Monthly Archives: April 2011

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Brigadeiro (Brazilian candy)


There are so many Lebanese folks who have immigrated to Brazil throughout the ages that I am willing to bet every single family in Lebanon has at least one (close or distant) relative in Brazil.  (I do). I find remarkable too that there are more Lebanese in Brazil (and the rest of Latin America) […]

By |April 30th, 2011|Sweets|31 Comments
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Asparagus and calabasa cream soup


This soup can be consumed as a savory and cold panna cotta or a warm traditional soup. It has the elusive but delicious flavors of asparagus and (in the background) calabasa squash, and not much else.


1 bunch of green asparagus (500 g. or 1 pound)
3 small calabasa squash
2 cups of whipping cream
4 ounces […]

By |April 29th, 2011|Salty|22 Comments
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Matlouh with olives(Moroccan semolina bread)


Mary, my next-door neighbor, dropped in with a panicked look on her face: Apparently all the best bakeries in Dallas had run out of scones, and what was she to do regarding her party at 6 AM in the morning (to watch the royals get married); a quick jaunt to and a little […]

By |April 28th, 2011|Salty|20 Comments
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Artichoke bottoms with pasta and shrimp


This dish (concocted at the spur of the moment) reminded me of a conversation I had with a foodie friend in Beirut; we were discussing artichokes and that exquisite Lebanese dish of stuffed artichoke bottoms with minced lamb and yogurt; I mentioned I used frozen bottoms imported from Egypt. His reaction was: “What? You […]

By |April 26th, 2011|Salty|39 Comments
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Fish shawarma sandwich


Ever had samkeh harra?Samkeh harra is a glorious dish that is served at buffets at big parties like weddings for example; it is a large fish (loukoz, a type of sea bass), baked whole (head and tail included) and served encased in a tahini and herb sauce with a touch of red chili pepper […]

By |April 25th, 2011|Salty|33 Comments
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Kataif mini-nests with cheese and egg

 Happy Easter!Last minute quick dessert; if you get some kataifi dough (available in the frozen section of specialty supermarkets, ethnic stores or online), let it defrost overnight in the fridge. You can put together this bite-size dessert in a jiffy. Extra-crunchy and buttery, gooey from the warm melting cheese, laced with a touch of […]

By |April 24th, 2011|Sweets|39 Comments
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Lace chocolate crêpe

 I got the idea of shaping a crêpe like lace from Chef Elise Labide; she calls it crêpe dentelle. Hers was a regular crêpe batter, I got mine in a chocolate version. The idea is very simple: Your pour the batter in a plastic container with a spout, similar to the ones used to […]

By |April 22nd, 2011|Sweets|36 Comments
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Mehshi (Stuffed veggies)


A common denominator to all people who live around the Eastern Mediterranean: They love to stuff their veggies!

In Lebanese cuisine, they are stuffed in two major ways: One includes meat and is served hot; the other is meatless and is served at room temperature.

The vegan variety of stuffed veggies is  used a lot […]

By |April 21st, 2011|Salty|29 Comments
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Cran-raspberry sorbet


A snap to make, very tangy, intense berry flavor, lots of vitamins or shall I say antioxidants, in short, a dessert that you can indulge in without  subterranean guilt feelings.

How aboutthis to end a big Easter meal?


20  ounces of frozen or fresh raspberries
12 ounces of cranberries (I used frozen)
1 cup of powdered  sugar (or […]

By |April 20th, 2011|Sweets|28 Comments
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Zaatar matzo


Today is Passover and I am extending my best wishes to all my friends of Jewish faith in Lebanon and throughout the world. As a token of celebration I am making some matzos with a Lebanese twist. These matzos are flavored with zaatar I bought from Abu Kassem in Zawtar (south Lebanon), the world’s […]

By |April 19th, 2011|Salty|29 Comments