Monthly Archives: December 2011

  • boutons-au-chocolate

Chocolate buttons


Happy New Year 2012~
Wishing you good health, prosperity and lots of joy!
A tiny sugar cookie shaped like a button is flavored with chocolate, coated with ganache and dabbed with a whisper of gold leaf.


3 1/2 cups all-purpose flour
1 tsp of baking powder
1 cup unsalted  butter room temperature
1 cup granulated sugar
2 large eggs
3 ounces unsweetened […]

By |December 31st, 2011|Sweets|27 Comments
  • stuffed-cabbage-cigars

Cabbage rolls (Mehshi malfouf)


What tourist brochures fail to mention when advertising the many advantages  of Lebanon  is that this is the place where self-expression rules.

Nowhere is this more evident than on the road.

Lebanese drivers favor honking as their favorite method of self-expression; to  be awakened at 3:00AM by a honking contest (when your half-conscious mind […]

By |December 29th, 2011|Salty|41 Comments
  • IMG_1307

Mysterious kitchen tool


Found this in a Beirut supermarket; it is a rolling pin with stationary blades (one inch or so apart).

Can anybody guess what it is used for?

By |December 28th, 2011|Tips|29 Comments
  • Christmas-cookie

Christmas cookies


Happy Holidays!

By |December 24th, 2011|Sweets|20 Comments
  • keshek-soup1

Keshek soup


Keshek is a very traditional food made every year by Lebanese villagers with bulgur and milk (either cow’s or goat’s) at the end of summer as part of  winter’s provisions.

Coarse bulgur is rubbed  with milk and left to ferment a few days; it is then placed on the  rooftop (traditional homes are built […]

By |December 22nd, 2011|Salty|26 Comments
  • Baba-2

Rum cake (Baba au rhum)


Whether it was due to the French presence in Lebanon or other factors, the fact remains that the Lebanese remain strongly influenced by French culture, including (especially) French food and French pastries. Every neighborhood boasts at least one pastry shop offering croissants, éclairs, mille-feuilles, babas, petits-fours and sablés.

A baba au rhum seems like […]

By |December 18th, 2011|Sweets|28 Comments
  • fawaregh

Stuffed sheep sausages (Fawaregh)

A mediterranean culture that mainly relies on whole-grains and vegetables is going to take full advantage of the special  day when a lamb is available to feast on; thusly, every part of the animal is cooked in one way or another and intestines are no exception. Here, they are thoroughly cleaned with lemon, […]

By |December 17th, 2011|Salty|26 Comments

Bulgur, chard and pasta pilaf

Quick,  easy and rustic. Fry some chopped onion and when golden cook the chard a few minutes;  add the pasta then the bulgur and 15 minutes later, the dish is done.

Serve as a side dish with a roast chicken or some fish. Could also be used as a side with a  turkey or […]

By |December 16th, 2011|Others|20 Comments
  • a-plate-of-goodies

Shrimps in kadaifi

A fun appetizer that can be prepared ahead of time but should be cooked on the spot when guests arrive. The shrimps are seasoned with cumin and wrapped in a ribbon of kadaifi dough (available frozen in the US and Canada at some supermarkets and Middle-Eastern grocers and online through various sources including Amazon). […]

By |December 14th, 2011|Salty|22 Comments
  • plate-of-taffies-2

Iraqi taffy (Mann al-Sama)


An Iraqi specialty, these candies go  by the name  mann al-sama which translates into manna from heaven. Every year we’d get a box courtesy of Alaa’din, our Iraqi friend escaping  Baghdad’s scorching summer heat for a few weeks of R&R in Lebanon’s cool mountain air.

As a child, I had  asked : ” […]

By |December 10th, 2011|Sweets|60 Comments