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A brunch inspired by Lebanon with crispy homemade falafels, smoked eggplant caviar, creamy hummus, three fresh salads, fried eggplants, Lebanese bread and orange blossom scented rice pudding with pistachios. Perfect for a convivial meal with friends.
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Traditional Lebanese maamoul are buttery semolina shortbread cookies filled with sweet date paste and flavored with rose and orange blossom water. They are soft, crumbly, and perfect for celebrations or a special treat.

A step‑by‑step guide to making restaurant‑style chicken shawarma at home using a baharat spice blend, a juicy yogurt‑based marinade, and a creamy Lebanese garlic toum sauce. Served with fresh parsley, pickled onions, lettuce, tomatoes, red cabbage, olives and warm flatbread.

Crispy, juicy chicken tenders soaked in a tangy buttermilk hot‑sauce marinade, double‑coated in seasoned flour and fried to golden perfection. Served with flaky sea salt and a side of Raising Cane's style dipping sauce.

A fragrant and colorful South Indian-style vegetable pulao cooked with basmati rice, whole spices, and a medley of fresh vegetables. Perfect for lunch boxes and pairs well with potato roast or ennai kathirikai.

Ponche de frutas tradicional mexicano, ideal para posadas, Navidad y fiestas de fin de año. Combina tejocotes, guayabas, manzanas, peras, caña de azúcar, ciruelas pasas, pasas y el dulzor profundo del piloncillo, aromatizado con canela, flor de jamaica, naranja y clavos de olor.

A simple, crunchy‑and‑tender hash brown side that’s baked in the oven. Using Yukon Gold potatoes with the skins on, a quick soak, thorough drying, and a precise amount of olive oil gives perfectly crisp edges and a fluffy interior. Serves as a hearty breakfast, brunch, or side for dinner.