Monthly Archives: May 2009

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Bride’s purses (Traditional Agerian almond cookies)

 

The May 2009, Challenge is brought to us by Khadidja Zehani from www.dessert-world.blogspot.com. Khadidja worked on two recipes to give us two choices; one for a wonderful savoury dish and one for outstanding dessert….

What can I say? First of all, Khadidja’s work is amazing. Her photographs are  so beautiful, I had to try making them! And […]

By |May 29th, 2009|Others|19 Comments
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Fish Kibbeh

 

We did not grow up eating this type of kibbeh  in our household in Beirut.  This kibbeh  hails from Tripoli, our Northern capital and a large seaport. On one of my visits to Lebanon, a friend  ordered it from a caterer. I found several recipes for it and tried them all! This one […]

By |May 28th, 2009|Others|11 Comments
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Pasta in raw tomato sauce

My dad was in Dallas for a short period in the late eighties and he used to always  lunch at an Italian restaurant, Tommaso’s. He loved it so much that he used to go every single day. Soon, he met the Chef, Mrs. Laura Orso, who would converse with him in her native Italian. I guess […]

Spaghetti with raw tomato sauce
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Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
3 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
3 minutes
Spaghetti with raw tomato sauce
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
Servings Prep Time
6 servings 5 minutes
Cook Time
3 minutes
Servings Prep Time
6 servings 5 minutes
Cook Time
3 minutes
Ingredients
Servings: servings
Units:
Instructions
  • Drop the tomatoes, oil, basil, garlic in the bowl of a food processor. Process with the spices (to taste) until the sauce is thick but chunky. Add the cheese or serve separately.
  • Cook the paste in plenty of boiling water for 2 to 3 minutes, according to the directions on the package. Serve coated with the sauce, with the cheese on the side if desired.
Recipe Notes

To peel the tomatoes or garlic cloves, drop in boiling water for a few seconds, cool and peel.

I would add about 1/2 cup of black olives to this dish, too.

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By |May 27th, 2009|Pasta|6 Comments
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Apricot and milk pudding (muhallabiya amardeen)

 

Love apricots! However, I have not had good luck with the  fresh  apricots sold in supermarkets. They  are so often bland and pasty that I stopped buying them.  I remember my excitement the first time I found the amardeen of my childhood in a middle-eastern store…  we used to tear off pieces and  lick […]

By |May 26th, 2009|Others|6 Comments
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Bread and Olives

 

In the cultural news, a Lebanese filmmaker, Simon El-Habre, won first prize at the Toronto Hot Docs Festival for his film entitled ” The One Man  Village” . It is the true story of his uncle Sem’aan, who ended up living alone in his village after all the other inhabitants fled during the civil […]

By |May 21st, 2009|Others|0 Comments
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Dandelion salad (Hindbeh ‘atteh)

 

I absolutely love that dish. I ate it once at the home of Sadek Tabbarah, a Lebanese architect. His wife had made it and we ate it along with halloom sandwiches for dinner. Glistening with  olive oil, studded with  pine nuts, mellow from the caramelized onions and tangy with lemon juice, I thought at […]

By |May 20th, 2009|Others|6 Comments
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The culinary heritage of LEBANON, by Chef Ramzi

 

I started watching Chef Ramzi on Future TV a year or so ago. I especially enjoyed his segments on traditional Lebanese cuisine. On Saturdays, he would travel through the countryside, stop in a village and visit the local folks and watch them cook their homestyle dishes. I was fascinated. Then I learned that he […]

By |May 17th, 2009|Others|14 Comments
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Cabbage salad

 

This salad, our Lebanese coleslaw, reminds me of Nayla, a classmate that I used to accompany home for lunch everyday for a few months until the war (it was in 1975)  and frequent sniper fire forced us to stay home.  Her dad was a deputy (Member of Parliament) for the South and their apartment […]

By |May 16th, 2009|Others|1 Comment
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Baklava, Texas-style

 

I have to be honest. Out of all the Arabic pastries, baklava or baklawa was never my favorite. Too sweet, too doughy, or so I thought. One day, Tracy, a Texan married to a Lebanese friend, made it using pecans, a nut that you find in Texas  in any backyard. What a revelation! Her […]

By |May 15th, 2009|Others|8 Comments
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Sweet potato kibbeh

 

This dish is perfect for the coming summer months because it is eaten at room temperature with some olive oil and green onions. It is considered a country-style dish akl reefeh that villagers would eat when meat was not available. I love potatoes in just about any form and here I used yams or […]

By |May 12th, 2009|Others|1 Comment