January always brings a return to quieter kitchens; food that feels restorative and grounded. As interest grows in fresh, whole-food eating—like the Mediterranean diet, known for its olive oil, herbs, grains, and minimally processed ingredients—more cooks are looking to cuisines that naturally embody those principles. Lebanese cooking is one of them.
Built on those heart-healthy oils, antioxidant-rich spices, legumes, nuts, and bright herbs, Lebanese cuisine offers a lighter kind of comfort: warming and satisfying, but rarely heavy. It’s food shaped as much by generosity and gathering as by technique—meals meant to share.
That spirit has helped NAYA—the fast-casual Middle Eastern brand rooted in uniquely Lebanese flavors that opened in Darien in 2023—quickly become a Fairfield County favorite, with new locations in Westport and Stamford. Now, its line of pantry essentials, sourced directly from Lebanese farmers and artisans, allows home cooks to bring those same vibrant flavors into their own kitchens. Cold- pressed olive oil, za’atar, mixed nuts, and aromatic spice blends—available at local stores—turn simple winter cooking into something bright and deeply satisfying.
To celebrate the launch, we’re sharing two cold-weather staples—Batata Harra (Lebanese-Style Roasted Potatoes) and Man’oushe (Lebanese-Style Flatbread)—recipes rooted in Lebanese tradition and perfect for weeknights. Wholesome, flavor-forward, and built on ingredients that naturally support a healthier way of eating.
Lebanese-Style Roasted Potatoes “Batata Harra”
Bring a classic taste of Lebanon into your own kitchen with our vibrant blend of red pepper, paprika, cumin, coriander, and basil to add a welcomed pop of both flavor and color to your table year-round.
Ingredients
- 2 lbs Yukon Gold or red potatoes, cut into 1-inch chunks
- 3 tbsp NAYA Extra Virgin Olive Oil
- 2 tbsp NAYA Spicy Red Pepper Seasoning
- 1 tsp Kosher salt
- 1 tbsp lemon juice
- 2 tbsp chopped parsley or cilantro
- 2 cloves fresh garlic, minced
Instructions
1. Preheat oven to 425°F.
2. Line a baking sheet with parchment paper or foil for easy cleanup.
3. Cut potatoes and boil in salted water for 5–6 minutes.
4. Drain well and let steam-dry for 3 minutes minimum.
5. In a bowl, combine salt, garlic, Spicy Red Pepper Seasoning, and Extra Virgin Olive Oil.
6. Toss potatoes in the bowl until evenly coated.
7. Spread potatoes in a single layer on the baking sheet.
8. Roast for 35–40 minutes, flipping halfway through, until golden brown and crispy.
9. Drizzle with lemon juice while hot and garnish with chopped herbs.
Lebanese-Style Flatbread: “Man’oushe”
A pantry staple in Lebanon, Za’atar is used to season grilled dishes, dips, and baked goods. Toasted sesame seeds, sumac, and oregano create an aromatic blend you’ll reach for again and again.
Ingredients
- 1 ball pizza dough or flatbread dough
- 3 tbsp NAYA Za’atar
- 3 tbsp NAYA Extra Virgin Olive Oil
Instructions
1. Preheat oven to 450°F.
2. Place a baking sheet or pizza stone in the oven.
3. On a lightly floured surface, roll dough into a 10–12 inch
circle or oval, about ¼ inch thick.
4. In a small bowl, mix the Za’atar and Extra Virgin Olive Oil into
a spreadable paste.
5. Carefully place dough on parchment paper. Spread Za’atar
paste evenly across the dough, leaving a small border of
crust.
6. Lifting the parchment, transfer dough onto the preheated
baking sheet or pizza stone.
7. Bake for 8–12 minutes until the crust is golden and crisp.