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 […]
In Beirut, growing up, we used to go out for Italian food all the time; either for pizza 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.
This is a very […]
I was in the mood for some koossa Mehche …We used to have it once a week, either in tomato sauce or in laban (yogurt sauce). Those were the days…comforting and homey food. The neighborhood’s middle-eastern grocery sells Mexican zucchini and these will have to do. In Lebanon, the zucchini are tiny, no more […]
This cookie is a combination of rugelah and ma’amoul . I used a recipe from Rose Levy Beranbaum’s book Rose’sChristmas Cookies and given it a Lebanese touch by stuffing it with a traditional dried fig jam. The richness of cream cheese in the dough and fig jam and walnut in the filling create an almost decadent […]
I read one time the results of a study on what taste men in general were drawn to: it was “creamy” things, like vanilla ice cream or whipping cream. The study concluded by stating that it was certainly derived for the primal longing for mother’s milk that accompanies men throughout their lives!!
No pudding equals […]