Monthly Archives: February 2012

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Pasta shells in pumpkin sauce

 

This is probably the easiest pasta to prepare and frankly one of the tastiest. Simply cook some pumpkin, mash it and combine it with the pasta. Sprinkle cheese, some toasted nuts and dinner is ready!

INGREDIENTS:

6 oz. of shell or tube pasta 
1 pound of cut-up and peeled pumpkin
6 oz. of cheese (could be any melting […]

By |February 29th, 2012|Others|24 Comments
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Lebanese cucumbers (Khyar)

 

These cucumbers are very crunchy and have almost no seeds; they have been available this entire winter as well as during the summer. 

Serving cucumbers  as a snack is common here along with roasted pistachios. 

By |February 28th, 2012|Tips|15 Comments
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Cauliflower salad (Arnabeet w tarator)

 

This is the perfect salad if you are stuck with a cauliflower and not sure what to do with it. 

It only takes minutes to prepare. It tastes fantastic and you will forget you are eating cauliflower. 

 The cauliflower is just boiled or steamed till tender, cut up and covered with the sauce. 

The sauce is a […]

By |February 27th, 2012|Salads|16 Comments
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Lebanese couscous (Moghrabieh)

 

This is the Lebanese equivalent of couscous, aptly called moghrabieh. 

  Moghrabieh, (meaning ” a dish from the Maghreb”) is a much-beloved traditional dish in Lebanon and is considered a feasting type of meal to which many relatives or friends are  invited. It used to be made with both lamb shanks and chicken but nowadays […]

By |February 24th, 2012|Salty|25 Comments
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Tartlet with tangerine curd

 

Greengrocers in Beirut are flooded with clementines these days. One can also find Seville oranges called bousfeir, which are bitter oranges used for orange blossom water and candied orange rind and jams. This tart is a simple sweet crust with a clementine curd. The curd can be made on its own and keeps for […]

By |February 23rd, 2012|Sweets|25 Comments
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Rose petals (Ward joury)

 

These rose petals are from a variety of roses called joury in this part of the world; it is from this rose that the petals are distilled to make rose water. 

I was pulling up to get some gas one day at a Dallas gas station and on my way to the cashier, noticed a […]

By |February 21st, 2012|Tips|15 Comments
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Mallow salad (Khobbeizeh bel-zeyt)

 

 

She was shouting every few seconds “KHOBBEYZEH W ZAATAR!”, walking with a huge sack on both sides of her back; ran after her, told her to hold that thought, that I was a buyer, just had to get my camera.

She did’n’t wait but I was able to catch up with her. Bought 5 bunches […]

By |February 19th, 2012|Salads|26 Comments
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Pomelo and shrimp salad

 

The DAILY STAR is Lebanon’s English language daily; Olivia Alabaster, staff reporter at the paper, asked me if I could submit a recipe as she was  doing a story on pomelos. Pomelos are relatively new on the scene in Lebanon. They look like giant grapefruits, are  sweeter , full of vitamins and possibilities. Candied […]

By |February 15th, 2012|Salads|26 Comments
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Whoopie pies

 

Happy Valentine’s! 

These are whoopie pies, apparently an invention from the Pennsylvania Amish. These used to be sold at all convenience stores wrapped in plastic and my friend Lyse was crazy about the ones with chocolate chips. They are simply two big cookies with a cream filling.

 These whoopie pies  are  filled  with a berry mousse […]

By |February 13th, 2012|Sweets|21 Comments
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Potato kibbeh (Kibbeh heeleh)

 

This kibbeh is a vegan type of kibbeh and is called kibbeh heeleh, which means tricky kibbeh; tricky because it looks like the real thing (with meat) but contains no meat whatsoever. The shell is potato, bulgur and some flour to bind the paste. The filling is made up of onions, pumpkin, golden raisins […]

By |February 11th, 2012|Tips|28 Comments