Magazine for Levantine Culture and Cuisine | Bistro Badia

Hummus goes well with falafel. A falafel is therefore pulled through the chickpea cream by hand.

Classic | Magazine | Uncategorized | Vegan | Vegetarian

Falafel side dish – what goes well with falafel?

Falafel are just placed in a freezer bag to freeze.

Magazine | Uncategorized

Freezing Falafel

Halloumi with oil, salt and pepper on a plate to prepare the cheese.

Magazine | Uncategorized

Preparing halloumi

Döner lies on aluminum foil to warm up the kebab.

Magazine

Heat up a kebab

Chocolate and couverture are placed next to each other to show the difference.

Magazine | Uncategorized

Chocolate and couverture – what’s the difference?

Chickpeas are cooked in a pot.

Magazine

How to cook chickpeas: how to soak and prepare them properly

Baharat spice in a tin, with a spoon next to it.

Classic | Magazine | quick & easy | Vegan | Vegetarian

Baharat – spice mix from the Levant

Many small bowls and plates on a light marble background as an example of a Mediterranean mezze board.

Magazine

Mediterranean diet: How to benefit from a healthy Mediterranean cuisine!

Three types of bulgur are placed in small bowls on the table

Magazine

What is bulgur?

Kochbuch: Levante - Das Kochbuch.

Magazine

Levant. The cookbook: 125 delicious oriental recipes