• Mix the grated feta cheese, cold water, Greek yogurt, fresh greens and olive oil with a blender.
• Pour the feta cream cheese into a bowl or deep dish.
• Sprinkle dried oregano on top.
• Optionally drizzle with a few drops of olive oil. You can also add chili flakes for a slightly spicy taste.

• Place all the ingredients, except the water, in a blender or food processor and blend on maximum speed for 1 minute.

  Before that, make sure to save a few chickpeas and some pieces of avocado for serving.
• Scrape down the sides of the bowl with a silicone spatula, adjust the consistency with water, and continue mixing until smooth.
• Transfer the guacahummus to a bowl, top with the rest of the chickpeas and pieces of avocado, drizzle with olive oil, and sprinkle with za'atar and coriander leaves (optional).
• Serve with toast, grissini, or tortilla chips!

• Place all the ingredients in the bowl of a chopper and mix until you get the desired consistency. If you find it too thick, add a tablespoon of water, but don't make it too runny.
  
• For the poached egg:
• Bring water to a boil in a small saucepan, add a tablespoon of apple cider vinegar. Crack the egg into a bowl. When the water starts to boil, stir vigorously with a spoon to form a whirlpool. Add the egg and boil for precisely 3 minutes for a soft runny yolk.
• Remove the egg and place on the slice of bread spread with the beet dip and arugula. Sprinkle with black sesame. Cut the egg for a spectacle of runny yolk.
  
• It's fantastically good, so make sure to save the recipe and give it a try sometime.

• Roast the eggplants on each side in a skillet over high heat.
• Peel the eggplants and place them in a sieve to cool. Allow excess water to drain.
  
• Add the peeled eggplant, garlic, sesame paste, lemon juice, and salt into the bowl of a blender/Thermomix and blend until you get the desired consistency (for Thermomixer, speed 4 for 10 seconds).
• Transfer the salad to a bowl, drizzle with olive oil, cumin powder, paprika and fresh parsley leaves.
• Serve with Lebanese pita bread/fresh bread and vegetables.

• Place the mushrooms in a food processor and blend them until they become a paste. Transfer the paste to a bowl and set aside.
• Put a large deep-frying pan on medium to low heat, add the butter, garlic, rosemary, and mushroom paste and sauté for 2-3 minutes. Lower the heat and let all the ingredients cook until the mushrooms release all their liquid. Season with salt and pepper and stir at regular intervals.
• Add the cream, mix well, remove the pan from the heat. Leave the paste to cool and serve.

• Place the toasted bread in a large bowl and cover completely with water. Allow it to soak for about 5 minutes.
• After soaking, drain the bread thoroughly and transfer to a food processor. Add the garlic, vinegar, walnuts, and season with salt and pepper. Process at high speed, gradually pouring in the olive oil in batches until it becomes a paste.
• When ready, serve with some chopped parsley on top.

• Place all the ingredients in a food processor, season with salt and pepper to taste, and blend well.
• Muhammara can be served with nachos, baked pita bread, sourdough bread, raw vegetables sticks or anything else you want.

Enjoy!

• Soak the stale bread in some water. Squeeze all the excess water out and transfer to a blender.
• Add the fish roe (tarama), onion, and lemon juice.
• Blend until all the ingredients are completely incorporated.
• While blending, add the sunflower oil in a slow steady stream.
• Blend until smooth and creamy and, if necessary, add a little more water to create your preferred consistency.
• Serve with freshly baked bread or toasted Greek pita bread, a variety of crunchy vegetables, green or kalamata olives.

Enjoy!

• Take all the ingredients and place in a jar or bucket with a tight fitting lid and shake vigorously until evenly combined.
• Keep in mind there is no salt in this mix unlike the commercial varieties so when using it be sure to season accordingly.

• Bring the sugar and vinegar to a boil and ensure all the sugar dissolves completely.
• Remove the pan from the heat and add the chili, garlic, lime zest, carrot and fish sauce.
• Leave to cool and refrigerate for at least ½ hour.
• Add the shredded spring onions and lime juice just before serving.

• Place the leaves of coriander and basil into your food processor.
• Chop leaves for about 10-20 seconds on high.
• Stop processor and add cashews, garlic, 2 tbsps parmesan, salt and pepper.
• Process all the above together on high while slowly adding a stream of olive oil until desired consistency is achieved, I prefer a nice thick pesto, however depending on the use you may want to have it a little thinner.
• Once desired consistency is achieved add a few drops of sesame oil to taste.
• If not being used right away place in an air tight container with a thin layer of olive oil over the top of the pesto.

• Preheat the oven to 180° Celsius (350° Fahrenheit).
• Cut tomatoes in half and drizzle them with olive oil and roast in the oven until skins start to blister.
• Sweat the onions in a pot in a touch of oil on low flame until they turn soft and translucent.
• Add the remaining ingredients to the onions and sweat a few more minutes.
• Add the roasted tomatoes to the pot, reduce the heat to very low, cook out for 1-2 hours season to taste with salt and pepper.
• Once all the ingredients are cooked out, allow to cool and puree in a food processor, refrigerate and use as needed.