Category Archives: pizzas and savory pie

Three cheese quiche

  There is a fancy deli in Beirut called Aziz (they’ve been around forever) and they carry all the  French cheeses, American chips and salsa, Italian pastas, Thai curries  your little heart could desire; I was in a big hurry and got some Comté and some Beaufort (never tried it before). Beaufort (found out after the [...]
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Spinach and mozzarella pie (Tiella di spinaci)

I was not aware of the existence of tiellas until I struck up a Facebook  friendship with Nicola Tarallo, a native of Gaeta, Italy; apparently tiellas are a specialty of Gaeta, a picturesque fisherman’s town close to Naples. Nicola  himself has lived in the US here and there (including a stint in Dallas) and is back [...]
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Chard tart

I have found myself in Lebanon in times when a war was raging (many times); the latest crisis occurred 36 hours ago when the internet was cut off in the entire country for two full days. I mean, can anything be worse than that for a blogger? When I called the internet provider, the lady [...]
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Cheese beoreg in a pan

This beoreg version in a pan is for these days when the desire to make individual beoregs is muted. This will make enough for a party of 12, as an appetizer. Recipe is adapted from Anaheed’s cookbook. INGREDIENTS: DOUGH: 3 1/2 cups of flour 1 teaspoon of baking powder 1/2 cup of vegetable oil 1/2 [...]
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Swiss chard and tahini beoreg

The Armenian community in Lebanon has always fascinated me; I had Armenian friends in school, an Armenian dentist, knew Armenian musicians, carpenters, artists; we lived side by side, yet they spoke their own language and wrote in Armenian, a language that seemed mysterious, with letters that could not be deciphered even for someone fluent in [...]
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