I am in the attic of this grocery store in the village of Deir el-Qamar and using their wireless internet; I mention out loud that I am thinking of spending a week in Greece later this summer; a boy of about 10 (at the most) turns around and tells me (in English) ” go to Cyprus, they have better beaches than Greece”; then Andrew my English cousin says ” Go to Napflion, and stay at the Palace Hotel there”.
Tonight is the Germany/England game and everybody in town is cheering for Germany; through a local friend, I got my cousin’s boys (22 and 24) choice seating at the café in the townsquare; they are going to be so overwhelmed by the loud and boisterous support for Germany, but being quintessential English and very cool, they will bear it very well.
The most popular cookbook these days in Lebanon is by an Armenian lady by the name of Anaheed; this recipe is extracted from her book and prepared by darling Eva. We have a robust basil bush growing outside by the kitchen and Eva got inspired.
- 2 pounds of chicken breasts
- salt, white pepper, allspice to taste
- 1/2 bunch of fresh basil
- 2 cloves of garlic, preferably mashed with a bit of salt in a mortar
- 1 large onion chopped fine
- 1 large egg
- 1/2 cup of bread crumbs
- 10 ounces of mozzarella, shredded
- Place all the ingredients in a food processor (without the cheese) and process till pasty.
- Mix in the mozzarella; heat some oil in a saucepan; form the meatballs and fry until cooked, about 5 minutes.
- Serve with spaghetti al-pesto.