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  • Ratatouille with Added Chickpeas

    You certainly have tasted or at least know about this classic French vegetable stew, done with courgettes, aubergines and peppers. In my recipe, I add cooked chickpeas for extra protein, a must for vegans!

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  • Tomato Salad with Tahini Sauce

    While preparing dinner one day, I had this sudden idea of making a tomato salad with tarator* (tahini, lemon and garlic sauce) and herbs, instead of a classic sauce. It came out really good! It was tanguy, flavoursome and a side dish that will go well with everything, especially with fish. Tahini is now found […]

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  • Cherokee Style Succotash

    This easy and nutritious bean and corn stew is initially a Native American dish. Succotash comes from an Indian word meaning corn. Now it is a staple in many parts of North America and is also popular in South America. The original dish is made with lima beans but it can be also made with […]

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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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  • Spinach Fatayer (Lebanese Turnovers)

    Fatayers in Lebanon and in the Levant are savoury turnovers or little pies filled with a variety of ingredients such as spinach, other greens, cheese, meat…They are staples of the Lebanese cuisine. The spinach Fatayer which has the form of a triangle is the most popular one and also part of the Lebanese mezzeh. Fatayers […]

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