Discover the world one bite at a time! This channel takes you on a global journey, exploring food, culture, and history across continents. From street food adventures in Asia to BBQ traditions in the ...

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 ...

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 ...

Drain, rinse and dry the soaked chickpeas the next day. 2. Blend chickpeas in a food processor. Add the parsley, coriander, onion, garlic, flour, salt, cumin, coriander, and pepper and blend until ...

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 ...

Pump up the barbecue for these quick-to-marinate chicken thighs. While they are marinating, get the cauliflower cooked and ready; it is almost nicer at room temperature. If you are like me, double ...

One thing at a time, though. What makes Lebanese food different? Ammar said Mediterranean countries have many of the same dishes (hummus, falafel, etc.), but spices and cooking methods vary from ...