For the dough, the day before you want to eat the flatbreads, mix the flours, salt and sugar in a large bowl. In a jug, mix the yeast to a paste with a little of the water, then stir in the ...

The leitmotif of French-Lebanese chef Carla Rebeiz, who heads up the elegant and popular restaurant Eats Thyme in Paris, is "to amaze and surprise by revisiting Beirut basics." Comforting and ...

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 ...

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 ...

Putting something super tasty on the table in no time is easy with John Gregory-Smith's Fast Feasts: Quick, Easy Recipes with a Middle Eastern Twist. "One of the most luscious Lebanese meze is a ...

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 ...