This super easy lamb stew (called ‘aleb khodra) is almost identical to a French lamb stew called navarin printanier. The only difference is no eggplants are featured in the French one. The idea is to first cook the meat chunks (preferably with bones) and onions in water and herbs to make a good stock. Seasonal […]
I will admit that this is not the most photogenic dish out of a Lebanese table; but boy is it tasty! For some reason, cabbage leaves are tougher in the US and it is a challenge to get them silky soft. In any case, long and gentle simmering is required here.
Learned of a great […]
One of many stuffed vegetable dishes (mehshi) from the region; this one is most likely Aleppian (Syrian) or Palestinian. It is very simple, with minimal spices (black pepper, a touch of cinnamon). The only difference with the Lebanese-style stuffed veggies is the sauce. The sauce is made with tamarind and water (and lots of […]
Here is what I’d do if I had no Lebanese or Armenian butcher nearby who could make these delicious sausages. I’d simply get another, similar, type of sausage and fix them the Lebanese way: Fried or grilled and drizzled with a touch of pomegranate molasses.
These tiny sausages called makanek are made with lamb or beef […]
I was thinking about my friend Phoebe and how fun it was to cook together. She taught me a few of her kitchen secrets and we would exchange stories about her native Egypt and my native Lebanon; Phoebe loves Lebanese food; she remarked to me once “you know, your food is very healthy you […]
The recipe for this dish was generously shared with me by a lady chef who told me that it comes from Tripoli, Lebanon’s Northern coastal city. It is simpler to make than other eggplant and yogurt dishes and just delicious; the eggplant is silky and the cooked yogurt sauce light; the ensemble is divine. Recipe […]
I was in Erbil, Kurdistan (Iraq) for a few days recently; I visited the Bazaar in front of the old Citadel, of course, and neighborhood markets; I noticed that the vast majority of dry goods were imported from Turkey; in addition, there were a few items from Iran and I brought back Iranian saffron […]
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 […]
One of Lebanon’s prominent chefs, cookbook author and cooking instructor is Marlene Mattar and her latest cookbook features the cuisine of Aleppo in Syria (Maedat Marlene min Halab). This dish caught my eye: It is a pilaf of white rice with roasted green wheat aka freekeh as well as ground lamb, onion and nuts. […]
Awarma is the word used to indicate bits of lamb preserved in lamb fat; it is usually prepared in rural areas and the jars are used up throughout the year to flavor one dish or another; the fat used is from the lamb tail and that variety of lamb (fat-tailed sheep) is not raised […]