When it comes to cooking, Sirène Sirin Chami always maintains an open mind. The content creator behind @ssscuisine and self-proclaimed “amateur cook” is always up for a new recipe or preparation technique because it expands both her palate and skill-set. Raised in Montreal to Lebanese parents, Sirène appreciates adventurous eats as much as she cherishes family recipes. And while some of her dishes wind up culturally unconventional, she finds flavor and beauty in the fusion.

My cooking is the reflection of my identity. My parents are both from Lebanon, but I was born and raised in one of the most multicultural cities in Canada: Montreal. Every recipe I share is heavily influenced by the beautiful cultures I was exposed to as I was growing up. Whether it’s Middle Eastern, European, North African, South/East Asian, American, or Latin cuisine, I absolutely love it all. This also affects the openness I demonstrate when I am cooking: I do not shy away from trying new, unfamiliar recipes or cooking techniques. Although some might say this creates non-traditional or inauthentic recipes, I believe I’m embracing differences to create fusion meals with unique, enhanced flavors.

The morning of Eid al Fitr is always such a special moment. We start by showering, dressing up nicely, and going to the morning prayer where a big part of the community is gathered and celebrating. In my family, we always share a hearty breakfast with our loved ones and take the time to enjoy that special meal together. We also like to spread joy by sending some Eid cookies to our neighbors (Muslims or non-Muslims). Eid al Fitr would not be complete if we did not give back to others. A great way of doing this is feeding people in need — this act of charity feels even more genuine and sincere after 30 days of experiencing hunger. This whole experience helps us be much more appreciative of the blessings we have.

I made this recipe my own by pouring the tahini sauce on top instead of mixing it with the beans as it is usually done. I find that it makes the dish a lot more presentable as the beans mixed with the sauce can become very pasty-looking. Plus, the contrast between the brown beans, white sauce, bright green parsley, and red tomatoes is absolutely beautiful!

An unavoidable Eid dish in every Middle Eastern household is maamoul cookies. These sweet pastries are filled with dates or nuts like pistachios or walnuts. Baking them makes the house smell of rosewater and orange blossom water.

I would always help my mom in the kitchen when I was younger and that’s where I picked up most of my recipes. I did not have enough cooking skills, so I used to be the designated can opener and garlic peeler which was so boring. Boy, am I glad that era is over!

This dish is incredibly warming and delicious and is a perfect main course for a lunar New Year feast or for any kind of special occasion that impresses but is not terribly difficult to achieve. The quality of doubanjiang you use is important here, since it's the main event and gives the fish and the tofu its deeply layered umami flavor. I like to use the three-year-old fermented doubanjiang we sell at Fly By Jing, but if you can find regular unaged Pixian doubanjiang, it will do the job as well. The tofu adds visual and textural interest but can be omitted if you want to skip a step.

@ssscuisine

In your Perfect Pot, combine the fava beans, water, lemon juice and salt and bring to a boil. Cook on medium heat for about 10 minutes (or until your beans soften up). Remove your Perfect Pot from heat and partially mash the beans.

To make the tarator sauce, add the crushed garlic, tahini, water, lemon juice, and cumin to a bowl. Salt and mix until well combined.

To serve, plate the fava beans mixture with tomatoes and parsley, then pour on your olive oil and tarator sauce. Enjoy with pita bread and vegetables of choice.