Category Archives: chicken, fowl, duck, game

chicken, frog legs, fowl, game

Duck in walnut and pomegranate sauce (fesenjan)

I was recently gifted a duck  from Salah, an Egyptian farmer who returned from a visit to his farm and family in Egypt carrying with him seven ducks on the airplane; he explained to me that he’d made sure they were totally frozen. His family’s farm raises ducks as well as buffaloes, from three different […]
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Chicken biryani

The recipe for this dish was generously given to me by a (lady) chef who works for an NGO here in Beirut; biryanis (various versions of the original Indian biryanis) are popular in Iraq and in the Gulf countries where they are considered an important part of the local cuisine. The richness in spices in […]
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Pistachio chicken (Fustukiyyeh)

You are unlikely to find this dish in a contemporary Middle-Eastern cookbook; the recipe goes back to the 10th century. I read about it in La cuisine de Ziryab (Ziryab’s kitchen) by Farouk Mardam-Bey. The book is a collection of essays on traditional Arab ingredients such as figs, dates, olive, bulgur, chickpeas, artichoke, fava bean or saffron […]
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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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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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