Monthly Archives: November 2010

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Soup of lamb shanks and turnip greens


It happens to be cold and wet outside and you want something to warm you up and make you feel good.

That’s easy! Grab some lamb shanks and some turnip greens and get them going on the stove.

Did you ever eat the bone marrow of a lamb shank? You can pull it out with a […]

By |November 30th, 2010|Salty|20 Comments
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Zaatar batons


Zaatar is a food  I simply can’t live without. So, every so often, I make something with zaatar; this time, I saw neat little packages of puff pastry at the Middle-Eastern grocer, already cut in small squares;  this puff pastry  is not unfortunately  made with pure butter from Danish cows.

Oh well.

The pastry squares […]

By |November 29th, 2010|Salty|42 Comments
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Chicken with potatoes and onions


My friend Kerene uses an expression which always makes me smile: “It’s a no-brainer!”

When I was fretting over a catering job that I felt ill-prepared for, her answer was: “Come on, Joumana, it’s a no-brainer!”

Well, this herewith is truly a no-brainer, Lebanese-style.

Stir-fry some chicken and veggies and add a typical homestyle Lebanese touch […]

By |November 28th, 2010|Salty|17 Comments
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Cranberry tart


I have been lazy this year, leaving all the cooking to my friend Kerene.

In order to relieve some guilt, I figured I would make this tarte, filled with my favorite fruit of the season, cranberries.

Plucked the idea for the filling from Lisa’s who made dainty, adorable, mini-tartlets covered with meringue. I would have […]

By |November 26th, 2010|Sweets|41 Comments
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Last hour Thanksgiving ideas


Light but filling, this couscous lined with zucchini will complement a roasted turkey.

For the recipe, click here.

Baba Ghannouj or eggplant dip can be prepared in less than ten minutes (if you use my speedy method).

For complete instructions, click here.

Comfort food straight from Lebanese mountain villages, this bulgur, green beans and squash casserole can be […]

By |November 24th, 2010|Reviews|30 Comments
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Thanksgiving ideas


Pumpkin hummus is lighter-tasting than the usual one with garbanzo beans, yet it is just as addictive.

Click for the recipe here.

Spiced rice is used as a stuffing for chicken or turkey. It is flavorful, not spicy-hot. Minced lamb is added to the rice and it is garnished with almonds, pine nuts, pistachios and chestnuts.

For […]

By |November 21st, 2010|Reviews|51 Comments
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Chocolate pudding in a jiffy


OK. This is no masterpiece. It is a plain, simple, speedy chocolate pudding that takes 10 minutes from concept to execution.

It takes less time and effort to make than getting in the car to buy the ready-made ones at the supermarket.

INGREDIENTS: 4 servings

2 cups of milk
1/2 cup of half-and-half (or whipping cream for a […]

By |November 20th, 2010|Sweets|26 Comments
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Muhammara and cheese cigars


Suppose your  friends are  coming over and you want to prepare something that you can store in the freezer and pop in the oven on the day of your dinner party?

These muhammara/cheese cigars are light, crispy, cheesy (yet not too much) and have the addictive taste of muhammara or red pepper and walnut  dip. […]

By |November 18th, 2010|Salty|47 Comments
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Eggplant dog


My best wishes on this Eid Al-Adha celebration.

I got some lovely little eggplants and stared at them for a while; I did not feel like stuffing them with meat and rice like my ancestors had been doing for hundreds of years.

That’s when I decided to make eggplant dogs, using Lebanese lamb sausages called […]

By |November 17th, 2010|Salty|28 Comments
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Chicken and wheat porridge (Hreessey)


Hreessey (pronounced hur-ee-ssay) is a traditional porridge-like dish with few ingredients. It is the epitome of comfort food in  Lebanese villages, especially when the weather turns cooler.

Its main ingredient? Wheat berries, cooked for a long time till popped and silky-soft in a broth of lamb  and (or) chicken. The berries swell up and drink […]

By |November 16th, 2010|Salty|29 Comments