Monthly Archives: January 2011

  • Swiss-chard-leaves-with-yogurt-21

Stuffed greens with lamb chops


This dish would be considered an event in a Lebanese household. Served with a bowl of yogurt and some lamb chops it is a meal fit for royalty or your most favorite people.

One word about the greens. In Lebanese cuisine, swiss chard is always used interchangeably with grape leaves; the reason is that […]

By |January 29th, 2011|Salty|42 Comments
  • Bowl-of-foul-medammas-2

Egyptian Ful Mudammas (with poached eggs)


With this national  Egyptian dish, ful mudammas, I am expressing my solidarity with the long-suffering people of Egypt and wishing them courage and fortitude.

Ful (pronounced fool) is Egypt’s food of the common folk, prepared by street vendors who cook it in huge cauldrons overnight until it becomes meltingly tender. Foul is the Arabic word […]

By |January 28th, 2011|Salty|48 Comments
  • Lamb-chops-with-polenta-3

Lamb chops on polenta


I don’t know about you, but my tastes are fairly straightforward when it comes to food. Take these lamb chops, grill or pan-fry them and serve them with any starch (polenta today) and there you go.

What do you think? Should we fancy things up a bit?

So, the only thing needed here is […]

By |January 27th, 2011|Salty|26 Comments
  • Beet-mousse-in-verrine-3

Beet mousse


A French chef, Tiphaine Campet, created a beet mousse in a verrine. I got inspired (plus I love beets) and came up with my own version. Hers uses a cheese that would not be available here and some garlic granules and chives. She dressed her mousse with beet leaves unadorned.

The result is light, […]

By |January 26th, 2011|Salty|45 Comments
  • Chef-Stephan-Pyles

Samar by Stephan Pyles


Photo taken from Stephan Pyles Facebook profile

When I moved to Dallas in the eighties, Stephan Pyles was the most famous and talked-about chef; everybody was rushing to his new restaurant Routh Street Café, where the buzz was that “a new cuisine was being invented”.

At Routh Street Café,  one could  taste tamales with venison meat, […]

By |January 22nd, 2011|Reviews|17 Comments
  • Tri-cheese-dip

Tri-cheese and arak dip


Anybody watching the Super Bowl? I am not this year, but it is an excuse to make a dip anyhow.  Use all your leftover cheeses (can melt them in some arak or wine), add some nuts (pecans) and a bit of arak to the mix. Make it creamy and a bit pungent. Make some […]

By |January 20th, 2011|Salty|33 Comments
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Mint, cinnamon & Blossom Water, by Ivy Liacopoulou


Reviewing a cookbook is one thing; reviewing a cookbook painstakingly and lovingly created by a fellow blogger whose site  I had been visiting  for over a year, is quite another!

I had been reading Ivy’s blog on a regular basis for a long while, with great interest; she is a serious and talented cook […]

By |January 19th, 2011|Reviews|15 Comments
  • Beoreg-with-cheese-and-onion

Beoreg stuffed with onion and cheese


An Armenian roll stuffed with a mixture of golden onions and cheese, perfect as an appetizer or a snack.

I snagged the recipe from Anahid’s cookbook, but had to make a few adjustments. So happy to see Armenian cooks in Lebanon willing to show the rest of us the richness and delicacies of Armenian […]

By |January 16th, 2011|Salty|55 Comments
  • Arak-spiked-cake-550x366

Arak-spiked chocolate cake


Staying off chocolate for almost 10 days means only one thing: It comes back with a vengeance!

This is a simple (but rich) chocolate cake made after one that my mother used to make all the time. The eggs are separated, whites beaten to a meringue, a bit of flour is added and the […]

By |January 13th, 2011|Sweets|54 Comments
  • Apple-and-cabbage-salad-with-apple-molasses-dressing2

Apple and cabbage salad


I was fortunate to meet in Beirut a Lebanese chef I had admired from afar, Maroun Chédid. He had won a Bocuse d’Or representing Lebanon in 2005 (This award is the culinary equivalent of the Olympic games, the US won in 2009), was the Executif Chef for a string of restaurants in town (La […]

By |January 12th, 2011|Salads|23 Comments