Shish barak (hot soup with lamb meat); kishik (a hot yogurt and bulgur wheat soup with lamb meat, extra virgin olive oil and toasted pine nuts); khobz bi mitli (homemade pita chips with extra virgin olive oil and sea salt).
Kibbet rahib (lentil and lemon Swiss shard soup with petite herbed bulgur wheat balls); kharisah (a potato patty filled with chickpeas, herbs and bulgur wheat); labana herb sauce (a strained yogurt sauce with fresh herbs).
Dessert recipes. Included: a shredded phyllo dough dessert; tofaah bi safarjal bi knafe (honey crisp apple and caramelized quince knafe cream crumble); hot apple cider with anise seeds and cinnamon sticks.
Cornish hens stuffed with ruz bi heshwi; ruz bi heshwi (a stuffing of wild- and long-grain rice, meat and herbs); sautéed baby arugula and baby spinach leaves with caramelized onions and blended with bulgur wheat.
Middle Eastern cabbage recipes. Included: Lebanese-style stuffed cabbage leaves; red and green caramelized cabbage; and a red onion and tomato salad with sumac spice and tossed in a traditional Arabic dressing.
Mahshi silq bi hummus (Swiss chard leaves filled with herbs, chickpeas, long grain rice and lemon juice); silit salata (Swiss chard stalk salad with garlic, lemon and extra virgin olive oil); hummus salata (chickpea, vegetable and herb salad).
Arabic fish and rice; Arabic rice with saffron spice; watercress and radish salad with a toum and lemon thyme sprig sauce; a garlic and lemon thyme sprig sauce with lemon juice and extra virgin olive oil.
Greens and beans are discussed in the first episode of the cooking series about Lebanese and Middle Eastern cuisine. Included: fresh fava beans in garlic, lemon and extra virgin olive oil; sautéed dandelion greens with caramelized onions; Lebanese-style flat green beans in onions and extra virgin olive oil; and Arabic wild greens caramelized with onions and blended bulgur wheat.