Monthly Archives: December 2012

New Year’s fritters (Mushabbak)

Happy New Year 2013. Fritters, aka  Mushabbak or Zlabiah INGREDIENTS: 8 servings 1 cup of flour 1 cup of cornflour 1 Tbsp. of dry instant yeast 1 Tbsp. of sugar 1/2 tsp. of cardamom (or mahlab) 1 liter (4 cups) of oil Sugar syrup: 2 cups sugar 1 cup water 1 tsp. lemon juice 1 […]

Chestnut soup

This is the soup we ate on Christmas Eve, made by my cousin Nicole who had lived most of her life in Paris (France) and moved back to Lebanon recently. One taste of that soup and I knew I would make it that week, it is that heavenly.  Read interesting stuff on chestnuts. Apparently North […]

Eggplant fritters and dip

Once in a while, it is great to indulge. Eggplant is the one veggie that really gets enhanced by an oil bath. Crunchy crispy on the outside and silky smooth on the inside and dipped in a creamy yogurt and tahini dip. Why not?  Happy holidays! INGREDIENTS: 4 servings 1 lb eggplant  Batter: 3/4 cup […]

Knefeh ice-cream

Rushing to get things done on Christmas Eve and I want to wish everyone a wonderful holiday season! This ice-cream came from a deli in Beirut that has been around since 1955 called Aziz. It is called knefeh ice-cream;  had a quick chat with the chef who invented it, Chef Jihad Nohra. Well I did […]

Garlic paste and a giveaway

This garlic mortar is used daily here in kitchens; years ago I even brought one back with me to California because I missed it and could not find it anywhere; now, these are sold in all Middle-Eastern grocery stores and I have since bought several.  I want to stress that a garlic press or simply […]