May's Kitchen

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.

Chef May introduces Libyan cuisine and its Italian influences. The quintessential Libyan dishes are Mbakbaka, pasta with sauce featuring Libyan flavors and Mbattan combining vegetables and potatoes and Aseeda, a simple wheat flour and honey dessert.

May Yacoubi introduces the bold spices and flavors of Indian cuisine including Potato Samosa and butter chicken followed by India's famous syrupy sweet dessert Gulab Jamun with a secret twist from chef May

May Yacoubi will visit Persian cuisine starting with an herb infused Kookoo Sabzi followed by the tangy meat dish of Kofteh Peste and gluten-free cookies with a surprise twist.

Trace the history of the Ashanti Kingdom's Golden Stool -- one of the most important sacraments of the kingdom -- from the time it is believed to have arrived in 1695 to present day Ghana.

Chef May Yacoubi Levantine Cuisine of Jordan. She'll start with Sajyyeh cooked in the mountainous region of the country's desert. Another famous dish is Mansaf, a rich lamb and rice dish and finally, Bahata a sweet and sticky dessert with May's twist.

Chef May Yacoubi introduces the cuisine of the land of jasmine trees starting with Tas-Eyeh, a simple Syrian breakfast dish, a spice infused casserole called Fattet Makdous and for dessert, Al Ma-Munetteh, Syria's answer to baklava.

Chef May Yacoubi introduces Moroccan cuisine beginning will a tomato and lentil based soup called Harira followed by Morocco's famous Olive Tagine, and for the dessert she will create El Shibakeyyeh unique to this North Africa country.