Traditional Labneh Breakfast Plate
A Lebanese morning-table plate built around cool, thick labneh dressed with extra-virgin olive oil and fresh mint, then…
Search mezze, home cooking, grills, breads, seafood, mouneh and sweets. Every recipe is structured as a teachable lesson, not just a list of instructions.
A Lebanese morning-table plate built around cool, thick labneh dressed with extra-virgin olive oil and fresh mint, then…
Khobez ʿarabi is the thin, soft pocket bread served daily across Lebanon with mezze, grilled foods, stews and…
A foundational Lebanese cold mezze of chickpeas blended with tahini, fresh lemon, garlic and ice-cold water. The academy…
Lebanese tabbouleh is first and foremost a parsley salad, not a grain salad. Finely hand-cut flat-leaf parsley and…
Lebanese falafel should be deeply crisp outside, tender and aerated within, and distinctly fragrant with fresh herbs, cumin,…
Kibbeh nayyeh is the raw expression of Lebanese kibbeh craft: exceptionally fresh, very lean lamb is worked with…
A foundational Lebanese soup in which red lentils dissolve into a smooth, nourishing base flavored with softened onion,…
A foundational Lebanese preparation of brown lentils and rice enriched with deeply browned onions. This lesson produces a…
A foundational Lebanese olive-oil dish in which green beans are gently braised with onion, garlic and ripe tomato…
Kousa mahshi is a foundational Lebanese stuffed-vegetable dish: small, pale zucchini are carefully hollowed, loosely filled with raw…
Daoud Basha is a well-established Lebanese home-style dish of small, warmly spiced meatballs cooked with onions in a…
Riz a Djej is a celebratory Lebanese rice dish built in distinct layers: aromatic chicken-poaching broth, long-grain rice…
Kafta meshwiyeh is a foundational Lebanese grill preparation of minced meat, parsley, onion, salt, and warm spices. The…
This advanced lesson adapts Lebanese beef shawarma for a heavy skillet while preserving its defining practice: very thin…
Sayadiyeh is a foundational Lebanese fish-and-rice dish distinguished by its mahogany-colored onion broth, warm spices and toasted nuts.…
Laban is Lebanon’s everyday cultured milk: clean-tasting, gently tart, and softly set. It is distinct from strained labneh…
A classic Lebanese filled pastry of tender semolina dough scented with orange blossom and rose waters, enclosing a…
Meghli is a smooth Lebanese rice-flour pudding perfumed with caraway and cinnamon, then generously covered with coconut and…
Lebanese coffee is brewed directly in a rakweh from coffee ground as fine as powder. The essential skills…
Manoushe zaatar is a fermented Lebanese flatbread spread with a flowing paste of Lebanese zaatar and olive oil,…
Markouk is a broad, paper-thin Lebanese bread traditionally stretched by hand and baked rapidly over a convex saj.…
Hummus Beiruti begins with a smooth Lebanese hummus base, then adds the fresh, sharp character of parsley, tomato,…
Fattoush is a Pan-Lebanese bread salad built on contrast: cool, crisp vegetables and herbs; tart sumac and lemon;…
Batata harra is a Lebanese hot mezze of crisp potato cubes coated—not soaked—in a fragrant mixture of fresh…
Fried kibbeh is an advanced exercise in controlling moisture, temperature and shell thickness. A chilled paste of fine…
A nourishing Lebanese soup of smoky roasted green wheat, clear chicken broth, tender shredded chicken, onion, and restrained…
Mudardara is a Lebanese preparation of whole lentils and rice finished with deeply browned onions. Unlike smoother forms…
Bamieh bi Zeit is a Lebanese olive-oil braise of whole okra pods with tomato, onion, garlic, and fresh…
A defining Lebanese mahshi lesson: tender hollowed zucchini filled with rice and lamb, then finished in a smooth…
A foundational Lebanese family dish in which parsley-scented kafta is pressed into a baking tray, briefly set in…
This oven-roasted djej mashwi teaches a foundational Lebanese treatment of whole chicken: lemon, abundant garlic, olive oil and…
Lahme meshwiyeh is a Lebanese grill-house and home-barbecue staple: evenly cut cubes of tender meat, seasoned lightly so…
This lesson adapts the Lebanese shop method—where marinated chicken roasts on a vertical spit—to a heavy pan while…
Samke harra is a celebratory Lebanese whole-fish preparation distinguished by garlic, fresh coriander, chili and nuts. This academy…
A classic Lebanese mouneh preparation in which salted yogurt is drained until dense, shaped into small balls, dried…
Pistachio maamoul are tender Lebanese semolina cookies shaped in carved molds and filled with pistachios, sugar, and aromatic…
Riz bi halib is a gently thickened Lebanese milk-and-rice pudding distinguished by tender grains, a creamy but pourable…
Despite its name, Lebanese white coffee contains neither coffee beans nor milk. It is a clear infusion of…
A Lebanese cheese manoushe should be soft enough to fold, lightly colored underneath, and topped with cheese that…
Saj bread is a soft, exceptionally thin Lebanese flatbread cooked rapidly on a hot convex metal griddle called…
A Lebanese mezze of exceptionally smooth chickpea-and-tahini hummus finished with warmly spiced meat, toasted pine nuts, and butter.…
A crisp Lebanese salad of finely shredded white cabbage dressed with fresh lemon juice, garlic, dried mint, and…
A classic Lebanese hot mezze of cauliflower fried until deeply golden, then served with tarator: a creamy, sharp…
Kibbeh bil sanieh transforms the classic mixture of fine bulgur, lean meat, onion, and spices into a practical…
Kishk soup transforms fermented yogurt-and-burghul powder into a tangy, sustaining bowl. This vegetarian academy version uses potato, onion,…
Mujadara hamra is the characteristic southern Lebanese preparation of whole lentils and coarse burghul colored and flavored by…
Maghmour is a Lebanese olive-oil stew of eggplant, chickpeas, tomato, onion, and garlic. The eggplant is cooked until…
A classic Lebanese mahshi preparation in which tender grape leaves are wrapped around a restrained filling of short-grain…
A Lebanese home-style stew of tender white beans and beef or lamb in a light tomato broth, finished…
A foundational Lebanese oven dish of bone-in chicken and potatoes roasted in a generous garlic-lemon sauce. The lesson…
Shish tawook is a mainstay of Lebanese charcoal grilling: evenly cut chicken is seasoned with yogurt, lemon, garlic,…
A Lebanese falafel sandwich depends on contrast: a deeply crisp shell, a moist and aromatic center, cool vegetables,…
A classic Lebanese coastal preparation of tender white fish dressed with a lemony tahini sauce, softened onion, and…
Shanklish is a salted, cultured dairy preparation shaped into balls, dried, matured, and commonly coated with dried zaatar…
Walnut maamoul are tender Lebanese semolina cookies enclosing a fragrant walnut, cinnamon, and orange-blossom filling. This advanced lesson…
Muhallabieh is a smooth Lebanese milk pudding whose character depends on careful starch handling and restrained use of…
A familiar Lebanese hot drink in which black tea is brewed until clear and pleasantly brisk, then balanced…
A Lebanese breakfast flatbread topped with fermented kishk, ripe tomato, onion, and olive oil. The essential lesson is…
This advanced lesson adapts Lebanese tannour bread for a very hot home oven fitted with a baking stone…
Msabbaha is a Lebanese chickpea dish served warm or at room temperature, often within a mezze spread or…
This Lebanese salad balances peppery rocca with sweet roasted beet, crisp onion, toasted walnuts, lemon and sumac. The…
This Pan-Lebanese hot mezze pairs golden fried zucchini with cool, garlicky yogurt, dried mint, and toasted nuts. The…
Kibbeh mishwiyyeh is a demanding expression of Lebanese kibbeh craft: a chilled paste of lean meat and fine…
A light Lebanese vegetable soup built around tender Swiss chard, creamy chickpeas, potato, garlic, fresh coriander and lemon.…
Makhlouta—literally “mixed”—is a substantial Lebanese preparation in which chickpeas, beans, lentils, whole wheat and rice are cooked until…
Lebanese moussaka is a vegan eggplant stew known in many homes as maghmour. Eggplant, chickpeas, onion, tomato and…
A foundational Lebanese mahshi preparation: tender grape leaves wrapped around uncooked short-grain rice, tomato, onion, parsley and mint,…
A foundational Lebanese home-style stew of tender meat, peas, and carrots in a gently spiced tomato sauce, served…
A classic Lebanese family dish of green wheat roasted over fire, simmered in chicken broth, and topped with…
A Lebanese mixed grill is an exercise in fire management and coordination: hand-shaped kafta, marinated whole-muscle meat, and…
A Lebanese street-food and home-style sandwich of juicy grilled kafta tucked into warm Arabic bread with hummus, tomato,…
A foundational Lebanese coastal preparation in which small whole Sultan Ibrahim—commonly sold as red mullet or goatfish—is seasoned…
Kishk is a foundational Lebanese mouneh preparation made by combining cultured yogurt with coarse burghul, allowing the grain…
Ghraybeh are delicate Lebanese cookies made from clarified butter, icing sugar, and flour. Properly made, they remain pale,…
Sahlab is a warming milk drink-pudding served in Lebanese homes, cafés, and sweet shops, especially in cool weather.…
Jallab is a deeply colored Lebanese cold drink built on grape and date molasses, perfumed lightly with rose…
Foul mdammas is a warm, sustaining preparation of fully cooked fava beans seasoned with lemon, garlic, cumin and…
Beirut sesame kaak is a light street bread distinguished by its generous sesame crust, crisp exterior and open,…
A foundational Lebanese cold mezze of deeply charred eggplant seasoned with tahini, fresh lemon, garlic, and salt. The…
A bright Lebanese mezze salad of tender potatoes dressed while warm with fresh lemon juice and extra-virgin olive…
Cheese rakakat are slim, crisp pastry cigars served hot as part of Lebanese mezze. This lesson pairs properly…
An advanced Lebanese kibbeh preparation in which small, meat-filled bulgur shells are gently cooked in a warm garlic-and-coriander…
Clear chicken broth with fine vermicelli, shredded chicken and parsley.
Smoky green wheat pilaf with stock, onion, warm spice and toasted nuts.
White beans simmered in tomato, onion, garlic, coriander and olive oil.
Cabbage leaves filled with rice and meat, packed with garlic and lemon.
Okra and tender meat in tomato, garlic and coriander sauce.
Pearl couscous, chicken, chickpeas and pearl onions in caraway broth.
Grilled kafta over spicy tomato-pepper sauce with parsley.
Juicy tawook, toum, pickles, lettuce and optional fries.
Whole or filleted fish baked with sumac, oregano, onion and lemon.
Lamb slowly cooked and preserved in rendered fat with strict cooling and storage.
Ring cookies scented with anise, mahlab and sesame.
Small yeasted pancakes filled with cinnamon walnuts, sealed and syruped.
Tamarind steeped, strained and balanced with sugar and blossom water.
Warm chickpeas, cumin, garlic, lemon and olive oil with tender whole-bean texture.
Thin dough with finely seasoned meat, tomato, onion, pepper and pomegranate molasses.
Charred eggplant with tomato, parsley, pepper, lemon and pomegranate molasses, without tahini.
Cool yogurt, cucumber, garlic and dried mint with a clean, spoonable texture.
Small crisp pastries filled with spiced meat, onion and toasted pine nuts.
Pumpkin and burghul shell layered or shaped around greens, chickpeas and walnuts.
Tomato broth, coarse burghul, onion, mint and warming spice.
Fluffy rice with evenly toasted vermicelli and measured absorption.
Zucchini braised with tomato, onion, garlic and chickpeas.
Zucchini or eggplant filled with meat and pine nuts in tomato or yogurt sauce.
Green beans and meat slowly braised with tomato, onion and garlic.
Spiced yogurt-marinated chicken cooked hot and served with toum and pickles.
Lamb chops with garlic, herbs and lemon, charred outside and rested properly.
Lemon-glazed sausages with hummus, pickles and tomato.
Fish and burghul layers with coriander-onion-walnut filling.
Turnips, beet, brine and vinegar fermented or quick-pickled until bright and crisp.
Golden semolina turmeric cake with tahini-lined pan and pine nuts.
Soft mini pancakes pinched around ashta and pistachio.
Fresh lemon, sugar, chilled water and restrained rose water.
Crisp bread, warm chickpeas, garlic yogurt, tahini, pine nuts and clarified butter.
Open square pastries filled with lamb, tomato, onion, yogurt and warm spice.
Roasted red pepper, walnuts, breadcrumbs, chili and pomegranate molasses.
Smoky chopped eggplant, tomato, pepper, herbs and tart dressing.
Half-moon pastries with salty cheese, parsley and nigella seed.
Potato and burghul mixture seasoned with herbs, onion and olive oil.
White beans and tender meat in tomato broth with coriander and garlic.
Spiced rice with minced meat, toasted pine nuts and almonds.
Peas, carrots, potato and tomato cooked with coriander and olive oil.
Small eggplants cored and filled with rice and meat in tomato broth.
Potato cubes and meat in tomato-coriander broth served with rice.
Whole chicken filled with spiced rice, meat and nuts, roasted safely.
Chicken wings marinated with garlic, lemon and coriander, grilled until crisp and safe.
Spicy sujuk, tomato, pickles and garlic sauce in warm bread.
Fast-sautéed shrimp with garlic, coriander, lemon and chili.
Small cucumbers preserved crisp in measured garlic-herb brine.
Semolina yogurt cake soaked with orange-blossom syrup.
Soft cheese-semolina dough rolled around ashta with syrup and pistachio.
Cold yogurt drink whisked with water and salt, optionally mint.
Eggs gently cooked with preserved lamb confit and warm Lebanese spice.
Triangular pastries with spinach, onion, sumac, lemon and olive oil.
Thick yogurt cheese with mint, garlic, olive oil and seasonal herbs.
Cooked chicory or dandelion greens with lemon, olive oil and deeply browned onions.
Quick-seared chicken livers with garlic, lemon and pomegranate molasses.
Red lentils and fine burghul worked with onion, cumin, herbs and olive oil.
Stabilized yogurt broth with rice, garlic and dried mint.
Coarse burghul cooked with tomato, onion, pepper and chickpeas.
Potato, tomato, onion, coriander and garlic with a light lemon finish.
Sweet peppers filled with rice, meat, tomato and herbs.
Tender lamb cooked in warm spiced yogurt sauce with rice.
Chicken broth and jute leaves with coriander-garlic finish.
Quick-charred liver with seven spice, sumac onion and lemon.
Pomegranate-glazed meat cubes with onion and herbs in saj bread.
Tender calamari fried quickly and served with garlic-lemon sauce.
Small eggplants cured with garlic, chili and vinegar brine.
Layered filo, nuts, clarified butter and light blossom syrup.
Toasted semolina and pistachio base topped with ashta and nuts.
Roasted carob infusion sweetened and served cold.
Soft onions, sumac and eggs cooked as a bright home-style skillet breakfast.
Soft pastries filled with akkawi cheese, parsley and nigella seed.
Fluffy garlic and neutral-oil emulsion stabilized with lemon and patient streaming.
Purslane, tomato, cucumber, onion, herbs and sumac-lemon dressing.
Small Lebanese sausages browned and glazed with lemon or pomegranate molasses.
White fish and burghul with citrus, coriander and a nutty onion filling.
Pumpkin, lentils, onion, cumin and lemon blended smooth.
Lentils with handmade or dried pasta, caramelized onion, coriander and lemon.
Spinach, chickpeas, onion, coriander, garlic and lemon.
Onion layers wrapped around rice and meat with tart-sweet cooking liquid.
Tiny meat dumplings baked then simmered in garlic-coriander yogurt sauce.
Roasted chicken over sumac-rich onions and bread.
Filled kibbeh domes cooked over steady charcoal without splitting.
Crisp fries, cabbage slaw, pickles, ketchup and garlic sauce.
Tender octopus with potato, parsley, onion, lemon and olive oil.
Cracked olives leached and brined with lemon and chili.
Rolled filo cylinders filled with nuts and finished with syrup.
Semolina milk base topped with ashta, pistachio and blossom syrup.
Apricot leather soaked and blended into a Ramadan drink.
Sesame street bread warmed with akkawi cheese, tomato, cucumber and optional zaatar.
Layered savory rolls with zaatar and olive oil for lunch boxes and gatherings.
Pourable tahini, lemon, garlic and water sauce for fish, falafel and vegetables.
Ripe tomato, thin onion, parsley, sumac and olive oil.
Spicy sausage with tomato, onion and pepper served sizzling.
Filled kibbeh simmered in a tart sumac, onion and chickpea broth.
Fish stock, tahini, lemon, onion and delicate white fish.
Fragrant rice with chickpeas, cinnamon and toasted nuts.
Cauliflower and chickpeas in coriander-garlic tomato broth.
Hollowed potatoes filled with spiced meat and baked in tomato sauce.
Whole jute leaves with chicken and meat broth, garlic-coriander finish, rice and onion vinegar.
Spiced rice with sautéed chicken livers, onion and toasted nuts.
Whole fish scored, seasoned and grilled with lemon, garlic and herbs.
Warm sesame kaak with creamy cheese, tomato and cucumber.
Crisp bread, seafood, tahini-yogurt sauce, garlic and nuts.
Ripe tomato reduced and sun-finished into a concentrated pantry preserve.
Semolina pistachio or walnut cookies served with foamy natef.
Caramel-soaked bread pudding topped with ashta and pistachio.
Tender wheat berries scented with anise and topped with nuts, coconut and sweets.
Aged cheese crumbled with tomato, onion, parsley, mint and olive oil.
Aged spiced cheese crumbled with tomato, onion, parsley and olive oil.
Sweet beet wedges with lemon-tahini sauce, parsley and toasted sesame.
Bread filled thinly with seasoned kafta and grilled until crisp and juicy.
Kibbeh cooked in lemony Swiss chard and chickpea broth with garlic and mint.
Pearl couscous with chickpeas, pearl onions, chicken and caraway-cinnamon broth.
Brown lentils, eggplant, tomato, onion and pomegranate molasses.
Zucchini, eggplant, peppers and leaves filled and cooked in one balanced pot.
Kibbeh and warm yogurt sauce served with vermicelli rice.
Celebration turkey filled with hashweh rice, meat and nuts.
Halloumi, tomato, pepper and zucchini grilled and dressed with mint.
Spicy sausage and softly set egg in bread with tomato and pickles.
Minced fish with herbs, onion and spice, shaped and baked or grilled.
Grape juice clarified and reduced slowly to a deep fruit syrup.
Anise-scented semolina dough shaped, fried and soaked in syrup.
Apricot leather drink set into a glossy pudding with nuts.
Long-cooked wheat and meat beaten into a smooth celebration porridge.
Cured baby eggplants filled with walnuts, red pepper and garlic under olive oil.
Tender artichoke hearts, peas, herbs, lemon and olive oil.
Crisp bread, eggplant, chickpeas, garlic yogurt, tahini and toasted nuts.
Kibbeh in a tahini-citrus sauce with chickpeas and caramelized onion.
Coarse burghul, chickpeas, onion, tomato and cumin cooked fluffy.
Split lentils and rice cooked smooth with onion and cumin.
Artichoke bottoms filled with spiced meat and pine nuts in pea-carrot sauce.
Meatballs glazed in tart cherry sauce and served over bread with herbs.
Roasted quail with seven spice and pomegranate molasses glaze.
Whole onions and tomatoes blistered over charcoal with sumac and olive oil.
Seared liver with garlic, lemon, parsley and pickles in warm bread.
Spiced fish-stock rice with shrimp, calamari and caramelized onion.
Tart pomegranate juice reduced to a glossy sweet-sour seasoning.
Piped fermented batter fried into crisp coils and syrup-glazed.
Sweet pumpkin or carrot preserve with nuts and blossom aroma.
Slow-cooked lamb served over smoky freekeh with nuts.
Mixed olives with citrus peel, herbs, chili, walnuts and olive oil.
Shrimp sautéed with garlic, coriander, lemon and a touch of chili.
Seasonal edible greens cooked with onion, lemon and olive oil.
Firm tomatoes filled with rice, herbs and meat or chickpea mixture.
Preserved lamb confit warmed with potatoes and eggs or onions.
Lebanese sausages grilled gently and finished with lemon.
Crisp filo rolls filled with ashta, fried and lightly syruped.
Delicate clotted milk cream scented lightly for filling Lebanese sweets.
Lamb shoulder filled with spiced rice, meat and nuts for a celebration table.
Prepared wild cardoon braised with onion, garlic, lemon and olive oil.
Small tender meat cubes sautéed with onion and pomegranate molasses.
Eggplant, zucchini, peppers, tomato and onion with lemon-herb dressing.
Crisp kataifi layers around ashta with orange-blossom syrup.
Seasonal fruit with orange blossom, mint and optional pine nuts.
Menu planning and synchronized service for soup, mezze, main, drink and dessert.
Semolina or kataifi crust, elastic cheese, syrup and kaak service.
Thin crisp cookies coated with sesame on one side and pistachio on the other.