Recipes
The Levantine art form. Vine leaves rolled around spiced rice and lamb, stacked tight in the pot, slow-cooked in lemon broth. 2 hours, 5 Crysp ingredients, the dish that signals you put effort in.
The Jordanian wedding dish. Lamb slow-cooked in fermented yogurt sauce (jameed), served on rice over thin bread, scattered with toasted almonds. 1 hour 45 minutes, 5 Crysp ingredients.
The Hanoi made with chicken. Caramelised chicken patties, rice noodles, mountain of fresh herbs, dipping sauce that bites back. 30 minutes, 6 Crysp herbs
The Palestinian-Jordanian centrepiece. Layered rice, eggplant, cauliflower, chicken, all flipped onto a platter at the table. Drama and dinner in one dish. 1 hour 30 minutes, 6 Crysp ingredients.
The street food of Cairo. Layered rice, lentils, pasta and chickpeas, drowned in spicy tomato sauce, crowned with crispy fried onions. 1 hour, 5 Crysp ingredients, the most loved lunch in Egypt.
The salad that converts kale skeptics. Massaged baby kale, sweet strawberries, creamy goat cheese, candied pecans, edible flowers, all tossed in a balsamic-honey vinaigrette. 15 minutes, 6 Crysp ingredients.