Appetizer & Salads
Showing 1–12 of 15 results
In 1982 the Italian Academy of Cuisine (Accademia Italiana della Cucina), an organization dedicated to preserving the culinary heritage of Italy, recorded and deposited a recipe for “classic Bolognese ragù” with the Bologna Chamber of Commerce. The academy’s version is presented here.LBP 13,250Quick View
An exquisite Baked Fish Recipe by Passionate Foodie Charbel. Delicately balanced all fresh ingredients makes this recipe a to-go-to one for special events and occasions.LBP 18,000Quick View
Loubyeh bi Lahme is made with fresh green beans and ingredients specific to Lebanese cooking. These specific ingredients are onion, garlic, tomatoes and olive oil. These ingredients lend their sweetness to the green beans with a touch of acidity from the tomatoes.LBP 13,000Quick View
Simply To Die For!
This Armenian Bulgur Salad, called Itch or Eech, is so similar to tabbouleh, but with much less parsley and much less chopping. Here Chef Aline proposes a Version of it, an easy, delicious fresh grain salad, filling enough for lunch or perfect as a side dish with dinner. To be Served Cold or Hot.LBP 12,500Quick View