Herbs
Parsley
AED 8.00
Fresh and mildly peppery herb; used as garnish or in salads; rich in vitamin C and iron.
Cook with Parsley

Ejjeh bil Baqdounes (عجة بالبقدونس) — Lebanese Parsley Egg Fritters
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Minestrone: Italian Vegetable and Bean Soup
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Adas Bhamod (عدس بحامض): Lebanese Lemon Lentil Soup
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Borscht (Борщ): Ukrainian Beetroot Soup
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Brik Tunisien (بريك)
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Tagine Djaj bil Limoun (طاجين الدجاج بالليمون) — Moroccan Chicken with Preserved Lemon
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Kibbeh bil Sanieh (كبة بالصينية) — Lebanese Baked Bulgur and Lamb
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Dolma Tepsi (دولمة طبسي) — Iraqi Stuffed Vegetable Tray
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Mahshi Warak Enab (محشي ورق عنب) — Stuffed Vine Leaves
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Mansaf (منسف) — Jordanian National Dish
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Maqluba (مقلوبة) — Palestinian Upside-Down Rice
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Fattoush (فتوش): Lebanese Bread Salad
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Tartare de Boeuf
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Fattet Hummus (فتة حمص) — Levantine Layered Chickpeas
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Seven Vegetable Tagine (طاجين سبع خضار) — Moroccan Friday Couscous
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Ghormeh Sabzi (قورمه سبزی) — Persian Herb and Lamb Stew
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Madrooba (مضروبة) — Emirati Chicken Rice Porridge
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The 30-Plant Rule: How Many Different Plants Did You Eat This Week?
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The Green Goddess Salad: A 1920s San Francisco Classic
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Hungarian Laskagomba Pörkölt
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Creamy Mushroom & Garlic Pasta
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Crispy Garlic Butter Oyster Mushrooms
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The Blue Zone Kitchen: What 100-Year-Olds Actually Eat
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The Dubai Climate Plate: How to Eat for Desert Living
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Kids Nutrition Day: A Real Day That Actually Works
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The Mediterranean Day: How to Eat Like the Healthiest People on Earth
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Eating for Strong Bones: How Crysp Greens Slow Bone Loss
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Eating Through Pregnancy: How Crysp Greens Support Mother and Baby
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The Anti-Inflammatory Day: How Crysp Greens Lower Body-Wide Inflammation
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