Knafeh is a traditional Middle Eastern dessert made with layers of shredded filo dough (kataifi) filled with sweet cheese and soaked in a sugar-based syrup called attar. The dessert is popular across the Arab world, especially in the Levant, and is known for its crispy exterior and gooey, cheesy interior. It is often garnished with pistachios.

The bay leaf is an aromatic leaf commonly used in cooking. It can be used whole, or as dried and ground.

Raw vegetables are plant-based foods that are consumed without being cooked. They retain their natural nutrients and enzymes, and include parts of herbaceous plants like roots, stems, leaves, and non-sweet fruits. While they are rich in fiber, vitamins, and minerals, some vegetables are not meant to be eaten raw, such as potatoes and eggplants. Examples of vegetables that can be eaten raw Root vegetables: Carrots, parsnips, beets, radishes Leafy greens: Lettuce, spinach, cabbage Fruits (used as vegetables): Tomatoes, bell peppers, cucumbers, zucchini Other: Broccoli, cauliflower, celery, peas, asparagus Benefits of eating raw vegetables Nutrient preservation: Cooking can diminish the levels of certain vitamins and antioxidants. Fiber content: Raw vegetables are rich in fiber, which supports gut health. Natural enzymes: They contain natural enzymes that are destroyed by heat. Things to consider Digestibility: Raw vegetables can be harder to digest for some people, especially those with sensitive digestive systems. Nutrient absorption: Cooking can actually make some nutrients more accessible and easier for the body to absorb. Safety: Some vegetables should never be eaten raw due to harmful compounds or bacteria. Examples include raw potatoes and eggplants, which contain toxins like solanine.

Vicia faba, also known as the broad bean, fava bean, faba bean, field bean, bell bean, or tic bean, is a species of flowering plant in the pea and bean family Fabaceae. It is native to North Africa[dubious – discuss] southwest and south Asia, and extensively cultivated elsewhere.[citation needed] A variety Vicia faba var. equina Pers. – horse bean has been previously recognized.

Pomegranate molasses is a thick, dark syrup made by reducing pomegranate juice, often with added sugar and lemon juice for preservation and flavor balance. It is a staple in Middle Eastern, Mediterranean, and African cuisines, used to add a tangy, sweet-sour flavor to both savory and sweet dishes like marinades, dressings, stews, and roasted meats. What it is A concentrated syrup: Pomegranate molasses is simply pomegranate juice that has been simmered and reduced until it becomes a thick, syrupy consistency. A condiment, not a sweetener: Despite the name "molasses," it is a tangy condiment, not a sugary sweetener like sugar cane molasses. A balanced flavor profile: It has a distinct sweet and sour taste that provides depth and complexity to dishes. How it's made Simple reduction: The most traditional versions are made with only pomegranate juice, relying on natural sugars to thicken the syrup. With added ingredients: Sugar is sometimes added to help the reduction process, balance the tartness, and act as a preservative. Lemon juice is also frequently added for extra shelf life and acidity. How to use it In savory dishes: Use it in marinades for chicken or meat, add it to stews, or drizzle it over roasted vegetables. In salads: Incorporate it into salad dressings to give them a tangy kick. For dips and spreads: It is a key ingredient in dips like muhammara and is delicious drizzled over hummus. In drinks: It can be used to add a unique flavor to cocktails and mocktails.

White bread mix is a pre-packaged dry ingredient blend containing flour, yeast, salt, and often sugar, designed to simplify the process of making white bread. Users only need to add liquid, and sometimes fat, before mixing, kneading, and baking to create a loaf of bread or rolls. What it is A pre-made mix for making white bread at home, suitable for both beginners and experienced bakers. It includes the key dry ingredients, so you don't have to measure them individually, and often contains other additives to improve the texture and rise. Common ingredients Wheat flour: The main ingredient, often fortified with iron, niacin, and thiamin. Dried yeast: The leavening agent that makes the bread rise. Salt: For flavor and dough structure. Sugar: To feed the yeast and add a touch of sweetness. Other possible additives: Depending on the brand, it may also include ingredients like chickpea flour, rapeseed oil, dextrose, or ascorbic acid (a flour treatment agent). How to use Add liquid: Gradually add water (and sometimes melted butter or oil) to the mix to form a dough. Knead: Knead the dough until it is smooth and elastic. Proof (first rise): Place the dough in a bowl, cover it, and let it rise in a warm place until it has doubled in size. Shape and prove (second rise): Knock the dough back, shape it into a loaf, and let it rise again in the pan or on a baking sheet. Bake: Bake according to the package instructions until the loaf is golden brown and sounds hollow when tapped on the bottom.

"Sardine" and "pilchard" are common names that refer to various small, oily forage fish in the herring family Clupeidae. The term "sardine" was first used in English during the early 15th century and may come from the Mediterranean island of Sardinia, around which sardines were once abundant.

Pork tenderloin, also called pork fillet, is a long, thin, and boneless cut from the loin of the pig that is very lean and tender because it comes from a muscle that isn't used for movement. It is similar to a beef filet mignon in its tenderness but has less fat, so it can become dry if overcooked. It can be roasted whole, sliced into medallions, or cut into strips for dishes like stir-fries. What it is An anatomy breakdown: It is the psoas major muscle that runs along the inside of the pig's spine, next to the backbone. A lean cut: It is one of the leanest cuts of pork available and has very little fat. Similar to beef filet: It is the cut most comparable to a beef tenderloin or filet mignon. Cooking considerations Be careful not to overcook: Due to its low fat content, it can dry out easily. It's best to cook it until it's just done. Remove the silverskin: A thin, shiny membrane called silverskin should be removed before cooking. Versatile preparation: It can be cooked whole, pounded into a thinner cut, sliced into medallions for steaks, or cut into strips for stir-fries. How it differs from pork loin Size and shape: Tenderloin is long and narrow, while pork loin is wider and flatter. Location: Tenderloin comes from inside the rib cage, whereas the loin is the larger back muscle.