Monthly Archives: April 2012

Flourless black forest cupcake

Beirut is not lacking in fine pastry shops; quite the contrary, I can list several that rival Paris best pâtisseries (there is even a Ladurée shop in Beirut for macarons), not counting my friendAnne-Marie‘s yummy creations. As a side note, the reason Lebanon has such a strong French influence is not because it was a [...]
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Duck breast with apples

Perfect for a weeknight meal (speedy) yet elegant enough for a sit-down dinner. To coat the apples and duck use a superlative honey ( I used that jar of grape molasses on the left) or apple molasses. INGREDIENTS: 4 servings 2 duck breasts 4 apples, peeled and sliced  1/2 stick of unsalted butter (or more [...]
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Lebanese snacks

Greengrocers, street cart vendors are displaying huge mounds of these fresh almonds (background) and sour plums called janarek.  These are eaten here as a snack with a dab of salt, but I have used the almonds cut up in salads with good results. They are very crunchy and a bit sour.    [Translate]
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Chicken Asian-style

A  large number of Filipinos  reside in Lebanon  and this dish is inspired by  a recipe from an article  featuring  Filipino cuisine in Fatafeat magazine (12/09 issue). This chicken and veggie dish  belongs to the category of no-brainers, with minimum fuss and maximum flavor from the coconut milk, ginger and garlic trio. INGREDIENTS: 6 servings [...]
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Zaatar, Aleppo or Lebanese-style

Had to stop for a kaak on my way to the mountains this weekend at ABU ARAB. ABU ARAB is a kaak place in which kaak is baked on the premises and stuffed with traditional things like zaatar or Picon cheese (a cross between cream cheese and Velveeta)or non-traditional like mortadella and cheese, or muhammara [...]
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