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Tag: rana’s kitchen lab

Bulgur Koshari Recipe by Rana’s Kitchen Lab

March 20, 2019 tinachamoun Leave a comment

Recipe courtesy of our guest chef, Rana of Rana’s Kitchen Lab Rana shares with her followers new ways to present…

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Rice Pudding Fig Parfait Recipe by Rana’s Kitchen Lab

May 17, 2018 tinachamoun Leave a comment

This recipe feature is courtesy of  Ranas_Kitchen_Lab Rana shares with her followers new ways to present traditional Middle Eastern recipes,…

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Chef Feature: Rana’s Kitchen Lab

May 10, 2018 tinachamoun Leave a comment

Your Lebanon Chef Feature: Rana’s Kitchen Lab Rana shares with her followers new ways to present traditional Middle Eastern recipes,…

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Posted in: Featured Chefs Filed under: chef feature, interview, rana's kitchen lab

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Welcome to Your Lebanon, my name is Tina Chamoun and I’m so happy you’re here to learn more about Middle Eastern Cuisine. Your Lebanon is  a community of chefs sharing Middle Eastern and Mediterranean Recipes, our culture, ideas and more. Learn more about us! 

Browse our recipes for traditional  Middle Eastern favorites passed down through my family and those of featured guest chefs.

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yourlebanon

From CLE to Beirut ❤️
Lebanese Recipes | Food | Culture since 2015
Founder: @zaatar_day | Owner: @terraneanherbs
🏅StepFeed top 10 MidEast Foodies

Tina Lattouf Chamoun
My FAVORITE halawet jibn. There are plenty of re My FAVORITE halawet jibn. There are plenty of recipes for this out there but I love my mom’s, and having each piece separate and stretchy like this, with a side of ashta cream. The texture and taste are 👌🏼👌🏼👌🏼👌🏼 Should I do a step by step reel video of the process ? Link in IG bio and IG Stories ❤️ https://yourlebanon.com/recipe/halawet-el-jibne/
Arnabeet- fried or baked cauliflower with a side o Arnabeet- fried or baked cauliflower with a side of tarator sauce (tahini, garlic, lemon juice, salt 😍) Super easy to prepare and SO delicious. My favorite way to eat it: rolled up in pita bread with tarator and kabis (pickled vegetables) ! Clickable link in my IG bio : https://yourlebanon.com/recipe/arnabeet/
Beautiful hummus inspo ❤️ by @jenan_zammar Beautiful hummus inspo ❤️ by @jenan_zammar
Did you catch me on Fox 8 @newdaycleveland making Did you catch me on Fox 8 @newdaycleveland making tabouli!? 😍 Swipe left for a snippet from my segment with @natalieherbick ❤️
Awamah/ awamat, delicious mini “donuts” fried Awamah/ awamat, delicious mini “donuts” fried and soaked in Arabic syrup. Crisp, sweet, DELICIOUS. They are traditionally made to celebrate Epiphany (Jan 6th). Check my stories for more and a swipe up link to my guest featured recipe by my friend Nahed of @cooking.journey 🥰 https://yourlebanon.com/recipe/awamah/ (photo here @shatilabakery)
The BEST purslane pies. You can substitute the fil The BEST purslane pies. You can substitute the filling with spinach too 😍 Will be bugging Dad for these today 😆 Tap that save! RECIPE: Ingredients Dough • 1 tablespoon active dry yeast • 1 teaspoon granulated sugar • 1 cup warm water (about 95 degrees Fahrenheit) • 3 cups flour • 1 teaspoon salt • 2 tablespoons oil (I prefer olive oil) Filling • 10 cups fresh purslane chopped • 2 cups of fresh parsley chopped • 1.5 cups onion, finely diced • 1 tablespoons of dry mint or fresh if available. • 1 teaspoon salt • ½ teaspoon ground black pepper • 1 teaspoon sumac • 1 teaspoon cinnamon • ¼ cup lemon juice or 1 teaspoon of citric acid • ¼ cup of extra virgin olive oil Instructions The Dough 1. Place the yeast and sugar and the water in a bowl and let it sit for about 10 minutes in a warm place (about 85 degrees Fahrenheit) 2. Add the salt and olive oil to the bowl and mix the flour into the wet ingredients. Knead by hand for about 5 minutes. 3. Divide the dough into about 16 pieces. Form each piece into a ball and place in a lightly oiled pan a couple inches apart. 4. Cover the pan with plastic wrap and a towel above the plastic and set aside for about 30 min in a warm place to proof. Again about 85 degree will be ideal The Filling 1. While the dough is proofing mix all the filling ingredients together. (you can taste your mix and add more lemon juice or salt to your taste). When the dough is proofed (about doubled in size) 1. Take a ball and flatten forming a circle (I like my pies thin so I do 1/8 of an inch) 2. Fill with the mix and form a triangle shaped pie 3. Brush the pies with light coat of veg oil before placing into the oven and bake at 450 degrees. Oven temp and placement of the racks height may vary (I do the center rack), so check the bottom of the pie in about 10 min. You may need to broil to brown the top
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