Issue Nº 12 · July 2026
From my kitchen to your table
Everything I cook on @ranasmag, finally written down properly — exact measurements, my little tricks, and the story that comes with every dish. Beirut roots, Dubai kitchen, new pages every week✨
- The French onion soupe 857,000 of you lovedp. 04
- Eggplant parmesan for a crowdp. 11
- Chicken shawarma, cooked in the wildp. 19
- Make smash burger with me✨p. 27
The free recipes stay free, always. Members get every page of every issue🤍
The Mezze Issue
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Photography & food — Rana Nassour
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In this issue
My recipes, written down
Instagram shows you the dish. Here, I hand you the whole recipe.
Inside a recipe
What a page looks like
Every recipe reads like a spread — ingredients on the left page, my method on the right.
Tabbouleh
تبولةTabbouleh is a parsley salad with a little bulgur in it — not a bulgur salad with parsley. Get that backwards and it isn't tabbouleh, my loves🤍
Method — the right page
1
Soak the rinsed bulgur in the juice of one lemon — not water. It should drink the lemon, not swim in it, about 15 minutes.
2
Wash the parsley the day before if you can, and dry it completely. Wet parsley makes a soggy tabbouleh — this is the mistake I see everyone make.
3
Chop the parsley in bundles with a sharp knife, never a food processor — bruised leaves turn bitter and dark within the hour.
4
Dice the tomatoes last and salt them separately so they release their water before joining the bowl.
5
Dress only when everyone is already at the table. My ratio: three parts lemon to two parts oil, plus the little secret my mother added. Et voilà 🤗
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The rest is waiting on the members' pages
Steps 3–5, my ratio, and the printable card — all for the price of one manakish a month.
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