Lebanese and Mediterranean cuisine, savory & desserts (2in1)

Prepare traditional manakish, a famous Lebanese street food, by shaping a wheat flour dough with olive oil and warm water, topping with onions, tomatoes, sesame, and baking.

Learn to make pasta with tahini sauce blending Italian and Lebanese flavors. Boil pasta 8 to 10 minutes, then mix lemon juice, garlic, lemon zest, and parmesan into sauce.

Create a quick, flavorful canned white beans dish with a citrus dressing blending lemon juice, orange juice, garlic, olive oil, lemon and orange zest, seasoned with salt, pepper, and kuman.

Learn to prepare a spinach stew with mincemeat, onions, garlic, butter, and cinnamon, simmered with water and lemon juice, and served with steamed rice and vermicelli.

Mix a rich spice blend with sirloin, wine, vinegar, and oil, marinate overnight, bake the shawarma, then assemble in Lebanese bread with onion, tomato, salad, and dressing.

Learn to prepare Biwaz, a Lebanese savory dish. Chop parsley and onion, mix with seven spices, salt, sugar, lemon juice or pomegranate molasses, and olive oil.

Discover how to prepare tarator dressing by blending tahini with lemon juice, water, salt, and optional garlic and butter, then drizzle over falafel and adjust acidity to taste.

Learn to make homemade chicken shawarma inspired by Middle Eastern cuisine, marinating thin chicken slices in yogurt, lemon, garlic, and spices, then baking in the oven for tenderness.

Explore Taouk, a traditional marinated chicken shish kebab from Mediterranean cuisine, focusing on preparing the marinade and cooking it on barbecue grill or skillet.

Cut chicken into uniform 2–3 cm cubes. Marinate in garlic yogurt with lemon juice, vinegar, tomato paste, and olive oil; season with paprika, pepper, salt, cardamom, and garlic powder; chill.

Learn traditional charcoal taouk flavor and versatile methods—from charcoal to gas, stovetop grills, or oven bake—for skewered chicken and peppers with even cooking.

Cook taouk chicken and bell peppers in a piping-hot skillet, turn after 5–10 minutes, cook until done, then serve in a sandwich or platter with garlic paste and fries.

Master the traditional house hummus from Lebanese and Mediterranean cuisine, blending chickpeas, tahini, lemon juice, garlic, olive oil, and spices, with soaking and simmering until tender, finished with pita.

Learn to make a beetroot hummus variant by roasting beets and blending with tahini, garlic, lemon zest, balsamic, olive oil, and rosemary.

Discover a hummus variation using creamy peanut butter instead of tahini, blending chickpeas with garlic, lemon juice, olive oil, paprika, salt, and chives for pita or chips.

Learn to make avocado hummus, a creamy chickpea and avocado dip with cilantro, lemon, garlic, and olive oil, perfect with sandwiches or chips.

Create a pesto hummus by blending chickpeas, tahini, basil, garlic, lemon, parmesan or pecorino, walnuts, olive oil, and salt for a Lebanese–Italian fusion dip.

Prepare grilled marinated quails with pomegranate molasses and spices, then serve over fragrant rice seasoned with cardamom, cloves, cinnamon, and a hint of sumac.

Learn to prepare knefe, a famous Lebanese dessert, using semolina dough and thin cheese slices soaked for hours, then baked with butter and finished in a sugar syrup.

Prepare a flavored sugar syrup by combining sugar and water, then add lemon juice, rosewater, and orange blossom water to flavor Lebanese and Mediterranean desserts.

Learn to prepare Sfouf debes, a healthier sesame dessert using carrot molasses instead of sugar; mix dry ingredients, fold in oil and molasses, bake at 180 C, sprinkle sesame seeds.

learn to make ghoraybeh, a middle eastern shortbread cookie using flour, sugar and clarified butter, decorated with pistachios. chill the dough and bake at 115°c for a crumbly melt-in-the-mouth texture.

Mix oats with almond butter or shredded coconut, flour, baking powder, melted butter, honey, and lemon juice and zest; bake at 180 C for 15 minutes.

Discover a modern, decadent choco sfouf, a Lebanese dessert blending semolina, flour, cocoa, orange blossom water, and rose water, baked in a 40 by 30 cm pan.

Bake a traditional sfouf yellow cake from Lebanese cuisine using flour, sugar, warm water, oil, baking powder, and butter; preheat to 160 c and test doneness with a toothpick.

Create spicy muffins with a mediterranean twist by folding apples, yogurt, and oriental spices into a flour-based batter, then bake at 180 degrees Celsius for about 30 minutes.