Techniqueالمونة والمخزن اللبناني
The Lebanese Pantry
This foundational lesson teaches how to recognize, organize, assess, and use the core ingredients of a Lebanese pantry.…
← All coursesCourse 01 · Foundation
Lebanese Kitchen Foundations
أساسيات المطبخ اللبناني
Safety, mise en place, pantry knowledge, knife work, seasoning, texture, and the core methods behind the Lebanese table.
10 lessonsFive-question checksCourse certificate
TechniqueTechniqueسلامة المطبخ والغذاء
Kitchen and Food Safety
This practical foundation lesson establishes the safety habits used throughout a Lebanese home or professional kitchen. Learners organize…
Techniqueتقطيع الخضار والأعشاب
Knife Work for Herbs and Vegetables
This foundational practical lesson develops four essential Lebanese kitchen skills: cutting parsley finely without crushing it, dicing onion…
Techniqueالبهارات والسماق وتوازن النكهة
Seven Spice, Sumac and Seasoning Balance
This foundational lesson teaches how Lebanese cooks distinguish warm spice, tartness, herbal aroma, salt and fresh acidity before…
Techniqueالمرق والسوائل الأساسية
Stocks, Broths and Cooking Liquids
This foundational lesson teaches a clear, lightly aromatic Lebanese chicken stock suitable for soups, rice, freekeh, moghrabieh, stews…
Techniqueالطحينة والثوم والمستحلبات
Tahini, Toum and Emulsions
Stable tahini sauce, garlic emulsion, lemon balance and split-sauce recovery.
Techniqueالطبخ باللبن
Cooking with Laban
Tempering, starch stabilization, gentle heat, texture control and laban-based sauces.
Techniqueالحبوب والبقول
Grains and Pulses without Guesswork
Soaking, boiling, seasoning, doneness cues and batch preparation for burghul, rice, lentils and chickpeas.
Techniqueتخمير العجين وتشكيله
Dough Fermentation and Shaping
Yeast control, hydration, kneading, proofing, portioning and high-heat baking.
Techniqueالتحكم بالفحم والشواء
Charcoal and Grill Control
Fire zones, skewering, marinades, safe doneness, resting and managing smoke without burning.