Fattet bitanjan and hummus is one of the most popular appetizers or side- dishes in traditional Palestinian cuisine. The unique combination of all the flavourful ingredients is what gives this recipe its special appeal.

The Molokhia stew takes its name, which means “of the kings,” from the leafy green plant that colors it. The plant, which today grows throughout the Middle East, was apparently once a green favored by Egypt’s pharaohs — with “layers of cinnamon-scented meat and buttery rice surrounded by a wonderful sauce of dark, bittersweet greens”.

Chef Fadi shares this delightful recipe of beautifully twisted flavours of Palestine’s heavenly peas with that of the intensely sharp jameed yoghurt.

A refreshing drink for summer, this homemade lemonade recipe is flavored with orange blossom water to create the most delicious lemonade for your family this summer.

This classic Levantine salad uses boiled potatoes, and tosses them with a simple dressing of extra-virgin olive oil, garlic, chili, fresh lemon juice, mixed together with some green onions, fresh mint, flat-leaf, it’s that simple and easy.

The healthy Date cake is full of flavour and made for sharing.  It’s refined sugar free and on super simple. This recipe by is filled with good for your ingredients and is the perfect treat for morning or afternoon tea. 

Fattet Hummus is a hearty Middle Eastern dish that’s usually served at breakfast, brunch or as a starter and meal for Iftar during Ramadan.

This cheesecake is the perfect dessert to serve when entertaining as it can be made up to two days ahead and stored in the fridge. Creamy, delicate and not too sweet, it can be prepared with any ready made jam of your choice.

Infused in red wine, seasoned with ingredients like onions, garlic, fresh thyme, carrots, and tomatoes, this recipe will literally melt in your mouth. Big hunks of meat slow cooked until it’s so tender, you can pry it off with a fork, then drown it in a gorgeous gravy infused red wine.

Recently I was inspired to create yet another fabulous cauliflower dish, that is not only super nutritious but delicious. This pasta dish combines golden crispy roasted cauliflower, garlic and kale, tossed in a creamy tahini sauce and topped with toasted walnuts and pomegranate seeds.

Whether you are vegan, vegetarian, or just being more health conscious, mushrooms are a great substitute for meat and perfect for a shawarma sandwich. My absolute favourite is by Rawia Bishara, a combination of meaty mushrooms with a choice of fragrant spices and creamy tahini sauce.

Shakshoukeh is a classic dish to accompany a family Sunday brunch. Common throughout the Levant and North Africa, it is a beautiful mixture of fragrant spices, eggs and vegetable.

Food has always been a big part of our family gatherings and today everyone loves to come together around a gorgeous meal and one popular dish I love to make them is Shawarma. Emile Nassar shares her recipe.

I have to thank Cook Republic for this fantastic freekeh soup recipe. The recipe is light, delicious and super nutritious. I love the nutty and smokiness of the freekeh combined with the earthiness of the kale. To make it heartier, I added carrots to the recipe, but it’s just as good without. The fresh grated turmeric adds vitality, feeding your inside with powerful nutrients. It’s an wonderful soup, perfect for all the four season.

Sahlab is a comforting drink that works well for a winter dessert or an afternoon drink and is fairly healthy and not too sweet. Some of the fragrant ingredients being used quite often such as pistachios, rose water, orange blossom, cinnamon, nutmeg, cloves and many more-all giving it a distinctive Middle Eastern touch.

Made with fragrant anise and rich Palestinian Olive oil, these delicious aniseed cookies are common in the Galilee region and are the perfect sweets to have after a meal with a cup of tea or coffee.

I have made omelets and soups with the kousa core and recently this beautiful mushroom zucchini quiche. The blends of cheese, mushrooms and kousa is perfect and its super easy. You’re going to love it.

This version for Maple Spiced Apple Crumble with Levantine spices came to me as I reminisced the cold Autumn months in Toronto

I have wonderful memories of carving out a pumpkin for Halloween and Mom roasting the seeds in the oven for us to snack on. Nature truly has a way of packing in a lot of goodness in tiny packages. Most people throw away the seeds but with a little extra effort, these seeds can be used for wonderful pop-in-the-mouth moments.