanilla, pistachios, almonds, coconut flakes, raisins.

Brief description and history

Um Ali, meaning “Mother of Ali,” is Egypt’s most beloved dessert – a type of bread pudding that combines flaky puff pastry with hot milk, nuts, and cream. It originated during the Mamluk era in the 13th century, when a woman named Um Ali is said to have created the dish to celebrate the triumph of her power.

Unlike Western bread pudding, which is often made with stale bread, Um Ali uses freshly baked puff pastry that is broken into pieces and mixed with nuts, raisins, and coconut. This mixture is soaked in hot milk and topped with whipped cream before being baked until golden. The result is a creamy, flaky, and aromatic dessert that is served hot – often straight from the oven.

Um Ali is popular during Ramadan, Eid, weddings and other festive occasions. It can be varied with different nuts, dried fruits or spices such as cinnamon and cardamom. In some modern versions, croissants are used instead of puff pastry.

Barazek

Barazek are crispy sesame cookies from Syria and Lebanon – thin, crispy and aromatic, perfect with a cup of tea. They are a beloved part of the Levantine baking tradition.

Ingredients

Wheat flour, butter or oil, sugar, honey, eggs, vanilla sugar, baking powder, sesame seeds.

Brief description and history

Barazek are traditional cookies from Damascus, especially from the Al-Midan district, but they are now popular throughout the Levant – Syria, Lebanon, Palestine and Jordan. They are characterized by their crunchy surface of toasted sesame seeds and pistachio-filled underside, which provides a unique balance of nuttiness and sweetness.

The cookies are thin and crispy, often baked in a wood-fired oven in Jerusalem during Ramadan. They are an example of Ottoman-influenced confectionery, where simplicity meets elegance. Barazek are also common in Palestinian homes, where they are sold on the streets as a quick, luxurious snack.

The flavor is buttery, nutty and lightly caramelized, with a crunchy texture that makes them addictive. They are often served cold, when they are at their most crispy, and keep for a long time in a jar or freezer

Sfouf

Sfouf is a golden yellow Lebanese semolina cake flavored with turmeric, often served with coffee or tea. It is easy to bake, vegan and has deep roots in the everyday and festive culture of the Middle East.

Ingredients
Semolina, wheat flour, rapeseed oil, sugar, milk (or plant-based), turmeric, vanilla sugar, baking powder, salt, tahini (for the shape), almonds or pine nuts (for garnish).

Brief description and history

Sfouf is a traditional Lebanese cake characterized by its intense yellow color from turmeric – a spice choice that not only provides color but also a mild, earthy flavor. It is popular throughout the Middle East and is often baked at holidays, family gatherings or as a simple everyday snack. The cake is especially appreciated for being egg- and butter-free, making it easy to adapt to a vegan diet.

The name "sfouf" means roughly "rows" or "slices" in Arabic, referring to how the cake is traditionally cut into square pieces after cooling. It is often baked in a baking pan and left to rise before baking, giving it a moist and dense texture. It is also an example of how simple ingredients can be transformed into something festive and flavorful - an expression of the Middle Eastern love of fragrant, colorful and community-building baked goods.

Mohalabiya

Mohalabiya (or Mahalabia/Muhallebi) is a classic Middle Eastern milk pudding – smooth, cool and aromatic, often flavoured with rose water or orange blossom water and topped with pistachios.

Ingredients

Milk, sugar, cornstarch or rice flour, vanilla, rose water or orange blossom water, pistachios (for garnish).

Brief description and history

Mohalabiya is a creamy, cold dessert that originated in Sasanian Persia and spread to the Arab world in the 7th century. According to legend, it was first served by a Persian chef to the general Al-Muhallab ibn Abi Sufra – who loved it so much that it was named after him.

It is today popular in Lebanon, Egypt, Syria, Palestine, Iraq and Turkey, where it goes by various names: Mahalabia, Muhallebi, Malabi. In its simplest form, milk is boiled with sugar and starch until it thickens, flavored with rose water and cooled. It is often served in small glasses or bowls, topped with chopped pistachios, almonds, coconut or berries.

Namoura

Namoura is a classic Lebanese semolina cake – sweet, moist and aromatic, often flavoured with orange blossom water and topped with almonds or pistachios. It is a beloved staple at holidays, parties and everyday coffee breaks.

Ingredients
Semolina, sugar, yoghurt, butter, baking soda, vanilla, orange blossom water, water, lemon juice, almonds or pistachios.

Brief description and history

Namoura – also known as Basbousa, Harisseh or Revani depending on the region – is a syrup-soaked semolina cake with roots in Lebanon and Syria. It is often baked in a pan, cut into squares or diamonds, and soaked in a hot syrup flavoured with orange blossom water or rose water. The result is a moist, sweet and slightly chewy cake with a nutty finish.

Historically, namoura has been a festive pastry, served at Ramadan, Eid, weddings and family gatherings. It is easy to make but requires patience – the dough should rest for several hours to allow the semolina to swell and give it the right consistency. The syrup is poured over it immediately after baking, allowing the cake to soak up the sweetness and acquire its characteristic juiciness.

Namoura is also popular in Palestine, Jordan and Egypt, where it sometimes contains coconut or is flavoured with vanilla. It is an example of the Middle Eastern love for sweet, aromatic desserts with texture and depth.

Znoud el-sett

Znoud el-sett is a luxurious Lebanese dessert made from flaky filo pastry filled with smooth ashta cream, dipped in syrup and topped with pistachios. The name means “lady’s upper arms” – a flirtatious nod to its rounded shape.

Ingredients

Filo pastry, milk, cream, cornstarch, orange blossom water, rose water, sugar, lemon juice, pistachios, butter or oil (for frying or baking).

Brief Description and History

Znoud el-sett is an elegant dessert resembling small spring rolls filled with ashta – a thick milk-based cream. The rolls are fried or baked until golden, dipped in cold syrup flavored with flower water, and garnished with crushed pistachios. The result is a crispy surface with a creamy interior and aromatic sweetness – often served at holidays, weddings or festive meals.

Znoud el-sett originated in Lebanon and is popular throughout the Levant. The name, which means “lady’s upper arms,” is said to have originated as a humorous reference to its shape—rounded, soft, and generous. It is closely related to other baklava-based desserts such as shaabiyat, but is distinguished by its rolled shape and filling of ashta rather than nuts. It represents both hospitality and sophistication in Arab dessert culture.

Balouza – Khabisa Bayroutiye

Balouza – Lebanese dessert with walnuts

Ingredients:

Milk, cornstarch, sugar, rose water or orange blossom water, coarsely chopped walnuts.

Brief description and history

Balouza is a traditional Lebanese dessert with a silky texture, made from milk and cornstarch that is cooked to a smooth pudding. It is flavored with rose water or orange blossom water and topped with walnuts for a nutty contrast. Serve cold – perfect after a rich meal.

Balouza has its roots in the Levant, especially Lebanon, where it is often served at holidays and family gatherings. Its simplicity and elegance have made it a beloved dessert throughout the region. It is similar to mhalabiya but differs in its nutty topping and often thicker consistency. In some versions, fruit jelly or colored layers are also used for festive presentation.