My mother these days spends most of her time reading and one of her weekly subscriptions is a French magazine called Femme Actuelle. It is sort of the French equivalent of Good Housekeeping (is that still in circulation?). The magazine contains a medley of mostly informative and practical articles on many topics, with (of […]
I have adopted my friend’s Kerene expression “it is a no-brainer!”; well, this stew and all its cousins in the Lebanese kitchen, are a no-brainer. Grab 1/2 pound of stew meat, (a few bones as well if your butcher will part with them), a vegetable, fresh or frozen, and a pound of tomatoes fresh […]
The name of this dish in Arabic is “burnt his finger”. Presumably this is such an irresistible food a child burnt his finger eating it without waiting for it to cool down. Prior to making this I was unconvinced; how can something so simple be that good? it is just rice cooked with onions, […]
Can’t get any more down home than this! I have seen this pan not only at home growing up but on the table of all my schoolmates. It is cafeteria food, Lebanese-style. Kafta patties (a meat mix with chopped parsley and onion) are topped with sliced potatoes and tomatoes and baked. Simple, but satisfying.
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: […]
Proof that simple is best. Eggs are poached in a tomato sauce made with lots of onions, ripe tomatoes and some garlic; scooped up with pita bread. A mouthwatering luncheon or brunch item from the Lebanese rural cuisine.
8 eggs, size small (depending on the size of the tomatoes)
2 large onions, chopped
4 cloves of garlic […]
A traditional vegan eggplant stew, this one is made with winter eggplants (which have very few seeds). In addition, the eggplants slices were merely roasted with a dab of oil, instead of fried as is the tradition. I am happy to report that foregoing the frying does not take away the flavor; the mussaka […]
A simple tart in which the flavor of the tomatoes really pop. The key is to have a buttery and very crisp crust, which contrasts with the soft texture and intensified flavor of the tomatoes. Rub the crust with a good mustard prior to baking, drizzle the croustade with a bit of olive oil […]
This potato kafta is a delicious twist on the usual kafta: The potatoes are boiled then mixed with the meat and flavored with a garlicky cilantro pesto.
The kaftas are shaped like burgers and can be pan-fried, grilled or baked with a slice of onion and tomato on top.
1 pound of lean (95%) ground beef […]
Ever had samkeh harra?Samkeh harra is a glorious dish that is served at buffets at big parties like weddings for example; it is a large fish (loukoz, a type of sea bass), baked whole (head and tail included) and served encased in a tahini and herb sauce with a touch of red chili pepper […]