Anthony kicks off the episode with his signature enthusiasm, welcoming viewers to another adventure in Lebanese flavors. This time, he’s joined by Chef Jean, who brings his expertise to the table as they prepare a special take on Samkeh Harrah—a spicy Lebanese fish dish with an unexpected twist: prunes.

The Art of Lebanese Cooking

Chef Jean shares his passion for Lebanese cuisine, emphasizing its depth, diversity, and the skill it takes to master its flavors. From the mountains to the coast, every region has its own take on classics like kebbeh, manakish, and hummus. Lebanese food isn’t just about taste—it’s a reflection of history, culture, and community.

Cooking Samkeh Harrah – A Traditional Dish with a Twist

The dish of the day, Samkeh Harrah, is typically made with white fish, but today, Chef Jean is adding his own spin by using shrimp. As the kitchen fills with the aroma of garlic, tomatoes, and spices, Anthony can’t hide his excitement. “This is what Lebanese cooking is all about—flavors that hit you right in the soul!”

Chef Jean carefully balances heat, acidity, and sweetness, explaining how the unexpected addition of prunes creates a deeper, richer taste. He shares tips on marination, spice layering, and cooking techniques to help home cooks achieve restaurant-quality results.

The Challenge of Keeping Lebanese Cuisine Authentic

Anthony and Chef Jean discuss one of the biggest challenges for Lebanese food lovers abroad: finding authentic ingredients. From the right kind of olive oil to fresh sumac and za’atar, the struggle is real. But Chef Jean encourages home cooks to adapt while staying true to the essence of Lebanese flavors.

Honoring Tradition While Innovating

As they plate the final dish, Anthony takes the first bite—his reaction says it all. "This is

Lebanon on a plate!" The episode wraps up with a discussion on how Lebanese cuisine can evolve without losing its soul, encouraging viewers to keep exploring, cooking, and sharing the flavors of Lebanon with the world.