pasta

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Lentil stew Damascus-style (Harak Osba’o)

The name of this dish, harak osba’o, literally means “he burnt his finger” ; in other words, it was so irresistible, he (or she) could not wait for it to cool. In American terms, finger-licking good!  There are several dishes bearing that name in both Lebanese and Syrian cuisine but this one really deserves it. […]

By |March 10th, 2014|Salty|12 Comments
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Manti

 

Manti or mante is a traditional Armenian dish; the closest Lebanese or Syrian equivalent to manti is shish barak, yet they are definitely not the same!

To make manti, you need the patience of an angel or (in my case) willing helpers; there were four of us filling these tiny little boats of dough with […]

By |January 9th, 2014|Salty|19 Comments
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Penne with labneh tomato sauce

 

This is pasta in a jiffy with only 4 ingredients. The sauce is like the Italian vodka sauce, except I replaced the vodka with arak (Lebanese national drink with a strong taste of licorice); here only a teaspoon was enough.  I switched to labneh (drained yogurt) instead of cream. Happy Eid el-Futr to everyone who celebrates! […]

By |August 8th, 2013|Salty|11 Comments
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Spaghetti with tuna, Asian-style

 I tend to cook Mediterranean food most of the time (duh).  I just had a can of tuna and spaghetti in the pantry, nothing else, and figured I’d make  spaghetti Asian-style, with a splash of soy sauce and lots of toasted sesame seeds. Luckily,  the garden in the mountain was in full bloom and […]

By |July 1st, 2013|Salty|9 Comments
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Tuna sauce on pasta

 

This is a poor man’s pasta dish that delivers a refined taste that will have you begging for more. If you can, use spinach tagliatelle or the best egg pasta you can find; luckily here in Beirut boxed pasta comes straight from Italy and this one cooks in 2 minutes. That leaves you 20 […]

By |November 13th, 2012|Salty|7 Comments
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Pasta a la gypsy

This crop of eggplants just won’t quit. A pasta dish was in order. This one was inspired by a recipe in an  ELLE cookbook  for an eggplant gratin called la Bohémienne (the gypsy). The recipe called for eggplants, tomatoes, onions and anchovies. Add whole-wheat penne in the mix and you’ve got dinner covered. INGREDIENTS: […]

By |November 9th, 2012|Salty|14 Comments
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Pasta with shrimp and avocado sauce

 

Summer is a perfect season for relaxed, no-fuss, cooking; this salad was prepared at the last minute with ingredients in my pantry and freezer; shrimp, whole-wheat boxed pasta, broccoli, avocados, and a medley of basic spices. Hearty but not heavy. Served with an avocado sauce just because I had some avocado laying around, and […]

By |July 25th, 2012|Salty|12 Comments
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Pasta shells in pumpkin sauce

 

This is probably the easiest pasta to prepare and frankly one of the tastiest. Simply cook some pumpkin, mash it and combine it with the pasta. Sprinkle cheese, some toasted nuts and dinner is ready!

INGREDIENTS:

6 oz. of shell or tube pasta 
1 pound of cut-up and peeled pumpkin
6 oz. of cheese (could be any melting […]

By |February 29th, 2012|Others|24 Comments

Bulgur, chard and pasta pilaf

Quick,  easy and rustic. Fry some chopped onion and when golden cook the chard a few minutes;  add the pasta then the bulgur and 15 minutes later, the dish is done.

Serve as a side dish with a roast chicken or some fish. Could also be used as a side with a  turkey or […]

By |December 16th, 2011|Others|18 Comments
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Pasta on portobello

 

If you are ever in the mood for pasta and mushrooms, this should fit the bill.

Lots of caramelized onions, lots of mushrooms, a bold amount of garlic and some feta or goat cheese to add creaminess and a bit of tartness.

I could not resist using the portobello caps as a vessel for the […]

By |November 1st, 2011|Others|29 Comments