Potatoes and Black Beans with garlic and cilantro
I was reading in the Culinary Heritage of Lebanon about a dish from the Tripoli region in the north of Lebanon which is a simple casserole of beans and potatoes mixed with some olive oil and onions. What an attractive and homey dish! I was inspired and decided to do...
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Zaatar
We were taking a stroll last summer near Deir El-Kamar, our beautiful hometown in the Shouf mountains. We were at the top of a hill, surrounded by empty fields and we saw an elderly man hunched over bushes carrying huge plastic bags. He turned around to greet us and with...
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Zaatar Crackers
Everyone has one food that they are positively addicted to. Zaatar with bread is my downfall. Oh well. Could be worse. So I set out making zaatar crackers, with the special zaatar that a friend gave me in Lebanon. I used a recipe for strudel dough to make the...
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The Arab Table by May S. Bsisu
I bought this cookbook a few years back, intrigued by the title and the thickness of the book. I have used it many times and have a great appreciation for it. It is written with a lot of care and one feels the love of the author for her...
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Freekeh with Chicken
Before Lebanese folks were introduced to rice and adopted it wholeheartedly, roasted green wheat orfreekeh was the main staple. It is basically wheat harvested while still green and smoked in the fields. The farmers would then crack it (or keep it whole) and store it to eat throughout the...
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Lentils with garlic and olive oil
This is yet another lentil dish. This one is from the Hermel region in the north of Lebanon. I picked up the recipe in Chef Ramzi’s The Culinary Heritage of Lebanon and wanted to try it because, well, I love garlic, olive oil and lentils. Easy and fast and...
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Shrimp in cilantro and garlic sauce
Here is a dish you can whip up at the last minute for guests as part of a mezze, or enjoy as the main event. In any case, I guarantee that you will be licking your fingers and wishing you could have the whole platter to yourself. Again, the...
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Flatbread with baby artichokes and extra cheese
I saw these adorable baby artichokes at the store and I could not resist! Here is what a little kitchen management can do. I had some man’ooshe dough in the freezer individually wrapped in a plastic bag, so I pulled it out and proceeded to cook the artichokes for...
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Truffle Omelette
I did a double take when I saw cans of truffles imported from Lebanon at the middle-eastern grocery store. Perfect! A nice omelette for a weekend lunch and I am done! I got the recipe from The culinary heritage of Lebanon by Chef Ramzi Choueiri. Truffles are pricey, of...
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