Monthly Archives: December 2011

Potato hash (Mfarket al-batata)

Finger-licking good and very versatile; there are many mfarket in the rural Lebanese cuisine repertoire, some with eggs baked on top of veggies, some without. The word meaning  to rub  something; today we are rubbing  some fried potatoes with some browned meat and onions. INGREDIENTS: 4 servings 1 1/2  pounds of potatoes (preferred are yukon [...]
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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 a [...]
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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, coarse salt [...]
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