Oatmeal cookies

This time of year, people are busy making maamoul in Lebanon (and outside Lebanon as well if you are Lebanese), the Easter/Eid cookie par excellence; this is a suggested cookie for those of us who are not able to set aside the hours needed to make maamoul .. The photo was taken...
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Kibbeh stuffed with shredded beef

This type of kibbeh is called kibbeh sajeeyyeh in Lebanon.  The kibbeh is shaped like a saj , the concave cooking grill shaped like an inverted wok used in almost every corner bakery throughout Lebanon. Oum Elias using a saj to bake bread in her garden using sticks from pine trees in...
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Lamb and bean soup (Ab Gusht)

This soup is very popular in Iran (from where it originated) as well as in Iraq. I am reminded as I am posting this of my enchanting trip to Shiraz (Iran). The success of the trip I owed in major part to lovely Ava, who conducts food tours and cooking...
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Salmon quiche

I never would have thought of a salmon quiche if it wasn’t for my mother who used to make it fairly regularly when the family lived in France. It is a delicious quiche, much lighter than the original quiche lorraine, but still substantial enough (with the salmon) to be very...
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Cream of squash soup

This is a soup I decided to make (quick and easy) in order to recycle the pulp of the squash I cored and stuffed. Normally, the traditional use of the pulp in Lebanese households is to make fritters. I used an old recipe given to me by my cousin who...
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Kibbeh in yogurt

This is one of my favorite kibbeh dish and my grandmother used to make it to perfection, carving the small hollow kibbeh balls with a thin shell that one would break open and fill with the warm yogurt sauce flavored with mint pesto. A lot of people in Lebanon fill...
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Date energy cookies

This date “energy” cookie  is a repackaging of one I made while in Lebanon, because it is easy and very popular there. It is actually even sold in bakeries, even though it is a traditional  homemade treat offered when visiting friends or relatives in their homes. I just wanted it...
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Muhammara

This is one dish that we happily adopted from Syria, and most specifically Aleppo. It was originally served next to grilled kebabs, but it is not served simply as part of a mezze. It is supremely healthy, versatile and delicious; I just love it and make it on a regular...
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Fig jam

At the end of Summer in Lebanese villages, one could frequently see rows of figs drying in the sun on bamboo mats. Making this fig jam would eventually follow and jars of it would line-up the kitchen cupboard. This jam is not so much used the Western way like a...
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