Herbs

Parsley

AED 8.00

Fresh and mildly peppery herb; used as garnish or in salads; rich in vitamin C and iron.

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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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The Sleep Day: How to Eat for Better Rest

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