Category Archives: eggs, omelettes, savory crêpes

Quiche

Was it in the eighties that quiche were in vogue? I can’t pin-point the exact date, but I remember everybody being enthralled with quiches, and a slogan “real men don’t eat quiche”; or was it real men eat quiche? Anyway, now it seems we are back into depriving oneself of certain types of food, depending […]
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Chard stalks omelet (Ejjet dulu3 el-selek)

Swiss chard (or any greens for that matter) are always sourced locally; I buy mine from Ibrahim, who set up his street cart inside the courtyard of a half-demolished house. In Lebanese kitchens, Swiss chard is split in half between the leaves and the stalks. The leaves are stuffed just like grape leaves or shredded […]
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Mashed potato fritters

In chef Marlene Mattar’s latest cookbook Maedat Marlene men Halab, she mentions that these Aleppian potato fritters were traditionally made  in a dish such as the one pictured above; lucky lady who got to spend time in Aleppo before the tragic mayhem; since Aleppo has the well-deserved reputation for exquisite gastronomy, I was dying to try […]
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Eggs in spinach

A delightful Iraqi dish of eggs baked in spinach; I added a few diced bell peppers for color. I have made it with both frozen chopped spinach and whole-leaf fresh and the fresh spinach is way superior in taste and appearance.  INGREDIENTS: 1 bunch spinach, or a bag of washed spinach or baby spinach 4 […]
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Tuna omelet

The idea for this omelet came from Joel Robuchon’s book on his Sunday menus (Les Dimanches de Joel Robuchon); the famed French chef is known for his classic, down-to-earth cuisine and this one was entitled omelette du prêtre or priest omelet. It is a perfect solution when you have just a few minutes to spare. […]
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