olive oil

  • a-helping-of-safsouf

Bulgur and cabbage pilaf (Safsouf)



 Today a man was offering homemade products from his village: Carob molasses, orange and rose water, tomato paste, olives, olive oil etc. When I asked him “How much” he replied “I will give it to you for free, my mother made these”. So I offered him what I thought was a great price for […]

By |January 18th, 2012|Salty|21 Comments
  • bol-de-lentilles-rouges

Red lentil and chard soup


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 […]

By |December 6th, 2011|Salty|26 Comments
  • Kaak-Algérien

Orange and olive oil cookies



A traditional Algerian cookie posted on Radia’s blog called twabaa; the ring shape of these Algerian cookies is similar to the Lebanese kaak flavored with anise or mahlab. The dough is richer (with eggs) but the cookies are plain and rather crunchy. Radia flavored hers with lemon rind and vanilla and coated them […]

By |October 19th, 2011|Sweets|27 Comments
  • MG_1121

Olive oil



There are so many olive oils out there; how does one tell if one is good versus another?

According to Kadri Kassir, owner of La Maison de l’Olive in Paris, France and himself from a family of olive growers in the region of San Simeon (Syria),  there are simple ways to tell.

Pour […]

By |September 27th, 2011|Others|14 Comments
  • drumsticks-with-pom-molasses

Drumsticks with pomegranate-cilantro sauce


If you are interested in saving some time and still having flavorful meals, why not make some cilantro pesto and freezing it? It will keep very well, for months, and if you make a bunch and fill up an ice-cube plastic tray with it, you can pull it out of the freezer and scoop […]

By |July 21st, 2011|Salty|17 Comments
  • pasta-salad1

Pasta salad


Heat is on, every day, unrelenting; I had been watering that basil bush hoping it would not succumb to the 100F plus temperatures; luckily it doubled in size in a few weeks and here is the result.

A pasta salad coated with fresh basil pesto and garnished with a handful of green beans and some […]

By |June 27th, 2011|Salty|22 Comments
  • red-lentil-fritters-3

Red lentil fritters


The challenge with these fritters is to infuse them with flavor as they tend to be bland on their own; so go ahead and add all the spices that your little heart desires and you will be rewarded with a delicious appetizer. Squeeze some citrus juice on the fritters before inhaling them, it will […]

By |June 22nd, 2011|Salty|21 Comments
  • Taro-fries-with-cilantro-pesto-2

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
  • Mashing-potatoes-Leb-style-2-550x404

The best mashed potatoes (Lebanese-style)


I remember it as if it was yesterday: Mom showing me how to mash potatoes; she grabbed a fork  pressing the tines a few times on the boiled potatoes, grabbed the olive oil and drizzled a thin filet swirling it around to cover most of the surface; sprinkled some salt and handed me the […]

By |May 16th, 2011|Salty|34 Comments
  • Morroccan-semolina-bread-with-olives-550x371

Matlouh with olives(Moroccan semolina bread)


Mary, my next-door neighbor, dropped in with a panicked look on her face: Apparently all the best bakeries in Dallas had run out of scones, and what was she to do regarding her party at 6 AM in the morning (to watch the royals get married); a quick jaunt to joyofbaking.com and a little […]

By |April 28th, 2011|Salty|20 Comments