Monthly Archives: February 2009

Purslane and pita salad (Fattoosh)

Tweet Fattoosh is as ubiquitous on a Lebanese table as Tabbooleh. It is prepared with fresh ba’leh or purslane, tomatoes, green onions, mint, sumak, and also leftover pita bread. Now you may be wondering about purslane. Purslane can be found in organic groceries labeled as mache, and, trust me, you will pay for that adorable [...]
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Zucchini Fritters (Ejjeh Koossa)

Tweet This is an absolutely scrumptious dish. We usually ate it the day after having the koossa mehche (stuffed zucchini in meat)  as it is made with the flesh gathered after coring the zucchini for koossa. It is eaten at room temperature stuffed in pita for a quick lunch or as an appetizer  before dinner [...]
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Torta Verde (Spinach quiche, Italian-style)

Tweet In Beirut, growing up, we used to go out for Italian food all the time; either for pizza (around the Corniche) or at a cafe in Hamra for lasagna or escalopes milanaise. My mother’s friend who left Egypt after Nasser started nationalizing everything even opened a tiny hole-in-the wall in Hamra making fresh pasta. [...]
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