I fell in love with Lebanese cuisine over 15 years ago in Brussels. It’s delicious, endlessly varied, fragrant, colorful, and festive. This vegetarian soup is a delight—I tasted it at my friend Roua’s, who kindly shared the recipe with me.

This lovely dessert is easy to warm up! Although shaping the flowers is a bit tricky at first, once you’ve got the technique, you’ll finish the preparation in a breeze. You can even let your creativity take over and vary the toppings … for example, …

Choose firm and crunchy fuyu persimmons for this recipe as their pulp will not be too juicy. This variety is crunch, sweet, and best for salads.Thank you, Hélène, for sharing this delicious starter. Hélène’s French recipe website is now running under the name “Minute Papillotte”. …