Monthly Archives: November 2011

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 with [...]
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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 [...]
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Semolina cookies (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 [...]
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