Hello
I am Hisham Assaad.
I harvest phrases like “I hate you“, “You are making me hungry“, and “Stop torturing us with those delicious photos“
I am the author of BAYRUT THE COOKBOOK and TABOON.
I have started this blog in August 2013 after sharing photos fo things I cooked then to feed myself and almost always getting asked for the recipe. Cookin5m2 was created to take my kitchen passion to the next level. This blog has always been a solo project. I am the cook, baker, stylist, photographer, writer, editor, publisher and social media manager.
Photos are taken either in the kitchen or in my made-up studio on our balcony Olly, the cat, makes a cameo without my permission.
My love for food has been influenced by my family’s passion for food, particularly my mom who, by the testimony of those who tasted her food, is an amazing cook (traditional Levantine recipes, if I may specify) and my dad who comes from a whole family of butchers. Having Lebanese and Paletinian roots only helped in diversifying and intensifying my identity and tenacity for preserving my culture and traditions.
I work behind the screen as a graphic designer by day, and behind the apron the rest of the time.
I quit my office job in June 2015 and have been freelancing my way around as a guest chef in restaurants in Beirut, hosting at a restaurant, cooking at festivals, private events and private dinner, all while still working as a designer, my original trade, and clowning on the side for fun. In 2017, I started advertising my skills and food stylist and photographer and landed myself a few jobs and things are moving forward from there. You can check out my portfolio here.
Recipes posted here are either my creation, adaptation, or documentation of a traditional recipe mom (or someone else) prepared in front of me.
In October 2021, I became a published author by having my first cookbook “BAYRUT THE COOKBOOK” published by Smith Street Books from Australia. It has been distributed internationally. The book was featured in international media and stores like Forbes, and H&M.
In 2024, my second cookbook TABOON was released worldwide. Taboon celebrates the baking and sweets from Bilad Al Sham (Lebanon, Palestine, and Syria). It includes stories from my family and growing up in a refugee camp in Lebanon.
Apart from food, I like the outdoors, whether its urban or rural. In 2016 I landed the perfect job that combines people and food and taking trips around Lebanon. I worked with Taste Lebanon as a guide where I would take those with interest in Lebanon and its food for a walk around to taste the best the country has to offer!
hello ! it’s perla again !
thanks for replying .
i love your new blog . i’m a foodie too 🙂 actually i found you while reading some comments on taste of beirut =)
will be visiting again soon
best of luck
P.
hello 🙂
hope you’re doing good!
just wanted to give you my brownie recipe:)
200g of chocolate
130g of sugar
150g of butter
50g of flour
3 eggs
some walnuts (optional)
1 pinch of salt
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a pan.
Melt the chocolate and butter in a large stainless steel bowl placed over a saucepan of simmering water. Remove from heat and stir in the sugar.Beat the eggs (and the salt) add them to the mixture and mix until you have a silky consistency.add the flour and mix well . add the walnuts .mix . Bake in preheated oven for 15-18 minutes
and that’s it ! sahten 🙂
Hello there.
Love your blog! Thanks for the lovely comment 🙂
Like the biscuit moustache and the ideas! 🙂
Thank you 😊
Hey there, dunno if maybe you’ve seen or been notified or not, but I’ve nominated you for the versatile blogger’s award! Read more about it here:
https://ohdearbez.wordpress.com/2015/02/03/and-the-award-goes-to/
B x
Cool blog and your recipes are very interesting! I will be looking out for more!
Hello, I’ve nominated you for the Leibster Award. Please check my blog post for details 🙂
This is a great blog! Keep up the great work! please Visit http://www.helloworldmagazine.com sometime, too. Thanks!
Olly is a honey-bun! Love the blog too 🙂
Thank you ☺😸❤
I was a major Gleek, too, even though the last couple of seasons were sub par. I am planning to visit Beirut one of these days, now that I am actually in the vicinity. I love Lebanese food and make it at home sometimes. Looking forward to reading more. Great blog!
Please, please write a cook book. Let me be the first to buy a copy! Thanks. Joe
Hahahaha. I might, some time. I don’t know when
Hi Hisham, my name is is Nadia. I have been a huge fan of Bayrut, The Cookbook since I stumbled upon it at a local bookshop in San Francisco! Ancestrally I am Christian Lebanese and Palestinian in diaspora, and your book has helped me return to my great grandmother and grandfather through cooking. That is a profound blessing, thank you. Also– I so appreciate your astute social and political eye woven through the book.
I’m visiting Bayrut for the first time in a few weeks with a friend who is also in love with cooking and who even hosts Palestinian cooking classes back here in CA… do you have a good link for a guide of spots for food to not miss? Some of it is in your book which I will take note of, but wondering if you’ve compiled anything online? Wishing you all the best. -Nadia
Hello Nadia, thank you so much for your words. They really mean so much to me. I love to know of the impact my book Bayrut is having on those who have read it.
Contact me through instagram or through the email using the blog name and gmail as per regular email format (won’t type the email here for spam issues) and we can talk about a tour or the possiblity of meeting up over coffee or something (I saw your other comment)
o.k. You have messages blocked on insta (I’m fogreport_ if you want to accept a message from me like that, but I will try with gmail. I had used the .com version of your email but I think gmail will work! Thank you so much for being open to meeting! Wishing you all the best. -Nadia
sweet, i think the gmail worked 🙂 🙂 🙂