• zaatar salad

Zaatar salad

This is the epitome of the rural, traditional salad found in all Lebanese village homes. Lebanese folks would go out to forage some wild zaatar (wild oregano, called zubayr) and get back to make a quick salad. This salad is dressed with olive oil and a squeeze of lemon juice or sumac (when lemons are […]

By |February 22nd, 2015|Salads|3 Comments
  • fish

Fish spiced with wheat berry salad

An easy and flavorful meal in minutes, if the wheat berries are cooked ahead and safely stored in the fridge. A symbolic dish too, to celebrate the New Year. All the main components (fish, pomegranates and wheat berries) have significance in a lot of cultures located in the Middle-East.


Juice of one large lemon

1 pound […]

By |January 3rd, 2015|Salty|4 Comments
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Corn tabbouleh


Easy to a fault; I made this when I really was in no mood to cook; I conceded I’d soak some bulgur and chop a bunch of parsley (it had been washed and dried and waiting in the fridge, wrapped in kitchen towels and a plastic bag for at least 3 days). I was […]

By |May 26th, 2014|Salads|10 Comments
  • blog-romaine-salade

Easter salad from Syria


This salad of romaine lettuce and yogurt is served on Easter sunday in Aleppo, Syria (source: Mireille Doniguian, La Cuisine du Moyen-Orient). It needs to be prepared at the last minute, to keep the lettuce crispy. 

INGREDIENTS: 4 to 6 servings

1 Romaine lettuce, washed and dried

1 pound yogurt

1 teaspoon garlic paste (garlic mashed with salt in […]

By |April 20th, 2014|Salads|4 Comments
  • blog-wisteria-salad

Wisteria and carrot salad

One of the highlights of Spring was this giant wisteria fearlessly climbing fences, loaded with its lavender clusters of flowers. That was in Dallas, off the main road. In Lebanon, in the mountains, wisterias explode that time of year as well. I would snap shots of them every year, hoping that somehow the blooming […]

By |April 18th, 2014|Salty|8 Comments
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Fava beans in the stalks with cilantro sauce (Ful akhdar ‘ateh)


Fava beans, pronounced fool in this part of the world, are a much beloved vegetable. They are made into a delicious salad when still young (and their pods still tiny), using the entire stalk. They are stir-fried in a garlic and herb sauce, smothered in olive oil, then boiled till tender. The stalks turn […]

By |April 9th, 2014|Salty|10 Comments
  • tob-almo-salad

Green almonds salad (Salatet al-lowz al-akhdar)


The idea for this salad came from chef and cookbook author Marlene Mattar, one of my favorite Lebanese chefs. I, of course, had to make it my own by adding other ingredients. Her salad includes red leaf lettuce, sliced green almonds, arugula and feta cheese. I added sliced sun-dried tomatoes, purslane instead of arugula, […]

By |April 7th, 2014|Salads|14 Comments
  • blog-sad-tbouleh

Lying tabbouleh (Tabbuleh kezzabeh)

A very talented photographer I met on a job location was telling me about a tabbouleh called lying tabbouleh ( kezzabeh) ;  his grandmother had made it and its remarkable feature is the fact that it does not contain tomatoes. I scrambled for other sources that would mention this tabbouleh;  I found it in Lebanese celebrity […]

By |March 23rd, 2014|Salads|11 Comments
  • khoshaf-bowl-dupl2

Dried fruit salad (Khoshaf)

This used to be the dessert of choice to offer whenever someone dropped by unexpectedly during the Winter season; for one thing, it is extremely easy to prepare, it can last for days in the fridge, it is delicious and nutritious. Paired with a cup of coffee, what could be better?

INGREDIENTS: 4 servings

2 cups […]

By |December 5th, 2013|Sweets|4 Comments
  • salatet-zaatar1

Zaatar salad (salatet zaatar akhdar)


Zaatar comes in many varieties in Lebanon; heard from a couple of sources that the total count was in excess of 133! The one above is called green (akhdar), and gets foraged and used in salads. The equivalent could be wild savory. It is pungent and good with grilled meat as well. Chef Mattar […]

By |August 16th, 2013|Salads|15 Comments