Monthly Archives: October 2012

  • Tershek-kunder
    facebooktwittergoogle_pluspinterest

Pumpkin stew (Tershek kunder)

 

Pumpkins are here! 

An easy and delicious stew to put together from my friend Asma, who is of Kurdish origin (Mardin, Turkey). Grab some stew meat (lamb with bones if you like, or beef), onion, tomatoes, pumpkin and a handful of chickpeas. Douse with lemon juice. Serve with bread or rice or bulgur.

INGREDIENTS: 4 servings

2 […]

By |October 29th, 2012|Salty|21 Comments
  • fondant-in-a-ramequin-5
    facebooktwittergoogle_pluspinterest

Chocolate molten puddings

 

 

I was leafing through a Donna Hay magazine and saw: “Make & Freeze”, molten chocolate puddings. Now that’s a concept that really hits the spot! Do you ever find yourself wishing you could have something chocolat-y, and resorting to a mediocre candy bar as the only available option? 

The idea is to make these ahead […]

By |October 27th, 2012|Sweets|18 Comments
  • hummus-with-turmeric
    facebooktwittergoogle_pluspinterest

Hummus, Iraqi-style

 

A mere five years ago, you would have suggested I try a different spice or version of hummus and I would have certainly given you a very dirty look. Today,  any version that meets my taste buds is A-OK. (Heck, even Lebanese starred chefs are foregoing tradition and presenting hummus with different combos of […]

By |October 25th, 2012|Salty|24 Comments
  • single-serving-fatte-3
    facebooktwittergoogle_pluspinterest

Eggplant casserole (Fattet betenjan)

 

Hardly any dish in the Middle-East is more finger-licking or easier to prepare. Layer a food with fried pita croutons and a  yogurt sauce flavored with tahini and a touch of garlic; oh, and a sprinkling of butter-fried nuts to top it off.

Above is a diet version of the eggplant fatteh which is poor […]

By |October 24th, 2012|Salty|12 Comments
  • hold-it-for-a-sec
    facebooktwittergoogle_pluspinterest

Rose marshmallows

 

You’d be making marshmallows often if you knew how easy they are to make; I found out this weekend, when I decided to make them as a distraction from the palpable tension in the city (and the country in general). 

Funny thing is found out my blogger friend Nadji had posted an identical recipe (except […]

By |October 22nd, 2012|Sweets|8 Comments
  • red-chili-pepper-soup
    facebooktwittergoogle_pluspinterest

Red hot chili pepper soup

 

 

This soup is made with leftover meat (if you have a T-bone steak laying around or a pot roast); I used stew meat and broth, some beans (this season’s crop), a good amount of red pepper paste and threw in a red chili pepper for good measure. 

INGREDIENTS:

1/2 pound of leftover meat cut into chunks […]

By |October 19th, 2012|Salty|15 Comments
  • nettle-water
    facebooktwittergoogle_pluspinterest

Nettle tea (Chai korrass)

 

Nettle is a wild herb that stings; it grows everywhere and people pretty much leave it alone. It has however extraordinary properties and in the Shouf region in Lebanon, people forage it and make a distilled water with the leaves to drink as a tea with some hot water and a sweetener. Taste is […]

By |October 18th, 2012|Drinks|6 Comments
  • bread-pudding-2
    facebooktwittergoogle_pluspinterest

Bread pudding

 

My mom, who has aphasia, was pointing excitedly at a photo in her favorite magazine, Femme Actuelle. A quick glance at the ingredients, stale brioche, eggs, milk, raisins, rum, OH! I get it! She wanted to have  bread pudding. That is her favorite dessert, after all. 

The great thing about bread pudding is that it […]

By |October 16th, 2012|Sweets|8 Comments
  • sumac-2
    facebooktwittergoogle_pluspinterest

Sumac

 

Sumac is mentioned a lot in this blog, because it is such an intrinsic part of Lebanese and Levantine food in general; however, I need to caution anybody who lives in the US or Canada that the sumac in your area that grows wild is (unlike the one in Lebanon and the Near East) […]

By |October 10th, 2012|Tips|13 Comments
  • blettes-du-Vendredi
    facebooktwittergoogle_pluspinterest

Chard and chickpeas (Nivig)

I thought I’d be done with chard until next year, but no, there’s more chard growing and this recipe is Armenian. And delicious. 

Interchangeable with any green, too, say spinach or kale. 

INGREDIENTS: 4 servings

1 bunch of Swiss chard or spinach or kale
1 onion
1 can of chickpeas
salt, Aleppo pepper or paprika (about 1  tsp)
 oil, as needed
2 […]

By |October 8th, 2012|Salty|13 Comments