Our Journal
Recipes, notes, and everything about good herbs and good food.
Zaatar recipe
Balila walks into a Greek taverna.
On one side, you’ve got Balila—Lebanese chickpeas bathed in garlic, olive oil, and more spices than you can count. On the other, Revithada—Greek slow-cooked chickpeas, simple, stewy, unbothered. What happens when they meet? Zaatar happens. And that’s where the magic is.
Zaatar recipe
Zaatar, olive & onion bread roulade
This bread is a nod to our traditions, where zaatar and olives find their way into almost everything. We’ve taken that idea and rolled it up into something that feels both familiar and new. The dough? Simple, with a touch of fresh orange juice for a little twist.
Sumac recipe
Richta: The ultimate winter comfort dish
Forget pretty plating—this is richta. It’s rustic, garlicky, and gets you through the winter blues without trying too hard. Think of it as a warm hug from your Lebanese grandma.
We’ve revisited this rural classic, staying true to its garlicky, coriander-packed soul while giving it a little twist.
Sumac recipe
Fatayer with fresh zaatar
I was lucky to get my hands on a big bunch of fresh zaatar, but I know it’s not the easiest to find, especially in Europe. If that’s the case, spinach, chard, or any other leafy greens will do—different, but still delicious. Simple, humble, Lebanese recipes I’ve always loved, the ones that bring comfort without the fuss.