Cauliflower fritters with Tarator sauce

  I know what you’re thinking! Cauliflower! How dull! Well, trust me, this dish will completely change your mind about this admittedly unexciting vegetable. In fact, you will first try one, just for kicks, then another, then you will not allow anyone to get close to the plate! You will...
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Biscotti (chocolate and orange)

    TO CHASE THE BLUES AWAY! These days I feel like retiring to a deserted island somewhere, never ever watching the news and just listening to the sound of the waves nearby. So I head to the kitchen instead  and bake a batch of biscotti! ( easy fix for...
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Labneh (yogurt cheese)

We were told in high school that Marcel Proust loved his madeleines, because when he would bite into one a flood of childhood memories would overtake him and he would experience bliss… I am willing to bet that for a large majority of Lebanese expats the feeling is similar when...
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Garlic paste

This is one of the essential items in Lebanese food. You can make it every week and store it in the fridge. Garlic paste or toom is used in a myriad ways: Slather it on pita bread when making sandwiches or falafel or sheesh tawuk Use it as an ingredient...
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Lentil and Swiss Chard soup

This is my all-time favorite soup! It is rustic, comforting, with the wonderful taste of lemon in the broth and it can be prepared in a snap! It is made up of ingredients which constitute an absolute powerhouse of nutrients! Lentils are rich in fiber, iron and magnesium ( good...
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Stuffed Cabbage Leaves (Mehche Malfoof)

An exquisite dish! the cabbage leaves meltingly tender and the meat and rice stuffing give a comforting feeling all permeated by the faint taste of lemon, garlic and mint. It can be partially cooked and frozen which makes it ideal for a party. This is Lebanese cuisine at its finest,...
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Kibbeh meat pie

Or what is commonly called kibbeh b’sanyyeh (kibbeh in a pan). I love the food processor! that way, instead of spending literally hours pounding and pounding in a corner of the kitchen like a slave I can get a kibbeh done in about 15 minutes if I plan ahead and have...
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Cilantro Pesto (Aliyyeh)

The Italians have their pesto, the French their pistou and the Lebanese have the cilantro pesto commonly called aliyyeh. It is a simple mixture of fresh garlic, cilantro and olive oil, sauteed for mere seconds till the fragrance is released and the ingredients bond together into a manageable paste. The...
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A Lebanese-American cooks…

  Hi! Kifak? Ça va? I am Joumana. I grew up in Beirut back when Lebanon was called the Switzerland of the Middle East.  My fascination with cooking developed when I was about 9 and was watching my grandmother Teta create food in our little kitchen. She lived with us, and since...
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