vegetarian

  • quinoa fritters
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Quinoa hotcakes

Wild fresh dill (shomar) is plentiful in Lebanon this time of year. I had no excuse whatsoever not to pick a good handful (it smells like anise when rubbed slightly), and make these hotcakes. It is the traditional way in the rual areas to forage wild dill and make fritters with some added flour.  I just had […]

Quinoa hotcakes
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Quinoa with eggs and fresh herbs makes delicious hotcakes
Servings Prep Time
12 hotcakes 20 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
12 hotcakes 20 minutes
Cook Time Passive Time
15 minutes 15 minutes
Quinoa hotcakes
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Rate this recipe!
Quinoa with eggs and fresh herbs makes delicious hotcakes
Servings Prep Time
12 hotcakes 20 minutes
Cook Time Passive Time
15 minutes 15 minutes
Servings Prep Time
12 hotcakes 20 minutes
Cook Time Passive Time
15 minutes 15 minutes
Ingredients
Servings: hotcakes
Units:
Instructions
  • 1. Bring the stock to a boil in a saucepan and drop the quinoa, stirring slightly. Simmer for 15 minutes until cooked and the liquid has evaporated. Set aside to cool.
    till holes form
  • 2. Mix the remaining ingredients and combine with the cooled quinoa. Pour into a lined cupcake pan and bake in a preheated 350F oven for about 15 minutes or until puffed and golden on the top. Serve warm or at room temperature with the trimmings if desired.
    ingredients
Recipe Notes

bake quinoa hotcakes

bake quinoa hotcakes

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By |April 23rd, 2015|Salty|2 Comments
  • lasagne
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Spinach lasagne

After weeks of restrained eating prior to the Easter feast,  we are finally loosening up with a simple, yet luscious lasagne stuffed with fresh steamed spinach and coated in a creamy white sauce. This is Italian-style cuisine at its finest, the way I learned to prepare it with the late Marcella Hazan as a […]

Spinach lasagne
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A vegetarian pasta dish
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Spinach lasagne
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A vegetarian pasta dish
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Servings Prep Time
8 people 20 minutes
Cook Time Passive Time
20 minutes 12 minutes
Ingredients
Servings: people
Units:
Instructions
  • 1. In a large saucepan, melt 4 tablespoons of butter and when it sizzles, add the flour and stir to form a paste; add the milk gradually, stirring constantly. Add the nutmeg and salt to taste and when the sauce has thickened, set aside.
  • 2. In a large pot, place the chopped spinach (stems and leaves) with a sprinkle of water. Bring to a gentle simmer and set aside as soon as the leaves wilt and soften. Transfer to a large colander and drain thoroughly, in order to keep it damp but not wet. Place the spinach in a bowl, add two tablespoons of butter and salt to taste and mix gently to combine.
  • Bring 8 cups of salted water to a boil and cook the lasagne according to the package instructions. When the paste is cooked but still firm (al dente), drain it and started assembling the dish.
  • Butter a rectangular serving dish generously; ladle some white sauce, cover with cheese and spinach and add the lasagne. Keep layering with a coating of white sauce, cheese, pasta and spinach . Ladle white sauce and cheese over the last layer of lasagne. Right before serving, bake in a 350F oven for 30 minutes until the top is bubbly and a brown crust has formed and a knife inserted in the pasta comes out hot. Serve immediately.
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By |April 4th, 2015|Salty|5 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
  • Blog-white-bean-fritters
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White bean fritters (Ejjet al-fassoolia al-habb)

 

This dish of small white bean fritters comes from  Aleppo, Syria. It is very easy to prepare (once the beans are cooked, or canned), light, and served with a salsa I improvised. The neat thing here is once can vary the spices or herbs; just about anything goes with these white beans. The recipe […]

By |May 12th, 2014|Salty|8 Comments
  • blog-romaine-salade
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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
  • fg-quiche-aux-champ
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Quiche

Was it in the eighties that quiche were in vogue? I can’t pin-point the exact date, but I remember everybody being enthralled with quiches, and a slogan “real men don’t eat quiche”; or was it real men eat quiche? Anyway, now it seems we are back into depriving oneself of certain types of food, […]

By |April 16th, 2014|Salty|10 Comments
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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-harak-osba3o
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Lentil stew Damascus-style (Harak Osba’o)

The name of this dish, harak osba’o, literally means “he burnt his finger” ; in other words, it was so irresistible, he (or she) could not wait for it to cool. In American terms, finger-licking good!  There are several dishes bearing that name in both Lebanese and Syrian cuisine but this one really deserves it. […]

By |March 10th, 2014|Salty|12 Comments
  • dupli-beans-tomato-sauce
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Beans in tomato sauce

The more I study Lebanese cuisine (and practice it) , the more I realize that, by and large, it is a really simple and straighforward type of cuisine. 

Take this bean dish: Just beans, tomatoes and onions stewed for a while until thickened and that’s it! No mystery there. 

INGREDIENTS: 4 to 6 servings

1 lb beans, […]

By |October 30th, 2013|Salty|10 Comments
  • penne-with-labneh-sauce
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Penne with labneh tomato sauce

 

This is pasta in a jiffy with only 4 ingredients. The sauce is like the Italian vodka sauce, except I replaced the vodka with arak (Lebanese national drink with a strong taste of licorice); here only a teaspoon was enough.  I switched to labneh (drained yogurt) instead of cream. Happy Eid el-Futr to everyone who celebrates! […]

By |August 8th, 2013|Salty|11 Comments