Red lentil patties (Adass ballou’)


I learned about this dish through my friend Asma, who is of Kurdish origin. It has all the attributes of a warm weather meal; it is served at room temperature with fresh veggies and a glass of ayran. Light, but filling. Easy to master and versatile (use any spices you like). 

  • INGREDIENTS: 6 servings
  • 1 cup red lentils, rinsed under tap water and drained
  • 4 cups water
  • salt, pepper, to taste
  • 1 tablespoon pomegranate molasses
  • 1 teaspoon cumin
  • 3/4 cup fine bulgur 
  • 1 cup chopped herbs (parsley or cilantro)

1. Boil the lentils in the water until they disintegrate and soften; add the bulgur and spices. Cover and let the mixture rest for about 15 minutes. Add the herbs and mix enough until the mixture gets a bit doughy. Shape into patties or kibbeh as shown in the photo above. Serve with raw veggies and yogurt drink.

red lentil patties

NOTE: The lentil patties can be fried in olive oil. Variations to this recipe include adding a chopped onion to the dough, or pan-frying the onion then adding it; also nice is the addition of a touch of chili paste if you like a bit of heat.

If the mixture is too “wet”, cook it a bit longer to get the right consistency, OR add more bulgur.


Saffron/Cantaloupe smoothie

Saffron drink dupI brought saffron with me from Dubai. The heat index here in Beirut did not call for a huge biryani.  I had to come-up with something refreshing that would pass muster. The twenty-something that I hang out with are smoothie experts.  They approved.  Inhaled, in fact.

INGREDIENTS: 2 servings

  • 1 cup milk 
  • 1 pinch of saffron
  • 2 tablespoons honey
  • 1 small canteloupe (about 2 cups cut-up)
  • 1 banana
  • pistachios, garnish (optional)

infuse milk w:saffron 1. Heat the milk and sprinkle the saffron over it; let it infuse away from heat, then refrigerate for a couple of hours or longer. Place the saffron-flavored milk, the honey, canteloupe, banana in a blender and purée the mixture. Serve cold or with crushed ice if desired. Garnish with chopped pistachios for a Lebanese touch. saffron drink


NOTE: You can substitute almond milk for a vegan version. 


Brownies with fig jam


blog br

 These should be called Marie’s brownies; my eight-year old niece came up with the idea of adding dried fig jam to the dough. Her face beamed when I told her these brownies would bear her name on the blog.   Marie had been planning since the age of six to become a chef. Last weekend, I showed her how to make brownies. She donned an apron and her face was eager and focused when we started the lesson.

First came the technique of beating the eggs and sugar till the mixture “forms a ribbon”; melting the butter gently, then mixing the cocoa powder. Pouring the flour, baking powder and salt in a bowl and fluffing the mixture with a whisk. 

We could not find any vanilla extract. Marie suggested using some fig jam instead. The resulting combo was perfect, and I learned something new. 

INGREDIENTS: Makes 16 brownies

  • 2 large eggs
  • 3/4 cup brown sugar
  • 3 tablespoons fig jam
  • 6 ounces unsalted butter
  • 6 tablespoons cocoa powder
  • 3/4 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

 1. Beat the eggs with the sugar in a mixing bowl till thick, pale-colored and the mixture forms a ribbon. Meanwhile, gently melt the butter over the stove (or in the microwave); mix in the cocoa till combined. Cool a bit then add to the egg mixture along with the jam.. Add the flour mixed with the baking powder and salt. 

2. Pour into a brownie pan lined with baking paper and bake in a preheated 350F oven for about 20 minutes. Cool and serve. 



Iranian eggplant and tomato dip (Mirza Ghassemi)

blog mirza

My childhood friend Constantin took me out  in Dubai to a really fancy Iranian restaurant, knowing that I love Iranian cuisine. He ordered a medley of dishes including this one called mirza ghassemi, which I had never tasted before. One bite and I was enraptured. It was light, full of tomato and garlic flavor, and spiced with turmeric. It was served with fresh naan bread that the chef cooked in his tandoor oven to order. 

I got back to Beirut vowing that I would learn how to prepare Mirza ghassemi. Even though this dish uses ingredients familiar to the Lebanese, such as eggplants, tomatoes and garlic, the way they are put together is completely different. The turmeric  reminded me a lot of Iraqi cuisine. I guess since the two countries are neighbors, there are some commonalities in their food. In any case, it is easy to prepare, it is served at room temperature, and it is a perfect appetizer if one is looking for a change from baba ghannouj

INGREDIENTS: 6 to 8 servings

  • 1/3 cup vegetable oil or olive oil or ghee
  • 1 heaping tablespoon garlic paste
  • 1 ½ teaspoon turmeric
  • 1 jar  pulp of eggplant (about 1 pound) or 1 pound of eggplant charred over a BBQ grill, peeled, drained and mashed
  • 1 ¾ pounds peeled diced tomatoes or 2 cans of diced tomatoes in their juice
  • ¼ cup tomato paste (if using fresh tomatoes)
  • 2 large eggs, whisked in a bowl with a fork
  • Salt, to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  1. In a large and deep skillet over medium heat, pour the oil and warm for 3 minutes; add the mashed garlic and stir a few seconds till it sizzles; add the turmeric and stir for 10 seconds; add the pulp of eggplant and stir a few seconds till all the ingredients are combined. Lower the heat and cook gently for about 5 minutes. Add the diced tomatoes and tomato paste (or canned diced tomatoes) and stir for 4 minutes longer. If the sauce is too thick add ½ cup of water; simmer the mixture over gentle heat for about 10 minutes or until it dries-up and the oil surfaces around the pan.
  2. Pour the whisked eggs all around and stir gently with a wooden spoon until the eggs are cooked, about 4 minutes longer. Add salt and pepper and adjust seasoning to taste. Serve at room temperature with flatbread or pita bread. Mirza ghassemi can also be served with a platter of fresh herbs, and a bowl of yogurt dip (or white Paneer, Feta cheese or Double Crème if desired).


  • The garlic paste is obtained by mashing 8 garlic cloves in a mortar (or mini-blender or processor) with one teaspoon of salt till creamy.
  • The yogurt dip is prepared by mashing roasted shallots or onions with yogurt and seasoning it with salt.
  • The herbs on the platter could be fresh mint, purslane, fenugreek, oregano, dill, etc. The platter could include radishes.
  • The cheese is a traditional Iranian white cheese similar to the Lebanese double-crème or feta.

 dup Mirza









Pomegranate drink

blog pom drink

This drink is inspired by a punch I had at a beach wedding in Lebanon; one of these lavish weddings that take place in the country, making you feel like you are in a world of fairy tales. 

 To reproduce this drink, I am going to insist that fresh pomegranates be used.

INGREDIENTS: 4 servings

4 large sweet pomegranates

1 ½ tsp rose water

Syrup made of 1 cup of sugar and ½ cup of water with a teaspoon of lemon juice.

½ cup pine nuts (previously soaked in 1 cup of water for one hour)

  1. Make the sugar syrup; place the sugar and water in a saucepan; bring to a boil; simmer for 5 minutes then add the lemon juice. Cool the syrup.
  2. Peel the pomegranates and place in the bowl of a food processor; run the machine for a few seconds; transfer the contents of the bowl to a large sieve and press to extract as much juice as possible. Transfer the juice to a bowl.
  3. Add ½ cup of syrup and the rose water. Taste and add more if needed. Stir. Transfer to serving glasses and drop 2 tablespoons of pine nuts in each glass; keep in the fridge until serving.

fg pom drink

blog pom blossom



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