Monthly Archives: November 2011

  • Destination-Beirut1

Destination: Beirut


This blog will be on a temporary hiatus until I land in Beirut, catch up on some sleep and get internet connection!

By |November 30th, 2011|Others|33 Comments
  • fish-in-tamarind

Salmon with tomato-tamarind sauce


A quick and delicious fish and veggie dish from the unexpandable Nawal Nasrallah’s Delights from the Garden of Eden. Fry an onion, add spices and diced tomatoes, place the salmon in that sauce, bake and less than 10 minutes later, dinner is done.


1 pound of salmon fillet, cut in 4 smaller pieces (can use […]

By |November 29th, 2011|Salty|26 Comments
  • orangecran-chiffon-cake

Cranberry-orange chiffon cake


America’s greatest achievement (for some) was when Neil Armstrong landed on the moon. From my pastry kitchen in Dallas, Texas, I say America’s greatest achievement was when Harry Baker invented the “chiffon”cake.

America beat France but no one was cheering; the chiffon cake is just as versatile as a génoise, except more moist and easier […]

By |November 27th, 2011|Sweets|18 Comments
  • lentil-and-turkey-salad

Turkey and lentil salad


It is hard to imagine that an appetite would manifest itself the day after this Thanksgiving feast.

It is requesting  lighter fare, however.

INGREDIENTS: 2 servings

1/2 cup of lentils (I used green lentils)
1/2 cup of diced celery
2 cups of leftover turkey meat
1/2 avocado
1/4 cup of pomegranate arils
Dressing: 1 garlic clove, 1 tbsp of raspberry vinegar […]

By |November 25th, 2011|Salads|20 Comments
  • 2-slices-

Pumpkin bread

Happy Thanksgiving!
This recipe was extracted from Roland Mesnier’s Dessert University. Roland Mesnier, a French native, was the Executive Pastry Chef at the White House for twenty-five years and fed the likes of President Carter, Reagan, Bush, Clinton and others.

Well if it was good enough for them, it should be good enough for us too!

This […]

By |November 23rd, 2011|Sweets|17 Comments
  • jewel-rice

Persian jeweled rice (Javaher polow)

A magnificent Persian  rice dish called jeweled rice (javaher polow) fit for a wedding banquet or a Thanksgiving table. This rice is studded with slivered pistachios (representing emeralds), almonds, barberries (representing rubies), slivers of sweetened orange and carrot peel and golden raisins.

I used Najmieh Batmanglij’s New Food of Life directions for preparing the ingredients […]

By |November 22nd, 2011|Salty|29 Comments
  • wheat-berry-soup

Lamb shank and wheat berry soup


A traditional soup made in every household is made up of lamb shanks simmered until they fall off the bone, a handful of rice or wheat berries and a sprinkle of minced parsley.

Lamb shanks can be substituted with beef or veal shanks. Rice can replace the wheat berries. Lemon quarters can be provided […]

By |November 20th, 2011|Salty|19 Comments
  • cup-of-halawa

Butternut and cream pudding (Halwa al-yakteen)



After Oum Ali, this is another great  dessert from Egypt and Eastern Libya.  A  version of this dessert is explained with step-by-step photos  in an excellent  site for anybody interested in Libyan food and traditions. Another version I found in Lebanese chef Marlene Mattar’s cookbook, Maedat Marlene.

This is a simple dessert: Cook the pumpkin […]

By |November 18th, 2011|Sweets|20 Comments
  • hot-choco-and-kaak-21

Semolina biscottis (Kirshalli)



Are you the type who likes a dry and crumbly cookie that you can dunk in your coffee or hot cocoa?

Then these would be right up your alley. They are extremely crumbly and very fragrant with anise, orange blossom, raisins and nuts.

A recipe from the late Arto Der Haroutunian’s Pâtisserie of the […]

By |November 17th, 2011|Sweets|16 Comments
  • Tibeat

Chicken and rice (Tibeat)



A dish  in Nawal Nasrallah’s Delights from the Garden of Eden listed as an Iraqi-Jewish traditional meal served on the Sabbath in Baghdad and cooked in a tannour. The tannour was a wood-fired  communal oven; it is still being used in some rural areas in Lebanon today to make bread.

The chicken and rice […]

By |November 15th, 2011|Salty|28 Comments