We all know and love hummus, Salam walks you through her personal recipe for regular hummus and shows you two more of her favorite hummus recipes: Hummus bel Da’a El Falastiniya and Hummus bel Lahme.

Khebbayze is the gift that keeps on giving. It has countless health benefits and it’s a simple recipe that doesn’t require a lot of skills, tools or ingredients.

Chef Salam’s own twist on the traditional Kebbe. Discover how this unique recipe came about and how it can complement your Mezze spread.

Fattoush is one of the Levant’s most famous salads and it is prepared in different ways across the region. Chef Salam Dakkak also introduces you to a salad inspired by her mother, the Maryam Salad, which features beetroot complimented by a yogurt dressing.

Msakhan is considered the national dish of Palestine, it has traveled the region and has evolved through the years. Chef Salam Dakkak takes you back to the traditional way of preparing Msakhan while touching upon the importance of Sumac in this recipe.

In this lesson, Chef Salam shows you her own twist on the famous Kafta Bel Laban featuring yogurt, egyptian rice, mint, pine nuts and garlic.

Tomatoes and Kafta are a match made in heaven. Discover Chef Salam’s personal recipe for this staple dish.

Chef Salam doesn’t believe in wasting food, in this Chapter she teaches you simple ways to transform leftovers into different recipes. Using leftovers from her Msakhan dish, she makes Fattit Msakhan, while touching upon the importance of fatteh in our cuisine and how it came about. She also shows you the simplest way to prepare Msakhan Rolls.

Chef Salam shows you how to transform your leftover Kafta into Arayes Kafta. Arayes are quick and easy to make and are a great snack, side dish or meal.

Recipes and dishes can be forgotten through the years because of the emergence of new cuisine, land dispossession, immigration or lack of access to specific ingredients. One way to remain attached to your culture, to your identity is to replicate the food of your parents, of your ancestors, wherever you are. Chef salam introduces you to two forgotten dishes that are very close to her heart: Rummaniyeh and Mhawaj.

No meal is complete without a dessert, discover how to make the famous Mohalabiye and how you can transform it into a second dessert inspired by the French mille-feuille and crème pâtissière.

Dates occupy a prominent place in the Levant’s culture, they’re also an important source of energy. Chef Salam Dakkak shows you how to make the famous Mabrouchet Tamer.

Salam wraps up her class by stressing on the importance of heritage and culture and encourages you to hold on to it and keep it alive through your cooking.