This is Merijn Tol

She’s not a chef who simply cooks — her dishes are stories, layered with encounters, memories, and cultural depth. Her recipes are infused with baharat, her beloved seven-spice blend, and sumac, a tangy, citrusy berry she can’t imagine her kitchen without. She calls herself Libanized — in love with Lebanese life, its flavors, and its people. For over twelve years, Merijn has moved between Amsterdam and Beirut, not just cooking but living, learning, and building connections. In Beirut — a city she affectionately describes as the Paris of the Middle East — she found more than ingredients and techniques. She found people. Through these encounters, a web of friendships has grown, especially with women from the Beiruti kitchen. They’ve taken her under their wing — strict yet generous — and praise her for honoring tradition while giving it her own thoughtful interpretation.