Recipes
The Lebanese village breakfast. Eggs whisked with mountains of fresh parsley, mint and onion, fried in olive oil into golden herb-flecked discs. 15 minutes, 4 Crysp ingredients, the most loved village breakfast in Lebanon.
The everyday Italian soup that grandmothers turn into ceremony. Fourteen vegetables and herbs in one pot, slow-simmered with beans and pasta, finished with parmesan and fresh basil. 1 hour, 9 Crysp ingredients, the most studied longevity dish in Sardinia.
The Lebanese mountain comfort soup. Brown lentils slow-simmered with garlic, chard and chopped Swiss greens, finished with a sharp hit of fresh lemon and crisped garlic. 45 minutes, 6 Crysp ingredients, the most loved winter dish in Beirut homes.
The Ukrainian winter soup that defines Eastern European cooking. Deep magenta broth, slow-cooked beef, beetroot, cabbage, finished with sour cream and dill. 1 hour 45 minutes, 7 Crysp ingredients.
The Bahraini coastal classic. Hammour fish marinated in fermented anchovy mahyawa sauce, layered with saffron rice and crispy onions. 1 hour, 5 Crysp ingredients, the dish that defines Gulf seafood cooking.
The Emirati weeknight stew. Beef simmered with tomato, dried lime and bzar spice, served with rice or bread. 1 hour 15 minutes, 6 Crysp ingredients, the working family lunch in every UAE home.