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Recipe Types: Steak , Dip , Cereal bar , Noodles , Rice vermicelli , Sauce , Vegetables , Pasta , Veal , Casserole , Cheese , Grill

A taste of the world

Delicious Foods without Borders!

  • Ragu alla Bolognese (Bolognese Sauce)

    In Italy, Ragu alla Bolognese is referred to as Ragu and in Bologna as Tagliatella. Whereas, outside Italy, it is referred to as Bolognese sauce and commonly served with pasta. There are many variations for this famous sauce but my recipe is a traditional one and I use it with whole wheat Spaghetti, Tagliatelle or […]

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  • How to Make Labneh (Creamy Yogurt Cheese) and How to Use it

    No one knows exactly when Labneh was first created but it has been eaten in the Levant (Lebanon, Syria, Palestine…) for thousands of years. Labneh is made from strained yogurt which is made from either cow or goat or sheep milk. Greek yogurt is strained, but not as much as Labneh which is strained until […]

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  • Batata Harra – Spicy Potatoes

    This is another popular Lebanese dish. It is simply made with potatoes, coriander, garlic, chili… and it is highly addictive. It is also part of the Lebanese mezze and served in most Lebanese restaurants. The potatoes are diced in bite size cubes and deep fried. Should you not want to deep fry, use an air […]

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  • Spinach with Fried Garlic and Caramelised Onions

    We already know that spinach is packed with vitamins and minerals which are essential To a healthy diet. It is a versatile vegetable as it can be eaten raw or cooked and is available fresh or frozen. The recipe herein is Inspired from a Lebanese recipe which includes green chicory leaves (aka cultivated dandelion – […]

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  • Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce

    The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in : 1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole. 2) presentation: the chickpeas are “swimming” (Arabic name of this dish) in their sauce (partly […]

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