Lebanese Australian, born and bred in Sydney.
Second-generation diaspora.
The daughter of parents who brought the whole Lebanese table with them - the mujadara, the kibbeh, the loubieh b'zeit, the rakweh on the stove every morning.
Why I cook plant-based
I have a thyroid condition and food has been my savior. I eat mostly plant-forward - not ideologically, just practically. It's what makes my body work.
The thing is, the everyday Lebanese table I grew up on was already plant-forward. Lentils, chickpeas, grains, olive oil, vegetables. Meat was there just not the rule. I'm not converting anything. I'm cooking what we always ate, my way and it suits my current diet. A few recipes on PBF are adapted and they're so delicious.
My immediate family isn't plant-based, so the Lebanese kitchen I document covers the whole table. I know all of it and so does my family.
What Plant Based Folk is
A Lebanese food site run by someone who cooks plant-forward.
Most recipes are fully vegan. Some use the labneh, eggs and cheese that have always belonged on the Lebanese table, like fatteh - where the dish wouldn't be right without them.
Every recipe is labeled, so you always know what you're getting. If I change anything from the traditional method, I note it clearly.
Featured in top publications
My recipes have been featured in Insider Inc, Business Insider, Shape, Parade, Greatist, One Green Planet, Plant Based Magazine, Best of Vegan, HappyCow, Vegan Easy, Flipboard, Skillshare and Hunker.
I was also shortlisted as one of Australia's popular vegan influencers in the Herald Sun.
You can hear me on the Eat Blog Talk Podcast - Episode 512 - talking about building a community of like-minded bloggers.
What you'll find here
The everyday Lebanese table - cooked the way it was always eaten or sometimes adapted.
The rishta your teta made on a Tuesday. The makhlouta that simmered all afternoon. The lentil soup that showed up every winter without anyone deciding it should. These are the dishes I grew up on and they're the backbone of this site.
- The everyday Lebanese classics - kibbeh, balila, tabouli, vermicelli rice, foul bi zeit - cooked the way they're meant to be.
- The forgotten dishes - village recipes and regional variations that barely exist in English-language content. The ones that live in family memories and handwritten notebooks, like kousa w burgul.
- The Lebanese kitchen explained - how the pantry works, how the flavors layer, why your hummus doesn't taste like your mother's. The context behind the recipes.
- Plant-based originals with a Lebanese soul - new recipes built from the same flavor logic and tested until they taste right.
This is not a vegan food blog that happens to do Lebanese. This is a Lebanese food site run by someone who cooks plant-forward.
Join the table
Find me here
Youtube, Instagram, Facebook, TikTok and Pinterest -recipes, kitchen stories, and the occasional Lebanese food hot take.
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Grab the free Lebanese pantry guide here.
Work with me
I work with food and kitchen brands whose products I already use and trust. Past partners include San Remo, Pickld, Kitchen Warehouse, IKU Foods and Dhow Nature Foods.
If your brand belongs in a Lebanese kitchen, get in touch.