Sfeiha or Lahm Bi Ajeen, which literally translates to "meat on dough" is a classic Lebanese dish. It has such a distinct smell that fans of Lebanese food easily recognize. Once you have had one bite you'll be hooked. *** Servings: 3 Dozens *** Perfectly balanced flavors – The combination of savory meat, warm spices, and tangy ingredients creates an…
Znoud El Sit is irresistible because it’s a perfect harmony of crunch, cream, and floral sweetness, wrapped in tradition and celebration. Znoud El Sit is a beloved Lebanese dessert made of crispy phyllo dough rolls stuffed with sweet cream (Ashta), fried or baked until golden, then drenched in fragrant sugar syrup and topped with pistachios. ♥ Freshly made, every time…
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Lebanese Rkakat filled with organic Beef and Cheese—also known as Rakakat Jibneh (رقاقات بالجبنة)—is a crispy, golden appetizer made by wrapping a savory spiced beef and cheese mixture in thin pastry spring roll sheets wrappers and frying or baking them to perfection. It’s a staple in Lebanese mezze spreads.
Lebanese Moussaka, known as Maghmour, is a vegan stew made with fried eggplant, chickpeas, tomatoes, onions, garlic, and warm spices. It’s so delicious because it balances silky eggplant with hearty chickpeas and a fragrant tomato sauce, creating a dish that’s rich, comforting, and deeply flavorful. This Lebanese version has no meat or béchamel sauce. Instead, it’s a lighter, plant-based stew. ♥…
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…
In Lebanese cuisine, there is only one dish. The Almighty Eggplant. After trying out this recipe you will understand why. Truth be told, it deserves the title. Eggplants are prepared with tomatoes sauce, and slowly cooked. it always comes out unbelievably exquisite, melting in your mouth, silken in texture, and, just plain heavenly. Servings: Half 4 People | Full 8…
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Koussa, also known as stuffed zucchini, is a staple in Lebanese cuisine. It’s incredibly delicious due to the combination of fresh ingredients and rich flavors. The slow cooking process allows the zucchini to become tender and absorb the flavors of the stuffing and sauce, resulting in a dish that’s both comforting and flavorful. Servings: Half 4-5 People | Full 8-10…
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Lebanese hummus with beef and snobar (pine nuts)—known as ḥummus bil lahme w snobar (حمص باللحمة والصنوبر)—is a dish that turns a humble dip into a luxurious, soul-satisfying mezze. It’s not just delicious—it’s deeply cultural, communal, and comforting. The beef is cooked until tender and aromatic, Lebanese pine Nuts is roasted then spooned over the hummus. Served warm with fresh…
Raheb salad (also called Salatet Rahib) is a beloved Lebanese dish that sits somewhere between a dip and a salad. It’s made from roasted eggplant and a mix of fresh vegetables, herbs, and bold seasonings. The name “Raheb” means “monk” in Arabic—some say it reflects the dish’s humble, meatless simplicity. ♥ Freshly made, every time ♥
It’s essentially a Middle Eastern dip or spread that’s made by blending chickpeas, tahini (sesame paste), lemon juice, garlic, and salt. Then, it’s served with olive oil and traditionally eaten with Pita bread. It’s a very healthy snack that you can eat as a dip or add to sandwiches. ♥ Freshly made, every time ♥
It’s essentially a Middle Eastern dip or spread that’s made by blending chickpeas, tahini (sesame paste), lemon juice, garlic, and salt. Then, it’s served with olive oil and traditionally eaten with Pita bread. It’s a very healthy snack that you can eat as a dip or add to sandwiches. Pesto hummus is what happens when the creamy, nutty goodness of classic hummus meets…
Zahle-Style Baba Ghanoush is a tribute to the mountain flavors of Lebanon, where eggplants are not just roasted—they’re grilled over open flame or hot charcoal until their skins blister and blacken, soaking up an intensely smoky aroma. This method, often done outdoors, captures the soul of Zahle's rustic culinary traditions. Once perfectly charred, the eggplants are peeled and their silky…
