Monthly Archives: November 2009

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Rice pudding with raspberry jelly and raspberry tuiles


The inspiration for this recipe came to me after visiting www.mamina.frand seeing a chocolate cake topped with a raspberry tuile. The tuile looked so ethereal and vibrantly pink I knew I had to make it. Rice pudding is a humble  dessert in Lebanese cuisine so I figured  I would give it des lettres de […]

By |November 29th, 2009|Sweets|16 Comments
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Kibbeh roll with onion jam and pistachios

في  مناسبة  عيد  الاضحى  المبارك   كل  سنة  وانتم  بخير
Best wishes on the occasion of Eid Al-Adha to everyone!

This is the classic kibbé made into a roll instead of the traditional meatball version. It is inspired by the (heavenly) pastry burma of shredded wheat and pistachios dipped in syrup and hails from […]

By |November 26th, 2009|Salty|23 Comments
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Pumpkin bavarian with caramelized pecans and pistachios


I am going to spend Thanksgiving with  friends and I am supposed to bring the pumpkin dessert. The problem is I am not excited about pumpkin pie. I just don’t feel like making one and buying one is out of the question, most of the time the crust is disgusting. So this dessert is […]

By |November 24th, 2009|Sweets|22 Comments
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Roasted Chestnuts with butter and honey


I used to love winter time in Beirut for one main reason: Cart vendors would start selling chestnuts! It was so fun to get a handful wrapped in a piece of torn newspaper and go eat it at home still hot and mash it with butter and honey!  So I am going to recreate […]

By |November 23rd, 2009|Sweets|12 Comments
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Olive roll (Mabroomeh b-zeytoon)


Olives figure at the top of my list of favorite foods. I can eat them every day, several times a day, and not tire of them. I grew up in Lebanon, where olives figure at every meal, including breakfast. It is inconceivable for a Lebanese to go out to eat at any restaurant and […]

By |November 22nd, 2009|Salty|29 Comments
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Zaatar rolls


I had made some dough for flatbreads and the urge came to do something with zaatar. I just love the stuff. So much that I eat it every morning with olive oil and some form of bread. I figured instead of making a typical man’ooshe (flatbread), why not make tiny snails, to nibble on, […]

By |November 19th, 2009|Salty|22 Comments
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Chicken and Vermicelli soup (Shorbet djaj w shaariyeh)


Chicken soup in Lebanese cuisine could not be simpler. It is simply a chicken cooked in water, to which some cinnamon and a squeeze of lemon is added, along with a handful of vermicelli the last 3 minutes of cooking. I usually wait to have a bunch of chicken parts leftover, throw the bunch […]

By |November 18th, 2009|Salty|1 Comment
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Fig and Apple timbale


Almost the end of the season for figs (or is it over yet?). I saw some at the store and I felt like eating them one last time. Here is another idea I got from Chef Roland  Mesnier, former White House pastry chef, plucked from his Dessert  University. Building up this dessert is simple: […]

By |November 16th, 2009|Sweets|9 Comments
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Spiced rice with minced lamb ( Hashwet al-ruz)


This is the traditional rice that is used to stuff a plump chicken or a goose or a turkey. My grandmother would stuff the chicken with it and I liked it better than the chicken. It is delicious and very fragrant. Easy to make and prepare in advance to avoid last minute stress I […]

By |November 15th, 2009|Salty|24 Comments
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Roasted Chicken with herbs, garlic and potatoes


I have been thinking about the universal appeal of such a dish. You can serve it in any country or community, you will always have a captured audience. And yet it is so simple. In Lebanon, you will find holes-in-the-wall in the most remote villages that serve roasted chicken with a side of garlic […]

By |November 14th, 2009|Salty|13 Comments