• fg-makhlama

Eggs in meat sauce (Makhlama wbeyd)

This is a delicious Iraqi dish I sampled last Summer when visiting Iraqi friends. It is perfect for brunch and easy to prepare.  INGREDIENTS: 4 TO 6 Servings

2 tablespoons oil
1 large onion, chopped
1/2 pound ground meat
salt and pepper, to taste
3 tomatoes, peeled and diced or 1 14-oz can (optional)
1 potato, diced (optional)
6 eggs

1. Heat […]

By |August 8th, 2014|Salty|1 Comment
  • w-ejjet-batata

Mashed potato fritters


In chef Marlene Mattar’s latest cookbook Maedat Marlene men Halab, she mentions that these Aleppian potato fritters were traditionally made  in a dish such as the one pictured above; lucky lady who got to spend time in Aleppo before the tragic mayhem; since Aleppo has the well-deserved reputation for exquisite gastronomy, I was dying to […]

By |January 22nd, 2014|Salty|18 Comments
  • egg-in-spinach-5

Eggs in spinach

A delightful Iraqi dish of eggs baked in spinach; I added a few diced bell peppers for color. I have made it with both frozen chopped spinach and whole-leaf fresh and the fresh spinach is way superior in taste and appearance. 


1 bunch spinach, or a bag of washed spinach or baby spinach

4 large eggs

salt, […]

By |August 24th, 2013|Salty|12 Comments
  • omelette-thon1

Tuna omelet

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 […]

By |April 21st, 2013|Salty|17 Comments
  • IMG_2254

Eggs and awarma flatbread (Man’ooshet bayd w awarma)



This is one of the many flatbreads or man’ooshe that can be ordered from the neighborhood bakery for a quick and filling breakfast. Here, the dough is rolled onto a pizza pan, the eggs are quickly whipped and mixed with some awarma (lamb confit) and baked in a very hot oven for 15 minutes […]

By |August 8th, 2012|Salty|17 Comments
  • green-bean-kuku

Persian green bean omelet (Kuku)


Every culture has its omelette and I was always charmed by the Persian kuku; first of all, it has a fun-sounding name; secondly,  it is very elegant, light, (no cheese or crust in it) and versatile; finally, it is  the perfect party dish, since it can be served at room temperature and  prepared ahead.

This […]

By |June 20th, 2012|Salty|7 Comments
  • Garlic-shoots-hash

Garlic scapes and egg


Fresh garlic is not a common sight, even in Lebanon where so much of the garlic available in stores is imported from China. These came from Ibrahim’s cart (see previous post) and were so fresh, we used the stems to make a delicious hash with eggs. It may not look like much but the […]

By |June 18th, 2012|Salty|20 Comments
  • eggs-poached-in-tomato-sauce

Eggs poached in tomato sauce (Bayd bel-banadoora)


 Proof that simple is best. Eggs are poached in a tomato sauce made with lots of onions, ripe tomatoes and some garlic; scooped up with pita bread. A mouthwatering luncheon or brunch item from the Lebanese rural cuisine.


 8 eggs, size small (depending on the size of the tomatoes)
2 large onions, chopped
4 cloves of garlic […]

By |May 8th, 2012|Others|11 Comments
  • eggeh-koussa

Zucchini fritters


A great way to use some leftover zucchini; in Lebanon, these fritters are made with the zucchini pulp leftover after they have been cored for stuffing. Simply grate or shred the zucchini in a food processor, add a bit of grated onion, garlic paste and lots of chopped herbs and fry them in olive […]

By |April 3rd, 2012|Salty|23 Comments
  • 2-slices-of-toast

French toast (savory)



An idea gleaned from Nathalie’s blog,  cuisiner, tout simplement. Prepare the basic batter for a French toast: Eggs  beaten with milk; flavor it with tomato paste, dip in Parmesan; fry in butter.

I like the French name for French toast: Pain perdu (lost bread).

I have adapted her recipe by adding some spices to the batter […]

By |October 15th, 2011|Others|11 Comments