This is a popular stew made especially in the Spring season when fava beans are freshly picked and offered on the side of the road going to the mountains or in the city’s greengrocers. A vegetarian version can be prepared by simply omitting adding the meat (and stock) to the stew and replacing them […]
Fava beans, pronounced fool in this part of the world, are a much beloved vegetable. They are made into a delicious salad when still young (and their pods still tiny), using the entire stalk. They are stir-fried in a garlic and herb sauce, smothered in olive oil, then boiled till tender. The stalks turn […]
A large number of Filipinos reside in Lebanon and this dish is inspired by a recipe from an article featuring Filipino cuisine in Fatafeat magazine (12/09 issue).
This chicken and veggie dish belongs to the category of no-brainers, with minimum fuss and maximum flavor from the coconut milk, ginger and garlic trio.
INGREDIENTS: 6 servings
1 Chicken, […]
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 […]
My mother subscribes to a French magazine, Femme Actuelle, which is always full of recipes. This is where I plucked the idea of making a broccoli soup with some green tea. Why not? Just substitute the chicken broth for the steeped green tea (minus the leaves) and that’s it!
INGREDIENTS: 6 servings
1 1/2 pounds (or […]
This soup is so easy to put together and delivers the kind of homey flavor that is the hallmark of a great winter soup.
The ingredients are thrown in the pot and left to simmer slowly; right before serving, a burst of flavor is added (garlic, olive oil and fresh lemon juice).
Recipe courtesy of […]
Will not speak for other expats, but this is the one dish that beckons after arrival. Something about that lemony, silky, garlicky, smokey eggplant cream is all that one needs to feel acclimated once again.
1 large shiny eggplant, about 1 pound
2 cloves of garlic
1 tbsp of tahini
Char the eggplant over an open […]
This eggplant dish is meatless however it will leave you totally satiated. The walnuts and bulgur do the trick: Paired with fresh pomegranate juice, pomegranate molasses, garlic and a touch of cinnamon, they deliver depth of flavor and a sweet/tart taste.
I came up with this last summer but go back to it whenever […]
This is a great mayo, minus the eggs, that can be prepared several days ahead for a BBQ. It consists of garlic, potato, oil and a dash of salt.
If you like mayo, but hate the thought of raw eggs, this is for you; it has exactly the same texture as mayo, with the added […]
This should conclude my hummus week (unless I feel the urge to make yet another hummus mañana); this is a classic potato with tarator (tahini) sauce, except I used (organic) sweet potatoes.
The lamb chops are marinated briefly in lemon juice, olive oil, garlic paste, Aleppo pepper and wild zaatar or thyme.
INGREDIENTS: Per potato (weight […]