lemon juice

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Potato hummus with lamb

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 […]

By |August 27th, 2011|Salty|19 Comments
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Taro fries with cilantro pesto


This dish is based  on a popular mezze item on the Lebanese table called batata harra or spiced potatoes. In this plate, cubed potatoes are fried and coated in a cilantro, garlic and chile pesto and served lukewarm with quartered lemons.

I figured I would do the same here, except I cooked the […]

By |June 10th, 2011|Salty|23 Comments
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Mehshi (Stuffed veggies)


A common denominator to all people who live around the Eastern Mediterranean: They love to stuff their veggies!

In Lebanese cuisine, they are stuffed in two major ways: One includes meat and is served hot; the other is meatless and is served at room temperature.

The vegan variety of stuffed veggies is  used a lot […]

By |April 21st, 2011|Salty|29 Comments
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Winter tabbouleh


After this past National Tabouleh day contest in Beirut’s souk el tayeb, where tabboulehs of all stripes were entered, including a lovely one with pink geranium petals, I thought I would introduce my version of winter tabbouleh.

Tabbouleh is the national salad of Lebanon and our pride and joy; unfortunately most often than […]

By |February 17th, 2011|Salads|38 Comments
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Kafta balls with tahini dip


The traditional way to make this dish is to spread the kafta on a pan, slice potatoes, bake the meat and potatoes; then a tahini sauce (aka tarator) is poured all over and the dish is baked again and presented with the layer of potatoes and kafta smothered in tahini sauce. Scrumptious, hearty, wonderful, […]

By |February 4th, 2011|Salty|31 Comments
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Stuffed greens with lamb chops


This dish would be considered an event in a Lebanese household. Served with a bowl of yogurt and some lamb chops it is a meal fit for royalty or your most favorite people.

One word about the greens. In Lebanese cuisine, swiss chard is always used interchangeably with grape leaves; the reason is that […]

By |January 29th, 2011|Salty|42 Comments
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Egyptian Ful Mudammas (with poached eggs)


With this national  Egyptian dish, ful mudammas, I am expressing my solidarity with the long-suffering people of Egypt and wishing them courage and fortitude.

Ful (pronounced fool) is Egypt’s food of the common folk, prepared by street vendors who cook it in huge cauldrons overnight until it becomes meltingly tender. Foul is the Arabic word […]

By |January 28th, 2011|Salty|48 Comments
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Lamb chops on polenta


I don’t know about you, but my tastes are fairly straightforward when it comes to food. Take these lamb chops, grill or pan-fry them and serve them with any starch (polenta today) and there you go.

What do you think? Should we fancy things up a bit?

So, the only thing needed here is […]

By |January 27th, 2011|Salty|26 Comments
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Soup of lamb shanks and turnip greens


It happens to be cold and wet outside and you want something to warm you up and make you feel good.

That’s easy! Grab some lamb shanks and some turnip greens and get them going on the stove.

Did you ever eat the bone marrow of a lamb shank? You can pull it out with a […]

By |November 30th, 2010|Salty|20 Comments
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Chicken with potatoes and onions


My friend Kerene uses an expression which always makes me smile: “It’s a no-brainer!”

When I was fretting over a catering job that I felt ill-prepared for, her answer was: “Come on, Joumana, it’s a no-brainer!”

Well, this herewith is truly a no-brainer, Lebanese-style.

Stir-fry some chicken and veggies and add a typical homestyle Lebanese touch […]

By |November 28th, 2010|Salty|17 Comments