Our Journal
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....
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Maghdouché takes on the beet
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...
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Fatayer with fresh zaatar
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...
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Zaatar, olive & onion bread roulade
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...
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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...
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Pumpkin Kibbeh with Maghdouché
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...
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Roasted cauliflower florets with sumac tarator sauce
There’s something magical about cauliflower when it gets a little golden edge in the oven. Crispy on the outside, tender on the inside, and paired with a creamy, tangy sumac...
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