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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✨
- 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 Mezze Issue
Photography & food — Rana Nassour
صحتين
The feed — mirrored live
As seen on @ranasmag
These are my real videos — press play and watch them right here✨
150K
fathi_rajab Wooooooooooooooooo 🔥
abdalah_aborman معلمة
99.7K
magdalena.dahman Superb! ❤️❤️
yamen_nafie Good jop 👏well done 👍
alshmriy_s جميل جدا 👏
89.7K
albarco13_21 My favorite chef! ❤️
blue_jockey How nice if I can cook like this
87.6K
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
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 🤗
صحتين
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.
Unlock every recipe · $10/mo →The Sahtein membership
One subscription, every page
Cancel anytime, my loves. The free recipes stay free forever🤍
Monthly
$10 / month
- Every recipe in full — measurements, method, my notes
- Printable recipe cards (English, Arabic coming)
- New pages every week, mirrored from the feed
Two months free
Yearly
$96 / year
- Everything in monthly
- Seasonal collections — Ramadan, the holidays, summer mezze
- Request a recipe — I pick one of your requests every issue
Concept pricing — payments, accounts and the members' area come in the real build.
helenodishof My favourite soup 👍🏻😋
_zeejas 👏goodaunty