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From my kitchen to your table
Come, cook with me! It's what you've been asking for under every video — where's that apron from, what's in that spice jar, and please, please write the recipe down. So now, with all my love, it's all here: my recipes measured the way I actually make them, the za'atar I blend by hand, and the tools I've worn smooth over the years. Everything I reach for in a day — now it's yours too.With love,
Rana
The Mezze Issue
Photography & food — Rana Nassour
صحتين
As seen on @ranasmag
Press play and cook along with me
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fathi_rajab Wooooooooooooooooo
abdalah_aborman معلمة
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magdalena.dahman Superb!
yamen_nafie Good jop well done
alshmriy_s جميل جدا
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albarco13_21 My favorite chef!
blue_jockey How nice if I can cook like this
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na_ncy9147 Magnifica
christiam.caicedo Yeah!
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marquisdion Made this a a side at my daughters birthday party….chefs
jordanamman101 Amazing all you are doing , adding to the food a real flavour
From the comments
What you keep telling me
Real words, straight from under my videos
How nice if I can cook like this
Made this as a side at my daughter's birthday party
Amazing all you are doing, adding a real flavour to the food
My favorite chef!
My favourite soup
Magnifica
My recipes, written down
Instagram shows you the dish. Here, I hand you the whole recipe.
Come look inside a recipe
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 in the recipe box
Steps 3–5, my ratio, and the little secret my mother added — plus a new recipe from me every week.
See the whole recipe →
helenodishof My favourite soup
_zeejas goodaunty