Sweet chickpea powder (Na3oomeh)
Beirut is a city that is fast becoming unrecognizable to those of us who grew up here; Ottoman-style homes with inner courtyards, street cart vendors and baskets lowered from balconies are nearly all gone; this is why when I went searching for this candy called na3oomeh I came home...
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Ground meat kebab
I was thinking about my friend Phoebe and how fun it was to cook together. She taught me a few of her kitchen secrets and we would exchange stories about her native Egypt and my native Lebanon; Phoebe loves Lebanese food; she remarked to me once “you know, your food...
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Dried fruit balls
I am not sure how or why it happened, but I suddenly found my fridge, freezer and cupboard bursting with packages of dried fruits and nuts. These are the solution; made in minutes and perfect for a breakfast on-the-go or a case of the munchies at eleven PM. INGREDIENTS: 2...
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Eggplant in yogurt sauce (Batenjane be-laban)
The recipe for this dish was generously shared with me by a lady chef who told me that it comes from Tripoli, Lebanon’s Northern coastal city. It is simpler to make than other eggplant and yogurt dishes and just delicious; the eggplant is silky and the cooked yogurt sauce light;...
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Zaatar and cheese plate
I posted an image of my foray into zaatar hunting and both Arlette and Dana mentioned the zaatar and feta cheese combo. Feta (aka Bulgarian cheese here) is crumbled, doused in olive oil and sprinkled with fresh zaatar; a breakfast and after-school snack that helped assuage my hunger daily...
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Foraging wild zaatar
I followed this man, Salah. Zaatar is having a growth spurt this time of year and I happily accepted an offer from Salah, gentleman-farmer (originally from Egypt), to show me where and how to forage wild zaatar; there are several varieties of zaatar and this one is elongated and...
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Red lentil and bulgur pilaf
I feel very fortunate to be able to escape from the hustle-bustle and super charged atmosphere of Beirut into the mountains every weekend; there, only 35 minutes away at 3000 feet altitude, lies a peaceful town surrounded by nature. After spending some time with a seasoned farmer who offered to show...
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Carrot and cheese bars
Another version of a carrot and cheese cake I made a couple of years ago; eating a bar feels more virtuous! INGREDIENTS: 9″x9″ pan (or larger) 2 large eggs 6 ounces oil 1 teaspoon vanilla 1 cup raw sugar or regular 1 tablespoon of grape molasses (optional) or honey 1...
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Shawarma on hummus
One of the biggest advantages of living in Beirut is this: I can order this at my favorite deli. It comes with all the trimmings. The flavor is superb and I did not spend a second in the kitchen. If you are looking for a classic hummus recipe, click...
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