In your opinion, what makes a person a foodie? I think one clue is to have food-related memories. Like the day my friend Connie offered us a plate of these dainty cheesy balls; the delight to discover the crunch, sweetness and juiciness of a fresh grape inside the creamy exterior. Since I never […]
A perfect Summer dish, this (vegan) stew is a mixture of bell peppers, tomatoes and garlic, all pan-fried in olive oil. It is served at room temperature and eaten with pita bread. It is considered an appetizer (mukkabalate).
INGREDIENTS: 4 to 6 servings
1/2 cup olive oil
3 bell peppers, one of each color or all green […]
I can imagine a Lebanese or Near-Eastern reader raising an eyebrow at the title of this post. In Lebanon, only chickpea-based dips (mixed with tahini) are called hummus. The reason is simple: Hummus means chickpea and the chickpea dip is actually called hummus m’tabbal, meaning seasoned chickpeas. In the US, hummus (tahini-based chickpea dip) has […]
There are two worlds in Lebanon: The urban world and the rural world. While Beirut residents would go out for sushi or burgers (American-style), rural folks scavenge nature for food and sustenance. Take the pine cones, for instance. I never knew until recently that the green ones were edible. Lebanese farmers in the fields […]
It took a bit of convincing to get the lady I was working with to attempt this one; well, I could see her point. This is not done here, first off. My argument was: We’ll just cook fish simply, with veggies and a few spices, but instead of keeping the fillets whole, we’ll cut […]
I discovered Bethany’s blog a few years ago and was impressed by the stylish designs and gorgeous photography. This Spring, I even met Beth in person with her team who tagged along; we had lunch in Beirut at one of these Ottoman-era houses converted into a funky coffee shop and talked about her recent […]
Even though these flowers are not used here in Lebanon (wonder why), I could not bear dumping them. They are easier to stuff than, say, grape leaves. I dipped them in a quick batter after stuffing them and fried them for a few minutes.
I discovered that in Turkey, these flowers get stuffed just like […]
I found this recipe in a cookbook I bought recently while in Kurdistan (Iraq); the cookbook was in Arabic and featured the recipes of a very popular TV cooking chef personality in the Arab world, Mrs Manal el-Alem. It took reading a few recipes until I realized the book had been pirated because none […]
Kibbeh is ubiquitous here; not only is it Lebanon’s national dish but it would be unthinkable to lay down a mezze table without having a plate of small appetizer-size kibbeh balls.
The idea to split the kibbeh open and stuff them with sweet things comes from Aleppo (Syria); kibbeh get stuffed with cherries, quince or […]
A great recipe from chef Marlene Matar’s latest book Maedat Marlene men Halab, a cookbook devoted to dishes from Aleppo (Syria); she calls this hummus Beiruti which means from Beirut, however she writes that the hummus is also called from Aleppo. I guess it straddles the two cities and that’s fine with us. Perfect […]