• Lentil-tabbouleh

Lentil tabbouleh

National Tabbouleh Day is upon us and this is my (creative) version; (thought I would mention that before you jump the gun). INGREDIENTS: 6 servings

1 cup of green (large) lentils
1 large onion
4 cups of chopped Italian parsley
2 large tomatoes
2 tbsp of pomegranate molasses 
1/2 cup of olive oil (more to taste)
salt, to taste
1 tbsp of […]

By |July 3rd, 2012|Salads|16 Comments
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Beoreg with sujuk and cheese


Chef Ramzi in his The Culinary Heritage of Lebanon observes that Lebanon has no tradition of curing meat; meat curing was introduced to us by the Armenians who settled in the country and brought their traditions with them. Sujuk is one example and while the best sujuk can be found in certain Armenian outlets, […]

By |June 24th, 2011|Salty|21 Comments
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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
  • Pita-with-sfeeha-2

Sfeeha on pita

There is no question sfeeha is a masterpiece in the Lebanese kitchen.

What happens though when one does not have the time, energy or inclination  to make the dough, let it rise, roll it out,  pinch it gently into these adorable mini-meat pies, let them rest, bake, then serve  to a famished audience?

Enter sfeeha on […]

By |June 19th, 2011|Salty|33 Comments
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Yellow split-pea salad


This salad is made with yellow split-peas, avocados, tomatoes, onions and parsley; dressed in a tahini and yogurt dressing with lemon juice and lots of garlic. Very filling! (Don’t bother with a main dish with that!).

The salad is served in cabbage leaves which is a traditional vessel for tabbouleh in Lebanon. People would pick […]

By |May 3rd, 2011|Salty|31 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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Spring soup


I lived in Aix-en-Provence for six months after finishing up high school; Aix is a beautiful town in the South of France filled with picturesque courtyards outfitted with ancient fountains and majestic old mansions. I was supposed to be studying political sciences at the university, but I found the courses too depressing and spent […]

By |March 26th, 2011|Salty|33 Comments
  • Labneh-and-herb-salad-2

Labneh and herb dip


A fresh dip of labneh, our daily ritual growing up in Beirut. This labneh though is modified: instead of serving it with tomatoes and herbs separately, I am combining them: one scoop with a pita triangle and you will get it all!


12 ounces of full or low-fat yogurt
2 cloves of garlic
salt, to taste
1/4 cup […]

By |March 19th, 2011|Salty|45 Comments
  • Savory-crumble-with-veggies-and-bacon-3

Crumble with potatoes, bacon and squash


One thing I admire about French (and American) chefs: They have no qualms taking specialties from around the world and modifying them with the utmost confidence; now I don’t know who came up with the idea of a savory crumble but I see it on French cooking sites a lot.

This is inspired by […]

By |February 28th, 2011|Salty|34 Comments
  • chicken-soup-with-semolina-2

Chicken soup with semolina


This is a simple chicken soup thickened a bit with some semolina and flavored with cardamom; cardamom is a spice much beloved in the Arab world, actually said to have been used all the way back to the Pharaoh’s  time.

My mother hated cardamom so we never had it at home with coffee or […]

By |February 14th, 2011|Salty|30 Comments