Every year, Good Friday meant no meat—and a vegetarian kibbeh my grandmother would start preparing the night before. I remember her sitting for hours, quietly washing, chopping, and sorting through wild greens she’d picked herself: mallow, dandelion, whatever the hills…
Picture this: A wild herb mix—one part from the South, another from the North—meeting in beetroot’s world. Maghdouché isn’t just another zaatar blend, it’s the rebellious cousin with wild pine seeds and oregano leaves.Beets are sweet. Yogurt is creamy. But…
Bread comes in all shapes and sizes. Some rise, some stay flat, some get braided like they’re destined for a celebration. And then there’s this one—a savory roulade, rolled up and ready to surprise. This bread is a nod to…
Fatayer or Lebanese turnovers, but with fresh zaatar (the herb, not the mix). I was lucky to get my hands on a big bunch, but I know it’s not the easiest to find, especially in Europe. If that’s the case,…
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,…
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…
