Soujok is made with beef seasoned with a traditional blend of spices and chili paste. It can be prepared in many different ways. Here, we turn it into a burger served with a sumac coleslaw.

There’s a reason fattoush has become our signature salad: its vibrant colours brighten up any table. At home, even the kids ask for seconds thanks to the crunch of the pita chips and its sweet-and-tangy flavour. Today, we’re sharing a twist on the classic with shawarma-spiced chicken strips.

When hummus gets dressed up for a special occasion, this is how it appears at our table. In other words, this is hummus in its gourmet version.

While Lebanese baba ghanouj — already well known in Quebec — is typically served as a dip, the Syrian version...

My mother, Josephine, never received her New Year's guests without cooking them this trio of white (milk), dark (molasses) and orange (orange!) puddings, which symbolizes all the variety, the unknown and the surprises that the next 365 days have in store for us.

Our take on rice pudding is flavored with orange blossom—not vanilla, as in some traditional Western recipes. A little twist...

This dessert has long been served in Chinese bowls in Syria. Friends and family traditionally gather on Sundays to eat...