May's Kitchen

Chef May Yacoubi introduces Moroccan cuisine, beginning with a tomato and lentil-based soup called harira, followed by olive tajine.

Chef May Yacoubi introduces cuisine from Syria, the land of jasmine trees, starting with tisiyeh -- a simple breakfast dish, followed by a spice-infused casserole called fattet makdous.

Chef May Yacoubi prepares dishes from Jordan, including sajyyeh -- a dish typically cooked in the mountainous region of the country's desert. She also makes mansaf -- a rich lamb and rice dish.

Chef May Yacoubi introduces Turkish cuisine, starting with a simple spiced vegetable dish called bulgur pilaf, followed by gozleme -- a savoury flatbread filled with feta cheese.

May Yacoubi visits Persian cuisine, starting with a herb-infused kookoo sabzi, which is similar to a frittata, followed by a tangy meat dish of koofteh peste and gluten-free cookies with a surprise twist.

May introduces the bold spices and flavors of Indian cuisine by sharing recipes for potato samosas and butter chicken, followed by India's famous syrupy sweet dessert: gulab jamun.

May introduces Libyan cuisine and its Italian influences, with three quintessentially Libyan dishes: mbakbka - a Libyan-style pasta, mbattan - a fried potato dish, and asida - a simple wheat flour and honey dessert.

Cuisine of the Arabian Gulf including Saudi jareesh, Kuwaiti mutabbaq and Bahrain's khanfaroosh.

Chef May Yacoubi highlights the melting pot of flavors found in South African cuisine starting with the country's national dish, bobotie, followed by the famous peri peri sauce; then for dessert, it's malva pudding.

Chef May Yacoubi presents the fresh goodness and tradition of Lebanese cuisine, starting with a table of colorful appetizers including batata harra, fatoush and tabbouleh, leading up to fried kibbeh; for the dessert: meghli, a sweet rice pudding.

May feels nostalgic and decides to introduce the Palestinian cuisine to her special guests tonight for dinner.

Chef May Yacoubi creates an Egyptian favorite, the Alexandrian city dish of kebda eskandarani made from offal, an okra-based bamia; May prepares om ali, Egypt's version of bread pudding, for dessert.

Chef May Yacoubi explores the cuisine of Yemen as she prepares the famous Yemeni spiced meat-and-rice dish known as mandi and sweet ravani cake for dessert.