Mima grew up eating these rolls and it always felt like it was the first time! She will teach you how to make them perfectly, with suggestions for how to find or substitute the right cheese.

A traditional villager dish from the mountains of Lebanon with a rich and intense garlic flavor, I can't think of anything more perfectly comforting than this recipe! Edgard will show you his mother's incredible recipe with step by step instructions.

Cosette's family mujadara recipe is a little different to what we're used to seeing as she uses a food mill to create a smoother, porridge like finish. A cherished family recipe that stands the test of time and is loved by her children.

Fattet is served in the early morning hours in just about every neighborhood in Beirut. Joumana's recipe uses chickpeas and looks crispy, creamy and totally addicting.

Ah, my fave cheese in it's natural habitat. While I tend to put halloumi in all sorts of places, a simple halloumi salad amongst a mezze platter is always going to be its best self.

Perfectly seasoned and perfectly crisp. Rana's batata harra recipe is potato perfection.

As a child, Hadia would wait impatiently for this dish to be ready and constantly ask her mother when it would be done. Now this classic recipe (and the secret step her mother took to really elevate it) can be found on her blog for all to enjoy.

Margarita's family recipe for tabbouleh is the perfect way to use up an abundance of parsley and mint.

A popular breakfast food, manakeesh is baked in a specialty brick oven for a few minutes, eaten hot with fresh vegetables and often labneh on the side. While you may not have a brick oven at your disposal, Iman's recipe will help you get it right.

A bright lentil soup with lemony notes, chard and potatoes. A treasured recipe from Amira's Lebanese friend which she has now shared on her blog for all to enjoy.

Fattoush is said to have originated in Northern Lebanon, where farmers would fry leftover pita scraps in a bit of olive oil for extra flavor and add whatever in-season vegetables and herbs they have on hand. Suzy's delicious recipe gives you lots of tips for getting it right and customizing it with what you have to hand.

Seriously addicting (and child friendly) spinach pastries using Diana's mum's highly versatile dough recipe.

Step away from the packaged falafel mix! Mariam's tried and true recipe for Lebanese style falafel is so easy and delicious, you'll come back to it over and over again.

A traditonal Lebanese preserve made from baby eggplants stuffed with walnuts, red peppers, chili and garlic. Find out why this Lebanese expat gets so excited when someone brings them a jar from the homeland!

There is a world of difference between any ol' store bought hummus and authentic homemade hummus. Let Maureen walk you through her tips to get the smoothest, most delectable hummus that will leave you obsessed.

One of the better known exports from Lebanese cuisine, baba ganoush is an essential part of a mezze spread and pairs beautifully with some of the other recipes in this list. Yumma will teach you how to make the perfect baba ganoush with just four ingredients.