Foraging wild zaatar

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I followed this man, Salah.

Zaatar is having a growth spurt this time of year and I happily accepted an offer from Salah, gentleman-farmer (originally from Egypt), to show me where and how to forage wild zaatar; there are several varieties of zaatar and this one is elongated and  called dukka; folks like to eat it in a salad or pickle it or mix it with cheese. This type of zaatar is not the one made into a mix with sumac and sesame seeds.

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Can you see zaatar in there? I could’n't!

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getting closer; now zaatar loves limestone, rocky soils, and lots of thorns

IMG_2316There it is! 

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Salah was showing me how to snip it with both hands, without touching the root. 

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Oh, saw some wild sage too! (called as3een in the Chouf and meeramieh in other regions).

Had fun, it was a short 2 minutes away; that’s the beauty of the Lebanese mountains. 

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Red lentil and bulgur pilaf

Red lentil and bulgur pilaf

I feel very fortunate to be able to escape from the hustle-bustle and super charged atmosphere of Beirut into the mountains every weekend; there, only 35 minutes away at 3000 feet altitude, lies a peaceful town surrounded by nature. After spending some time with a seasoned farmer who offered to show me where to find ( and forage) wild zaatar, I got home and realized that there was no food in the house save for some red lentils and a bit of  bulgur. Thankfuly the onions were right there in the garden and I snatched a few. This dish is the result.

INGREDIENTS:

  • 3 green onions, chopped including green tops (or 1 large onion)
  • 1/4 cup olive oil (3 tbsp)
  • 1 cup red lentils
  • 1/2 cup coarse bulgur (#3 or 4)
  • Spices: Salt, dash of black pepper, 1 tsp cumin
  • 1 tbsp pomegranate molasses
  • 1 tbsp red pepper paste or tomato paste
  • 1 cup of chopped fresh herbs ( I used dill and zaatar and parsley)

Salah picking zaatar

Salah is picking zaatar from a field nearby.

1. Heat the oil in a soup pot; drop the chopped scallions and fry for 2 minutes; add the bulgur and stir to coat with oil; add the red lentils, the spices (less the salt) and the red pepper paste and pomegranate molasses and 3 cups of water with the bouillon cube; cover and bring to a simmer. Simmer for 30 minutes or until the bulgur and lentils are done. Uncover, add the salt to taste  and the fresh chopped herbs and serve.

NOTE: This dish tastes even better after a day or two.

Stream view

 

Red lentil and bulgur pilaf

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Carrot and cheese bars

carrot cake and cheese bars

Another version of a carrot and cheese cake I made a couple of years ago;  eating a bar feels more virtuous!

INGREDIENTS: 9″x9″ pan (or larger)

  • 2 large eggs
  • 6 ounces oil
  • 1 teaspoon vanilla
  • 1 cup raw sugar or regular
  • 1 tablespoon of grape molasses (optional) or honey
  • 1 tablespoon of orange rind (optional)
  • 8 oz carrots, shredded fine (4 carrots)

DRY:

  • 1 1/2 cup of all-purpose flour
  • 1 teaspoon of baking soda
  • 1/2 teaspoon of cinnamon
  • dash salt

Cheese layer:

  • 8 ounces of labneh or cream cheese or mascarpone, room temperature
  • 1 large egg
  • 3 tablespoons of powdered sugar
  • 1/2 teaspoon of vanilla extract
  • 2 Tbsp cornstarch

METHOD: Preheat the oven to 350F (180C)

  1. Place the eggs, sugar, oil, vanilla, rind (if using), grape molasses (if using) in the bowl of a mixer and beat at medium speed for 5 minutes until the texture is a bit thick, like a runny mayo. Meanwhile, place the dry ingredients in a bowl and mix with a wire whisk.
  2. Add the dry ingredients to the egg mixture;  fold the carrots  into the batter.  Make the cheese layer:
  3. Beat the cheese with the  powdered sugar, cornstarch  and vanilla until the cheese batter is smooth. Line the pan  with parchment paper and pour the carrot cake batter into the pan in dollops, here and there. Pour the cheese batter  (also in dollops here and there). Bake until puffed up and dry, about 20 minutes. 

View in Fawara

View of a valley in the Chouf, Lebanon.

carrot cake and cheese bars-6

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Shawarma on hummus

copy hummus wmeat

One of the biggest advantages of living in Beirut is this: I can order this at my favorite deli. It comes with all the trimmings. The flavor is superb and I did not spend a second in the kitchen. 

If you are looking for a classic hummus recipe, click here. 

A beef shawarma recipe, click here. 

This dish can also be served with ground lamb fried with chopped onions. The pine nuts taste best fried in butter separately. 

shawarma maker

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Tuna omelet

omelette thon

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. A can of tuna, a few eggs, some herbs or a shallot are all that’s needed. 

INGREDIENTS: 2 servings 

  • 4 large eggs
  • 1/4 cup of chopped dill or parsley  or onion or shallots (or both)
  • 1 can tuna (3 oz)
  • olive oil, as needed
  • salt, pepper

Mix the ingredients in a bowl; heat 1/3 cup of olive oil in a skillet; pour the omelet and cook for a few minutes until set, pushing the uncooked batter into the hot skillet with a wooden spatula. Serve. 

copy omelet tuna

Deir in the ghtaytah

Last days of cool weather in Deir el-Qamar (Chouf mountains).

 

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