Cooking – WLCU Sydney

World Lebanese Cultural Union
of Sydney Incorporated

INGO Associated with the DPI-UN
Accredited with ECOSOC

21 September 2026

From The WLCU Sydney Baker-in-Residence: Lemon and Pistachio Almond Cake

By Joseph Khoudair Pistachio… this humble and ancient morsel for me has always been synonymous with Middle Eastern cuisine, by virtue of its myriad of uses. It is nestled between two supporting flavours and is the core of my Lemon and Pistachio Almond cake, which remains one of my favourites. Lemon and Pistachio Almond Cake Serves 8-12 Ingredients 3/4 cup castor sugar 2 tablespoons lemon zest 3 eggs (room temperature) 2/3 cup light olive oil 1/2 cup full-fat greek yoghurt 1/4 cup…

30 July 2026

From Tayta’s Kitchen to the Next Generation: Mehshi Malfouf with Chloe Fakhri

By Malek Chalhoub Lebanese food has never been only about what is placed on the table. It is a memory made edible: the scent of garlic warming in olive oil, the sound of leaves being rolled by hand, and the familiar instruction to add “just enough” of an ingredient whose quantity no one ever thought to measure. Our recipes have survived because they were shared. They travelled from village kitchens to family homes across the world, passed from grandparents to parents and…

From The WLCU Sydney Baker-in-Residence: Lemon and Pistachio Almond Cake

From Tayta’s Kitchen to the Next Generation: Mehshi Malfouf with Chloe Fakhri

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