street food

Herbed Rice-Stuffed Bell Peppers and Sun-Dried Eggplants


Aromatic Herbed Rice-Stuffed Bell Peppers and Sun-Dried Eggplants

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Beef Shawarma at Home | Tri-Tip Roast Tacos with Tahini Dressing


Beef Shawarma at Home | Shaved Tri-Tip Roast Tacos with Tahini Dressing


ATAYEF | Stuffed Pancake Turnovers, a dessert specialty of the Levant


Atayef, Katayif, Qatayef

Although commonly labeled as Arabic pancakes, these feel more like British crumpets to me; a griddle cake stuffed with cheese, clotted cream or nuts and served as dessert.


Taste Lebanon | Food Trekking Across Lebanon with Bethany Kehdy


A culinary journey across Lebanon; a personal and intimate’ look inside Lebanese kitchens, bakeries, farm fields, souks, local joints, gourmet restaurants and more.

Bethany Kehdy, Lebanese-American food author, blogger and founder of Food Blogger Connect, is the founder of Taste Lebanon, a boutique travel & service collective.  In collaboration with the Lebanese Ministry of Tourism, they aim at delivering anything but a cookie-cutter tour experience.

video production: Raspberry & Jam, filmed at various locations throughout Lebanon


EVERYDAY FOOD | Stir-Fried Hokkien Noodles


Chinese Hokkien noodles are made of wheat flour and eggs then cooked and lightly oiled before packaging. Fresh egg noodles will store refrigerated for up to a week.


EVERYDAY FOOD | Stir-Fried Hokkien Noodles.


Fatayer bil Jibneh | Savory Cheese Hand Pies


Simply put, fatayer is pizza-like dough, rolled crispy thin or fluffy thick, and stuffed with filling; herbed cheese in this case.  Various adaptations of these savory hand pies can be found throughout the Levant, the South Caucasus, Southeast Europe (The Balkans), North Africa, Anatolia and surrounding regions.

Usually served during breakfast, they are equally great to snack on throughout the day or devour with a cup of tea at an afternoon tea gathering; not to mention the perfect party food ~ no forks or knives needed.


Shrimp and Pork Egg Rolls (Spring Rolls) Recipe




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