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I made 2 - one with a gluten free bechamel and the other with the gluten bechamel. Delish. I had to play with the portions for the gluten free bechamel to get it right. Also, I used less fresh oregano than suggested. Every bit was eaten, people loved them. Thank you!

How do i get your recipe or cook book

he’s stealing palestinian food again

Did I hear a free book?

Very nice. Can't I just cut the lemons into slices?

Nice video! Thank you!

It’s so fragrant ❤❤❤

I had to look up what a courgette is. Zucchini!

Would love to see the Aubergine and Pomegranate salad recipe. Is it available yet?

Made this tonight for my Danish mother-in-law who loves and grew up eating beef tongue. It’s her love for a burrito de lengua that inspired me to make it. I found several recipes but this seemed the most tasty and very easy. I followed the recipe to the T and I impressed myself with the outcome. I’m Latina and grew up with all dishes both Mexican and Spanish. I’ve had tongue more times than I can count preferably tacos. I made beans and rice so we had our choice of burrito or taco. I made the very fast and easy salsa verde! The tongue I purchased was about 3.5 lbs and was enough for 8 people with seconds and just enough left over for a burrito for my kid who couldn’t make it. I will make this again especially since mi suegra can’t stop talking about it! Thank you so much for sharing this recipe! Excellent!

I always love to look at trifle and tiramisu... But after they are sliced or scooped... It just look kinda unappetizing.... And I know it would taste amazing.. It just looked like messy clump

A crucial tip I’ve learned with Cacio e Pepe is you have to get the heat way down before adding the cheese. Not Another Cooking Show has 3 separate methods to keep the cheese from clumping. But it’s all about temp control. Can’t wait to try this though!

Sieht gut aus 👍

Ohhhh I wish the recipe was here, that looks amazing 💜🙏🏻

Looks nice))) if there was one more layer with syrup and cookies on the top😋

Why can’t I find this in the cookbook? I only find the coconut rice with sizzling onions in index. And nothing for the peanut crunch.

Oh my, that looks so delicious x

I am going to make this, looks so good xx

OMG! Looks incredible. A riff on some of my favorite ingredients, legumes and pasta. Can’t wait to try it.

In which book can I find it?

I love this recipe. It turned out fabulous. Thankyou 😊

Thats not lablabi sorry 😂

Nag’s Head!

I've make this several times per year for vegetarian dinner parties. Banger every single time.

😋

I'm salivating here!

First time I discovered Zaatar, olive oil, feta cheese on pita bread was in Lebanon. A Greek diplomat once told me that the word feta isn’t Greek, it actually came from the Assyrians, and the Greeks had close ties and trades with the Phoenicians (Modern day Lebanon).

Where is Noor? We miss her fantastic recipes!

Love the creamy, smoky flavors in this pasta dish, Yotam! The combination of burnt aubergine and tahini is pure genius. At Horeca Store (youtube.com/@horecastore?si=AmVd-Q37r4LRTilk), we understand the importance of quality ingredients and kitchen essentials in creating exceptional dishes like this one. Our platform offers a wide range of products tailored to the hospitality industry, helping businesses like yours deliver unforgettable culinary experiences. Keep inspiring us with your innovative recipes!

ugh

That looks rather yummy xx

I want this 😋

Bobby Calwell being sampled in the background.

Yummmmm🎉

Have I been wasting my time peeling squash all these years?

🤤🤤🤤🤤🤤

Oh how you do me 🎶

...my fav, making today

yes, that's a parfait.

❤

If you add ice, that would be your version of the Philippines' halo-halo 😊

My sort of breakfast xx

🫶👍

They look absolutely delicious xx

Recipe, please! It looks great!

what was in the dukah?

Can we use butter ?

melon, but what melon?

Oh my, that looks so good xx

Recipe please 😊