Monthly Archives: January 2012

Stuffed artichoke bottoms

Certain kitchen jobs are just not fun: Like plucking artichokes. Fortunately, the bottoms are available in all Middle-Eastern shops in the US or Canada and in every supermarket in Lebanon.  These are filled with a spinach custard; baked and topped with a slice of hard-boiled egg; it would be great too with a poached egg […]
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Oatmeal bars

Seems like oatmeal bars (and cookies) are in the air; saw some over at Bo’s then at Oui, Chef. Had to make a Levantine version! Cranberries are imported here (from the US) but can easily be replaced by dried cherries or apricot or raisins. These bars are chewy and the cranberries add a lot of […]
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Kibbeh in yogurt sauce

One major difference between, say, French or Italian or Greek cuisine  and Middle-Eastern cuisine  lies in the widespread use of yogurt in cooking. In traditional Lebanese cooking, béchamel or white sauce is not used, period. Yogurt from cow milk or goat milk is used in hundreds of dishes. To add some kick, a pesto of […]
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Bulgur and lamb pilaf (Burghul bedfeen)

I would name this one of the most exquisite in the Lebanese roster of traditional dishes; however, it does require some TLC. The onions have to be browned first, the lamb or beef need to simmer till thoroughly cooked in their broth and  the bulgur pilaf, studded with onions, chunks of meat and chickpeas,  should […]
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Coffee: White or black

  For those of you who dread the jolt that caffeine-laden Turkish coffee inflicts, there is  white coffee. White coffee is offered at get-togethers in Lebanon and it is simply boiled water with a few drops of orange blossom water (to taste) and sugar (optional). In Lebanon there are a few major Turkish coffee providers […]
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