vegan

  • cauliflower stir-fry
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Cauliflower stir-fry

Cauliflower is everywhere and this is delicious and easy. I wanted to veer away from the traditional Lebanese cauliflower mezze, which is parboiled then fried and served with tarator (tahini-based dressing). This is inspired by Iraqi and Indian cuisine with the use of turmeric, but without ingredients which may be hard to find like […]

Cauliflower stir-fry
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Cauliflower stir-fry
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Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Servings Prep Time
6 people 15 minutes
Cook Time Passive Time
15 minutes 10 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1. Place the cauliflower florets in a deep skillet with a cover. Add one cup of water and bring to a simmer. Let the florets cook and soften for about 10 minutes. Uncover and make sure the water has evaporated.
  • 2. Remove the florets and set aside. Pour the oil in the skillet and heat with the chopped scallions, add the garlic and dry spices and stir. Add the cauliflower back in the skillet and pan-fry stirring a bit, till the florets are coated with the mixture and take on a golden color. Taste to adjust seasoning and transfer to a serving platter. Serve warm if desired or at room temperature.
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By |July 29th, 2015|Salads|1 Comment
  • blackeyed peas in tomato
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Blackeyed peas in tomato sauce

I just had one week of R&R in Grasse and Nice, in Southern France. I met my Dallas neighbor and friend Mary there and we stayed in a restored monastery. The landscape in the region bears striking resemblance with the Lebanese one. I picked-up a cookbook and noticed similarities in the cuisine as well. […]

Blackeyed peas in tomato sauce
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Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 40 minutes
Blackeyed peas in tomato sauce
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Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 40 minutes
Servings Prep Time
4 people 20 minutes
Cook Time Passive Time
60 minutes 40 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1. Soak the peas in plenty of water overnight. Drain and set aside while you stew the onions and tomatoes.
  • 2. Heat the oil in a large Dutch oven. Panfry the onions till translucent and add the garlic last. Add the tomatoes and stew, covering the pan and lowering the heat, for about 15 minutes. Add the peas and an extra 2 cups of water and simmer gently about 45 minutes. Uncover and season to taste. If necessary, add the tomato paste halfway through the cooking for extra tomato flavor. Serve at room temperature with extra olive oil and pita bread.
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By |July 6th, 2015|Salty|1 Comment
  • cherry tomatoes bite
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Cherry tomatoes bites

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 […]

Cherry tomatoes bite
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Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Cherry tomatoes bite
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Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Servings Prep Time
6 servings 20 minutes
Cook Time Passive Time
0 minutes 0 minutes
Ingredients
  • 1/4 cup honey any flavor, add more if needed
  • 1/2 cup toasted sesame seeds toast in a skillet till golden for 10 minutes
  • 1/4 cup zaatar optional, or chopped nuts such as pistachios
  • 1 pound cherry tomatoes need to be juicy and flavorful
Servings: servings
Units:
Instructions
  • mise en place
    1. After washing and drying the tomatoes, set them aside. Pour the honey, sesame seeds and zaatar in small bowls. Cut the bottom of each tomatoes so that it stands easily on a plate. Reserve the cut bottoms for a salad. Prick each tomato with a toothpick and dip in honey, then sesame seeds or zaatar. Set on a plate and serve immediately or refrigerate till serving time.
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By |June 12th, 2015|Appetizers, Salty|2 Comments
  • Tomato soup
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Tomato soup with freekeh

Freekeh is an ancient grain used in the region for at least two thousand years. It is basically wheat berries picked early when still green and smoked over an open fire. Freekeh is cooked like rice and has a wonderful smoky flavor, lots of protein, minerals and iron, in short, it is a sound […]

Tomato soup with freekeh
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Tomato soup is served with freekeh, in a creative twist on the traditional use of roasted green wheat.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Tomato soup with freekeh
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Tomato soup is served with freekeh, in a creative twist on the traditional use of roasted green wheat.
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Servings Prep Time
6 people 20 minutes
Cook Time Passive Time
30 minutes 20 minutes
Ingredients
Servings: people
Units:
Instructions
  • freekeh
    1. In a saucepan, pour half the oil and place over medium heat for 3 minutes. Drain the freekeh well and pan-fry for a couple of minutes, stirring till the grains are coated in oil. Add 2 cups of water or stock, salt, pepper and bring to a simmer. Cover, reduce the heat and cook for 30 minutes until the freekeh has swelled and is tender. If it needs more water, add 1/2 cup at a time until it cooks thoroughly.
  • cook tomatoes
    In a large soup pot, heat the remaining oil and pan-fry the onion till golden; add the garlic and stir for a minute then add the tomatoes, chili pepper, tomato paste and remaining water or stock. Add the spices and bring to a boil. Reduce the heat and simmer for 30 minutes. Add the basil at the end. Purée the soup when it is thoroughly cooked, after tasting it to adjust seasoning. Serve it with the freekeh, combining the two in the bowl.
  • purée soup
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By |April 9th, 2015|Salty|3 Comments
  • wild green stew
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Wild greens and bean stew (hesh wmesh bel-zeit)

Spring is the best time for foraging in Lebanon. The mountains are covered with an explosion of wildflowers and greens and a large number of them are even edible. Fortunately, I have a friend up in the Chouf mountains (around 3000 feet alt.) and like all her friends and neighbors, she actually knows what she […]

By |March 31st, 2015|Salty|2 Comments
  • Edible flowers salad
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Edible flower salad

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 […]

By |March 29th, 2015|Salads|4 Comments
  • Dandelion stew
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Dandelion Stew

I bought some zereshk in an Iranian Bazaar event held every year in the basement of the Holiday Inn in downtown Beirut. Going there is a bit surreal. The hotel is  guarded by the army,  and its facade still bears all the marks of the fierce fighting that took place in its midst during the war […]

By |March 28th, 2015|Salty|8 Comments
  • 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|9 Comments
  • soupe au pistou
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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|11 Comments