Monthly Archives: June 2011

Pasta salad

Tweet 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 [...]
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Halibut in kadaifi

Tweet 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 [...]
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Beoreg with sujuk and cheese

Tweet 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, [...]
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