Green Bean Stew | Loubya

I can't count the number of times I told my mother I didn't want to this dish. Loaded with onions, garlic, and green beans, it is too 'good for you' for a child to want to eat. It also didn't appeal to the eye, but what this lacks in aesthetics, it makes up for in natural flavour.

Apple Walnut Baklava

It was always a special day when my mother used to make fresh apple pie at home, it is very much a western dessert, so recently it dawned upon me to crossed two of the most loved pastries into one. The apples blend perfectly into Baklava, adding a fruity element to a traditionally walnut and pistachio dominated dessert.

Baklava Pancakes

When you take a North American breakfast and mash it up with a Middle Eastern dessert, you get something very special. Baklava Pancakes. 

Lebanese Spicy Potatoes | Batata Harra

Before fries were a common item in Lebanon, Batata Harra was the fried potato dish served as a part of every mezze. The potatoes are fried or roasted till crisp and tossed with garlic and cilantro, with some variations in every region.

Fig, Anise & Walnut Jam

I crush the figs in this recipe because I prefer the fruit to be smooth, but it is really up to you. The fragrance of anise pairs really well with fig and the little bit of salt will cut sweetness so it's not overwhelming.

Chickpea Fatteh

This is the second recipe I developed for GRAIN. Fatteh is a well know dish that includes a texture of velvety yogurt and crispy pita on top of a cooked vegetable or grain. For this recipe, I used the most well-known type of Fatteh, Chickpea Fatteh.

Morning Porridge

This is my favourite kind of morning porridge and it was adapted and modified from a restaurant that revolves around porridge, GRØD in Copenhagen.