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Every country has its own version of meatballs, and in Lebanon they call them kafta. The traditional Lebanese kafta is a mix of ground lamb and beef with spices and herbs, but you can make them with just ground beef or ground lamb. Serve them with yogurt sauce with a hint of sumac and it will transport you to the streets of Lebanon.
Shawarma
Shawarma is a Middle Eastern method of slowly pit roasting meat on a rotating skewer. Originally from Ottoman Turkey and made with lamb, today shawarma is also made with chicken, turkey, beef or veal. King of street foods in Lebanon, shawarma is typically topped with pickled onions, cucumbers, tahini, parsley and tomatoes.
Stuffed Zucchini
Stuffed zucchini, or Kousa Mahshi in Arabic, is a popular Lebanese dish during the summer months, when zucchini is at its prime. The traditional way to make kousa mahshi is to hollow out a whole zucchini and stuff it with a spiced meat filling.
(4 servings each)
3 popular dishes from each country with easy-to-follow instructions for chefs ages 5 and up
unique seasonings that will transform fresh ingredients into a cultural culinary experience
explorer guide designed by educational experts that teaches your budding chef about culture, history, and food traditions of your chosen destination
make learning fun with interactive word puzzles, math problems, and thematic quizzes
start your collection of fun cooking tools for your budding chef that will come in handy for all of your culinary explorations
remember the destinations you’ve visited on your culinary adventures with our eat2explore passport with country stickers and country flag pins from around the world
take control over your meals by choosing fresh, local ingredients that satisfy your family’s dietary preferences and/or restrictions
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Every month you will receive a new explore box complete with: 3 easy-to-follow recipes, our pre-measured spice/sauce mixes for each recipe, shopping list, explore country brochure, activity sheet, country sticker, flag pin and a fun collectible.
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Our ingredients are handled in facilities that process milk, eggs, fish, crustacean shellfish, tree nuts, peanuts, wheat, soy, gluten, and sulfites. We recommend you use your best judgment when considering dietary restrictions, but you can easily modify recipes by omitting ingredients you’d like to avoid.
To help you make as informed a decision as possible, all of our sauces or spice mixes include a breakdown of ingredients and any of the eight major allergens as recognized by the FDA are clearly identified.
The countries change periodically. Some of the countries included are: France, Spain, Italy, Greece, USA, China, Japan, India, Mexico, Singapore, Israel, Morocco, Lebanon, Ethiopia and Brazil.