Monthly Archives: November 2009

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, that [...]
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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 in [...]
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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: sliced [...]
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