Lebanese food is packed with plant-based ingredients and bold, fresh flavor. Here’s how to make some of the most popular ...

Wellness coach and recipe developer Miriam Hahn brings us this ... working on parchment paper to make the transfer to the hot baking sheet easy. Remove the baking sheet from the oven and transfer ...

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 ...

In a small bowl, mix the labneh with garlic, half the olive oil, mint, half the lemon juice and freshly ground salt and ...

These triangular pasties are based on a Lebanese speciality called fatayer ... I like frozen spinach for this recipe – it’s very easy to use and actually produces a less watery mixture.