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
Clean-as-you-go workflow, cross-contamination control, temperature, cooling, storage and allergen awareness.
Techniqueتقطيع الخضار والأعشاب
Knife Work for Herbs and Vegetables
Fine parsley cutting, onion dicing, tomato preparation, vegetable coring and safe knife control.
Techniqueالبهارات والسماق وتوازن النكهة
Seven Spice, Sumac and Seasoning Balance
Lebanese seven spice, allspice, cinnamon, cumin, sumac, dried mint, salt and acidity.
Techniqueالمرق والسوائل الأساسية
Stocks, Broths and Cooking Liquids
Clear chicken and meat stocks, vegetable broth, skimming, reduction and safe cooling.
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.