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22/02/2026

Chicken Korma with Almonds and Yogurt

A version of chicken korma with an almond and yogurt sauce, offering a rich texture and a mild flavour.

Ingredients
• 600g chicken breast
• 1 plain yogurt
• 2 sliced onions
• 20g grated fresh ginger
• 2 minced garlic cloves
• 2 crushed cardamom pods
• 1 tbsp ground coriander
• 1 tsp turmeric
• 3 cloves
• 1 red chili pepper
• 3 tbsp heavy cream
• 3 tbsp coconut cream
• 3 tbsp ground almonds
• 1 lime
• 1 tsp 1 tablespoon sunflower oil
• Sliced almonds (or cashews, or pistachios)
• Salt and pepper

Instructions
1. Cut the chicken into large cubes and marinate in the yogurt for at least 30 minutes.

2. Sauté the onions, garlic, and ginger in the oil until softened.

3. Add the spices and cook for another 3 minutes.

4. Add the chicken and cook until the yogurt is absorbed.

5. Add water, bring to a boil, cover, and simmer for about 10 minutes.

6. Add the ground almonds, cream, and coconut cream, then simmer for 2 minutes.

7. Add a few drops of lemon juice, cilantro leaves, and sliced almonds, cashews, or pistachios.

8. Serve hot with basmati rice.

25/01/2026

A vegetarian sandwich made with pita bread filled with crispy falafel, creamy hummus, and fresh vegetables.

Ingredients
• Pita bread
• Falafel
• Hummus
• Cucumber
• Tomato
• Lettuce
• Fresh cilantro
• Lemon
• Garlic
• Cumin
• Paprika
• Salt
• Pepper

Instructions
1. Prepare the falafel according to the basic recipe.
2. Slice the cucumber and tomato thinly.
3. Lightly warm the pita bread and open it like a wallet.
4. Spread the hummus cream inside the pita bread.
5. Top with the falafel, cucumber and tomato slices, and lettuce.
6. Sprinkle with chopped fresh cilantro and add a squeeze of lemon juice.
7. Serve immediately.

25/01/2026

A traditional Lebanese recipe for chicken skewers marinated in spices and grilled.

Ingredients
• 600g chicken breast
• 100g Greek yogurt
• 2 lemons
• 3 tbsp olive oil
• 4 garlic cloves
• 1 tsp dried thyme
• 1 tsp sumac
• Salt and pepper

Instructions
1. Squeeze the lemons and finely chop the garlic.
2. Mix the yogurt, lemon juice, olive oil, thyme, sumac, salt, and pepper in a bowl.
3. Cut the chicken into cubes and add them to the marinade.
4. Cover and marinate in the refrigerator for at least 12 hours.
5. Thread the chicken pieces onto skewers.
6. Grill the kebabs for 10 to 15 minutes, turning them halfway through.
7. Serve hot with Lebanese tabbouleh or tzatziki.

25/01/2026

A version of kefta tajine that incorporates bell peppers, tomatoes, and zucchini, adding extra richness to the dish.

Ingredients
• Ground meat
• Bell peppers
• Tomatoes
• Zucchini
• Onion
• Garlic
• Cumin
• Paprika
• Coriander
• Olive oil
• Salt
• Pepper

Instructions
1. Prepare the kefta meatballs by mixing the ground meat with the grated onion, garlic, spices, and coriander.
2. Brown the meatballs in a pan until golden.
3. In a tajine, sauté the chopped onion and garlic, then add the bell peppers, tomatoes, and zucchini, all cut into pieces.
4. Add the meatballs and simmer until the vegetables are tender and the meatballs are cooked through.
5. Serve hot, garnished with fresh coriander.

25/01/2026

A beef shawarma recipe inspired by Middle Eastern flavours, with a creamy cheese sauce.

Ingredients
• Sliced beef
• Kiri cheese
• Olive oil
• Shawarma seasoning
• Chopped parsley
• Garlic
• Lemon juice
• Sour cream
• Thyme
• Lettuce
• Tomatoes
• Onion
• Pickles
• Lebanese bread

Instructions
1. Heat the olive oil in a pan, add the sliced beef, shawarma seasoning, salt, and pepper. Cook the beef.
2. Add the parsley to the beef at the end of cooking, along with 3 portions of Kiri cheese, and stir until the cheese is melted. Then remove the pan from the heat.
3. Slice the lettuce, tomatoes, and gherkin, and thinly slice the onion. Set aside.
4. Prepare the shawarma sauce by mixing together 3 portions of Kiri cheese, garlic, lemon juice, sour cream, and thyme.
5. On a pita bread, place some meat lengthwise, then top with some lettuce, sliced tomatoes, gherkins, and onion. Finish with a drizzle of Kiri sauce.
6. Fold the edges of the pita bread over the filling. Serve immediately.

25/01/2026

This recipe combines homemade falafel with Lebanese tabbouleh made with fresh herbs, offering an explosion of Mediterranean flavours. It's all served in a warmed pita bread for optimal texture.

Ingredients
• Pita bread
• Dried chickpeas
• Onion
• Garlic
• Parsley
• Fresh cilantro
• Ground cumin
• Yeast
• Frying oil
• Salt
• Pepper
• Lebanese tabbouleh with herbs
• Tomato
• Cucumber
• Greek yogurt
• Lemon
• Mint

Instructions
1. The night before, soak the chickpeas in cold water for at least 4 hours.
2. The next day, peel and finely chop the onion and garlic. Wash, dry, and pick the coriander leaves.
3. Drain the chickpeas, dry them thoroughly, and place them in a food processor. Process for about 30 seconds to finely chop them.
4. Add the onion, garlic, parsley, half the coriander, cumin, baking powder, salt, and pepper. Process for 10 seconds.
5. Shape the mixture into small balls, place them on a plate, and refrigerate.
6. Prepare the sauce: In a bowl, mix the yogurt with the tahini, a little salt, and pepper. Sprinkle with sesame seeds. Refrigerate.
7. Peel and grate the carrots. Peel and slice the onion.
8. Heat the frying oil in a saucepan. Fry the falafels two or three at a time for 2 minutes. Drain them with a slotted spoon and place them on paper towels. Repeat until all the falafels are fried. Then fry them a second time for 2 minutes, again two or three at a time. Drain the falafels on paper towels.
9. Warm the pita breads. Open them and spread them with a little sauce.
10. Add the carrots, onions, and cilantro. Place the falafels inside and serve with the remaining sauce and lemon wedges.

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