vegan

  • leek soup
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Leek and potato soup

My close friend Phoebe often jokes about how sparse my house is. One time she quipped “So, did you get rid of the beds today?”. I admit I have a tendency to get rid of things, even when it is not really warranted, it just feels cleaner.

Kind of like this soup, which is a […]

By |March 21st, 2015|Salty|4 Comments
  • Blackeyed peas stew
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Blackeyed peas and chard stew

This is my contribution for St-Patrick’s day (it is green!). I am too busy this week to create something more elaborate. It would (I am sure) please my friend and neighbor in Dallas, Mary, who is of Irish descent, and loves to drop by to sample my cooking. It is a a typical homestyle dish […]

By |March 19th, 2015|Salty|7 Comments
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Pistou soup (Soupe au pistou)

This famous soup from the county of Nice in the South of France is interpreted in a dizzying number of ways and is a traditional dish in the early Summer (or at least when basil is available). My friend Marcelle Dupuis, a native Niçoise (she speaks the local dialect), shrieked when I told her most cookbooks use […]

By |March 10th, 2015|Salty|10 Comments
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Quinoa mujaddara

It took me forever to cook with quinoa. I figured it was the latest fad and I wanted no part of it. Well, quinoa is what I used, reluctantly, to make this mujaddara and it was a success. EASY, YUMMY, and all the attributes of a perfect meal: VEGAN, nutritious and tasty. I did […]

By |January 19th, 2015|Salty|7 Comments
  • Bulgur pilaf
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Kurdish bulgur and turnip pilaf (Grar ba-shyallem)

While the food world is getting entranced with quinoa, I am steadfastly sticking to bulgur. I was delighted to find out that it is a whole-grain created by Kurdish tribes during the Crusades, around the 11th century. So much for some historical trivia. This is super easy and satisfying in a rustic, wholesome way. […]

By |December 16th, 2014|Salty|6 Comments
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Cream of wheat pudding (Ma’mouniyeh)

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 […]

By |July 20th, 2014|Sweets|14 Comments
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Lentil Tabbouleh (Tabboolet adass)

 

Enjoy this tabbouleh salad while relaxing on your Fourth of July weekend. This one has the advantage of lentils as one of the components, making it filling as well (if you add a lot of lentils as I did). Today in Lebanon, it is National Tabbouleh Day. 

INGREDIENTS: 

1 cup green lentils, cooked in 4 cups […]

By |July 5th, 2014|Salads|5 Comments
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Foraging with Um Elias

Um Elias and her husband of 50 years, Philippe, are part of a dwindling group of authentic Lebanese farmers. They married when she was 15, an acceptable age to marry off a girl in those days, and have raised six beautiful, intelligent and learned children. Even though Philippe is a sixth-generation Lebanese farmer, none […]

By |June 23rd, 2014|Others, Travel & Tourism|10 Comments
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Potato kibbeh (vegan)

 

For those of us who are squeamish about eating animal meat (and I am one of them), here is an alternative to the last post made with cooked potatoes, bulgur and herbs. To be perfectly honest, the dish could easily be served with some grilled sausage or kebabs. 

INGREDIENTS:

1 pound of cooked potatoes (such as […]

By |June 15th, 2014|Salty|16 Comments
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Peas and carrot stew

It is thanks to my dear aunt Wadad (90 years-young) that I discovered this stew. She had summoned me to her place telling me “it is urgent”. I got there, and was told to sit down; she proceeded to tell me why she had called; “you know”, she said, “next Sunday is Palm Sunday”. […]

By |May 29th, 2014|Salty|9 Comments