Quick homemade zaatar manakeesh that tastes and feels as if it were baked in a Lebanese bakery.| Plant Based Folk
Craving eggs? This tofu and chickpea flour scramble is the perfect vegan alternative, offering a satisfying protein-packed texture. Quick, easy, and ideal for a breakfast or brunch.| Plant Based Folk
An easy chickpea omelette made with chickpea flour, fresh herbs and onion. This vegan omelet is so tasty and healthy.| Plant Based Folk
Kousa mahshi, aka Lebanese stuffed zucchini, is filled with spiced vegetables, toasted pine nuts and rice cooked in a delicious tomato broth.| Plant Based Folk
How to core zucchini step-by-step guide and a video of the process. Plus recipes for hollowed zucchini and photopulp.| Plant Based Folk
This lib koosa recipe is a juicy and sour Lebanese zucchini flesh dip flavored with a lemon and mint dressing.| Plant Based Folk
Learn how to make Lebanese 7 spices known as sabaa baharat. This is a staple spice blend used widely throughout Lebanese cooking.| Plant Based Folk