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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Fish kibbeh

This is not a kibbeh from Beirut . It is a dish from the northern capital, Tripoli, where people are really into fish and seafood due to the historic Tripoli port area teeming with fishermen and fish joints. I discovered it late and loved the idea and the kibbeh. Remember, kibbeh...
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Balila

  Balila is the epitome of the poor man’s dish in Lebanon; it is served for breakfast in every neighborhood joint for the throngs of workers who eat it before heading to their job on the construction site or at the office. It is absolutely delicious and part of every mezze....
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Olive and zaatar bread

This bread is a treat and combines the taste of olives, zaatar and olive oil in the moist stuffing. The bread is prepared the day before and left to rise slowly overnight in the fridge to ensure a fluffy and soft texture after baking. It is at best served warm...
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Lasagne Verdi

This is my favorite pasta dish, as I remember it from being served this way in Beirut in the seventies in the cafés lining-up bustling Hamra street. It was always made with fresh spinach pasta, some bolognese sauce and creamy béchamel sauce. A pure delight! Making this dish will be...
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Pumpkin kibbeh pie

This pumpkin kibbeh pie is the quintessential village pie, where folks make do with what they have and what their traditions dictate. It appears around Fall when all the farmers display their various pumpkins on the side of the roads, and is also made when fasting is in order. Growing-up...
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Chocolate crispy bars

I made these one evening to use-up the chocolate bars I had stashed in the pantry. I did not have a recipe, so I just improvised based on an old recipe I had done using tahini. This one is straightforward, just chocolate bars+butter+vanilla+puffed rice.



Lamb shanks in yogurt sauce

This dish is called laban emmo. The literal translation is: “his mother’s milk”; it is traditional to make it for New Year, when everything is supposed to be white, to symbolize the new beginning. It is one of my favorite stews.  I love yogurt sauce, creamy and a bit sour, flavored...
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