Wild Fresh Thyme Bread is a traditional bread buns infused with wild fresh thyme, cheese, and olive oil. This variation uses fresh thyme instead of dried, giving it a brighter, more aromatic flavor. Zaatar Wild Thyme Bread, also known as Fatayer Zaatar, is a beloved and iconic dish in Middle Eastern cuisine. It's a bread made with a flavorful mixture of…
Straight from the renowned Forn, "Bakery", Abou Elias in Zahle Lebanon, now in the USA, you can savor the same unforgettable taste and flavor you cherished. Ur-ban (Qurban or Korban) in Lebanese, means "soul food" or "holy bread." Qurbān is connected to the Aramaic word korbānā, meaning "offering." Delight your palate with this culinary treasure!
Straight from the renowned Forn, "Bakery", Abou Elias in Zahle Lebanon, now in the USA, you can savor the same unforgettable taste and flavor you cherished. Ur-ban (Qurban or Korban) in Lebanese, means "soul food" or "holy bread." Qurbān is connected to the Aramaic word korbānā, meaning "offering." Delight your palate with this culinary treasure! *** Servings: 12 Pieces ***…
Lebanese Spinach Pies, known as Fatayer bi Sabanekh, are a beloved staple in Lebanese cuisine. These savory hand pies are made with soft, homemade dough stuffed with a tangy spinach filling, creating a perfect balance of flavors and textures Lebanese spinach pies, known as fatayer, are often likened to the spanakopita triangles of the Middle East. These delectable pastries are…
Lebanese cheese and sujuk pies are a delightful fusion of flavors, combining rich, Akawi, and Mozzarella cheese with the bold, spiced taste of sujuk sausage. The ingredients melt beautifully, creating a gooey, savory filling. Sujuk, a spiced beef sausage, adds a smoky, slightly tangy kick that perfectly complements the cheese. ♥ Freshly made, every time ♥
Lebanese cheese and sujuk pies are a delightful fusion of flavors, combining rich, Akawi, and Mozzarella cheese with the bold, spiced taste of sujuk sausage. The ingredients melt beautifully, creating a gooey, savory filling. Sujuk, a spiced beef sausage, adds a smoky, slightly tangy kick that perfectly complements the cheese. ♥ Freshly made, every time ♥
Lebanese spinach pies, known as fatayer, are often likened to the spanakopita triangles of the Middle East. These delectable pastries are crafted with our secret dough recipe and stuffed with a savory filling of organic spinach, fresh herbs, sumac, olive oil, and lemon zest. Baked to perfection until golden and puffed, they offer a delightful burst of flavors and textures.…
Lebanese Spinach Pies, known as Fatayer bi Sabanekh, are a beloved staple in Lebanese cuisine. These savory hand pies are made with soft, homemade dough stuffed with a tangy spinach filling, creating a perfect balance of flavors and textures Lebanese spinach pies, known as fatayer, are often likened to the spanakopita triangles of the Middle East. These delectable pastries are…
One of my favorite childhood recipes, my mom always made this on Sundays. For a long time, I was intimidated by the complexity of making it. However, I’ve fine-tuned all the steps and managed to keep the classic flavors intact. This Lebanese version will surely remind you of your family’s cherished recipe. Authentic Lebanese spices – The seasoning is a…
Znoud El Sit is a delightful Lebanese dessert that is very popular. It consists of crispy phyllo dough filled with a sweet cream called Ashta, then deep-fried until golden brown and soaked in a fragrant rose-water syrup and topped with pistachios. ♥ Freshly made, every time ♥
Oh Yeah—we’ve tapped into one of Lebanon’s most comforting and quietly majestic dishes: Loubieh bil Lahme (لوبية باللحمة). It’s a green bean and beef stew served over rice, and while it may sound simple, it’s a masterclass in flavor layering and cultural warmth.
Loubieh bil Zeit is a beloved Lebanese dish of green beans stewed in olive oil and tomatoes—it's so good because it's simple, deeply flavorful, and naturally vegan. This dish, whose name literally means “green beans in oil”, is a staple of Lebanese home cooking. It’s part of a category of dishes called “bi zeit”, which signals that it's cooked in…
