Celebrity global French chef, chef of all chefs, Alain Ducasse, did something stunning. No he did not throw his toque into his fireplace. He simply removed all meat items from his menu. La planète a des ressources rares, il faut la consommer plus éthiquement, plus équitablement (Planet earth has limited resources, one must use […]
I’ve discovered this farmer (and his produce) through a friend of my aunt’s. He apparently gave-up a lucrative job in finance to take-up his dream, farming. It is set-up like a CSA, with a basket of fresh picks delivered to one’s door every week. What thrilled me was that he always includes wild herbs […]
Shanklish is a wonderful cheese, very popular in Lebanon where it is incorporated into a salad, similar to the now famous Greek salad in the North America. I even read somewhere that it was invented by Kurdish nomadic tribes in the region. It is available in the US in all Middle Eastern stores and […]
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 […]
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 […]
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 […]
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 […]
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 […]
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 […]
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, […]