Monthly Archives: June 2011

Carrot burger

  This dish is inspired by an idea from a French-Armenian chef I admire, Sonia Ezgulian. She made the carrot burger and in the middle, shaped a patty with a cooked chicken breast mixed with fromage blanc; I made patties with kafta instead and served it with extra lemon (on the carrots) and dilled labneh […]

Cream of wheat biscottis

Don’t they say necessity is the mother of invention? These biscottis were devised after I realized that it was a good idea for me to consume fortified cream of wheat on a regular basis, due to its iron-rich component. However, the thought of starting the day with a soupy porridge was not all that attractive. A […]

Pasta salad

Heat is on, every day, unrelenting; I had been watering that basil bush hoping it would not succumb to the 100F plus temperatures; luckily it doubled in size in a few weeks and here is the result. A pasta salad coated with fresh basil pesto and garnished with a handful of green beans and some […]

Halibut in kadaifi

Kadaifi dough, that crispy crunchy angel-hair dough, is traditionally used in Lebanon for pastries; however, these days it is common for chefs across the globe to use it as a crunchy and original wrap in savory foods; I have seen French chefs wrap cheese with it, fish sticks or shrimps. Grap a handful from a […]

Beoreg with sujuk and cheese

Chef Ramzi in his The Culinary Heritage of Lebanon observes that Lebanon has no tradition of curing meat; meat curing was introduced to us by the Armenians who settled in the country and brought their traditions with them. Sujuk is one example and while the best sujuk can be found in certain Armenian outlets, making […]