Here is a traditional (and ancient) Middle-Eastern pudding that can be prepared very easily with ingredients from any mainstream supermarket. It is named after the ninth century Caliph Ma’moun (revered by some and loathed by others). It is so simple to make, yet it is a celebratory dessert. It is also prepared for a special […]
Winter season offers one redeeming value: The availability of citrus of all kinds. I could easily drink half a gallon of fresh orange juice every day.
This pudding is a tad fancier than the traditional muhallabieh that my grandmother used to make weekly with powdered milk. I used blood orange juice for the bottom […]
It dawned on me that Easter is coming up when I saw rows of chocolate eggs all over the chocolate stores in Beirut; figured I needed to come up with something quick. My mother subscribes to a French weekly women’s magazine and leafing through it I found what I was looking for; their recipe […]
I was reminded recently (after a glorious lunch at Kamal’s) how wonderful our homey muhallabieh can be. It is perfect in many ways; it takes less than 5 minutes to prepare, it does not require many ingredients (milk, sugar, starch or rice flour, flavoring), it is very versatile. I had just never tried it […]
I was leafing through a Donna Hay magazine and saw: “Make & Freeze”, molten chocolate puddings. Now that’s a concept that really hits the spot! Do you ever find yourself wishing you could have something chocolat-y, and resorting to a mediocre candy bar as the only available option?
The idea is to make these ahead […]
Remember these giant green jello concoctions that used to be called salads. Never understood how they could be called salads; anyway, these are long gone (unless they can still be found at cafeteria chains, haven’t checked).
I had a sudden urge for something easy and refreshing and figured, why not? What’s wrong with going the easy […]
This could be considered the Levantine equivalent of oatmeal pudding, even though it is traditionally served on certain holidays such as New Year’s eve or St Barb or on the occasion of a baby’s first tooth. This version is flavored with orange blossom water only. Other versions include anise and cinnamon.
It is of the […]
After Oum Ali, this is another great dessert from Egypt and Eastern Libya. A version of this dessert is explained with step-by-step photos in an excellent site for anybody interested in Libyan food and traditions. Another version I found in Lebanese chef Marlene Mattar’s cookbook, Maedat Marlene.
This is a simple dessert: Cook the pumpkin […]
This is a simple milk “cream” that is prepared over the stove in 5 minutes with milk, starch and flavoring. It is similar to the muhallabieh, except here rose water is used (and starch instead of rice flour). It was traditionally consumed for breakfast according to Fayez Aoun, author of 280 recettes de […]
Do you like to end your main meal with a touch of sweetness?
I don’t really want a thick slice of cheesecake; just a little something sweet, not too sweet, just right.
Ashtalieh is a cream pudding; it comes from ashta, which is the Arabic word for cream; here, I simply added a handful […]