INGREDIENTS 1 pound box of phyllo 9″x14″ sheets, room temperature ¾ cup clarified butter or ghee For Simple Syrup: 1 cup ...

You can purchase this book from the MOTHER EARTH NEWS store: Wild Fermentation. Kishk is a Lebanese ferment of yogurt and bulgur wheat. The two are mixed together into a dough and fermented for ...

This delectable homemade flatbread is topped with spiced minced lamb, hot chillies and zingy herbs. Each serving provides 424kcal, 21g protein, 57g carbohydrate (of which 10g sugars), 12g fat (of ...

The garlicky, traditional Lebanese condiment toum is like mayo, only taken to the next level. Make the recipe to replace that jar of mayonnaise. “It’s much more fluffy,” says Gerald Addison ...

Edy Massih is a beloved chef and deli owner in New York who's caught the attention of many, including Oprah, with his tasty Lebanese recipes and personal story. Now readers across the country will ...

Chef Elias Samaan has spent over a decade refining the art of Lebanese cuisine. As the driving force behind Jumeirah Al Qasr’s Al Nafoorah, he is known for while embracing modern techniques that ...