Monthly Archives: August 2012

  • fatayer-bel-bakleh-copy

Purslane turnovers (Fatayer bel-bakleh)


Fatayer as they are called here belong to the category of savory pastries and can be found at every corner bakery in Beirut and throughout Lebanon. Their taste and quality varies, of course. You can make them with store-bought dough, even frozen biscuit dough in a can; or you can devote 2 or 3 […]

By |August 30th, 2012|Salty|38 Comments
  • picking-sunflower-seeds

Sunflower seeds


If you are wondering what one does when vacationing in the Lebanese mountains, this is one activity; plucking seeds from sunflowers and eating them raw with  a six-year old niece who is just as eager as I to partake in the fun.

I was trying to show Marie (said niece) how to extract the seed […]

By |August 27th, 2012|Tips|8 Comments
  • some-fig-jam

Fig preserve (no sugar added)


If you are lucky enough to get a hold of very sweet figs (these were plucked from our garden in the mountains), here is a quick and delicious preserve made with just the fruits and a little water; I watched in amazement as Jovilyn Corcolla, a young Filipino woman, made it in front of me […]

By |August 26th, 2012|Sweets|9 Comments
  • Oatmeal-date-squares

Oatmeal date squares


My daughter is going to college full-time  and working (tutoring English in a remedial school here) and comes home famished; these oatmeal and date bars should help, don’t you think?

By the way, if you have a Middle-Eastern grocer nearby, they most likely stock date paste in a package, saving you the trouble of making […]

By |August 23rd, 2012|Sweets|20 Comments
  • mujaddara-hammanieh1

Bean mujaddara (Mujaddara Hammaniya)



A mujaddara is primarily made with lentils and a starch (usually rice) and flavored with caramelized onions. It is a dish that is very ancient (mentioned in the Old Testament). In any case, it is healthy, rustic,  easy to make and easy on the wallet. 

  In the beautiful village  of Hammana (Mount Lebanon range), residents […]

By |August 17th, 2012|Salty|18 Comments
  • apricot-balls-of-delight-2

Apricot balls


I have been seriously busy working on my Iraqi mini-cookbook project which is due in three months; the book will be published in Arabic so I figured I’d give you a sneak peak today. These are totally healthy truffles, since they’re made with apricots; also perfect for breaking fast  if that applies to you.


By |August 14th, 2012|Sweets|29 Comments
  • Green-bean-salad

Green beans salad


A salad like this one is filling yet super simple to make; add some hard-boiled eggs if you’d like and make it your entire lunch or dinner. 

INGREDIENTS: 4 servings

1 pound of green beans
1 white onion 
2 large tomatoes
3 tbsp of balsamic vinegar
6 tbsp of olive oil
salt, as needed


Cut off the tips of the green beans; […]

By |August 12th, 2012|Salty|13 Comments
  • cinnamon-stick

Cinnamon stick


Cinnamon sticks can be long; this one measures 16 inches (about 40 cms). I found it at a spice store in Beirut; it is imported from Ceylon.

Cinnamon in the Lebanese kitchen is mostly used for savory dishes, especially when preparing chicken and rice; it is one of the components of kibbeh meat and used […]

By |August 11th, 2012|Tips|3 Comments
  • yummy-jello-pudding

Jello and fruit pudding



Remember these giant green jello concoctions that used to be called salads. Never understood how they could be called salads; anyway, these  are long gone (unless they can still be found at  cafeteria chains, haven’t checked).

I had a sudden urge for something easy and refreshing and figured, why not? What’s wrong with going the easy […]

By |August 10th, 2012|Sweets|7 Comments
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Eggs and awarma flatbread (Man’ooshet bayd w awarma)



This is one of the many flatbreads or man’ooshe that can be ordered from the neighborhood bakery for a quick and filling breakfast. Here, the dough is rolled onto a pizza pan, the eggs are quickly whipped and mixed with some awarma (lamb confit) and baked in a very hot oven for 15 minutes […]

By |August 8th, 2012|Salty|17 Comments