Chef May Yacoubi cooks an authentic Palestinian breakfast that gathers the whole family around the table. The second dish is Maklouba and for dessert, Kunafa Nabbulsi, a wet, gooey, hot, and rich pastry with a generous drizzle of orange blossom.
Chef, May Yacoubi presents the fresh goodness, and tradition of Lebanese cuisine starting with Mezza Table, a table of colorful appetizers including Batata Harra, fattoush and tabula leading up to Fried Kebbeh and for the desert, Moghly, a sweet rice pudding.
Chef May Yacoubi creates Egyptian favorite, the Alexandria city dish of Kebdda Iskandrani, an okra based Bamia and for the dessert, Um Ali, Egypt's answer to bread pudding.
In this Episode Chef, May Yacoubi will visit Yemen cuisine with Pur Soup followed by the famous Yemeni meat, rice and spiced dish known as Mandy and for dessert the light and sweet Rawani Cake popular during Ramadan.
Chef May Yacoubi highlights the melting pot of flavors found in South African cuisine starting with the country's national dish, a curried favorite, Babotie followed by the famous Peri Peri Sauce and for dessert, Malva pudding.
Chef May Yacoubi shares the cuisine of The Arabian gulf including Saudi Jareesh, a chicken and basmati rice dish from Saudi Arabia, Kuwait's unique version of Mutabbag featuring fish and Bahrain's Khanfaroosh, a fried dessert also popular for breakfast.
May Yacoubi
Host
