Rose marshmallows
You’d be making marshmallows often if you knew how easy they are to make; I found out this weekend, when I decided to make them as a distraction from the palpable tension in the city (and the country in general). Funny thing is found out my blogger friend Nadji...
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Red hot chili pepper soup
This soup is made with leftover meat (if you have a T-bone steak laying around or a pot roast); I used stew meat and broth, some beans (this season’s crop), a good amount of red pepper paste and threw in a red chili pepper for good measure. INGREDIENTS:...
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Nettle tea
Nettle is a wild herb that stings; it grows everywhere and people pretty much leave it alone. It has however extraordinary properties and in the Shouf region in Lebanon, people forage it and make a distilled water with the leaves to drink as a tea with some hot water...
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Bread pudding
My mom, who has aphasia, was pointing excitedly at a photo in her favorite magazine, Femme Actuelle. A quick glance at the ingredients, stale brioche, eggs, milk, raisins, rum, OH! I get it! She wanted to have bread pudding. That is her favorite dessert, after all. The great thing...
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Sumac
Sumac is mentioned a lot in this blog, because it is such an intrinsic part of Lebanese and Levantine food in general; however, I need to caution anybody who lives in the US or Canada that the sumac in your area that grows wild is (unlike the one in...
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Chard and chickpeas (Nivig)
I thought I’d be done with chard until next year, but no, there’s more chard growing and this recipe is Armenian. And delicious. Interchangeable with any green, too, say spinach or kale. INGREDIENTS: 4 servings 1 bunch of Swiss chard or spinach or kale 1 onion 1 can of chickpeas...
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Lemon tart by Alain Ducasse
I was spending a few days in Nice and in the Var region last month and decided to check out cookbooks in the local bookstore. Found a small one by the famed chef Alain Ducasse called L’Ecole de Cuisine-Les Essentiels. The book contains only TEN recipes which are taken out of...
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Zaatar giveaway
I can safely say that one of the foods that a Lebanese would miss the most when outside of Lebanon is zaatar; not just any zaatar. Zaatar that was foraged by a relative or friend, dried properly for weeks, ground and mixed with the right amount of sumac and...
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Eggplant and peppers salad
This salad is easy to prepare; I had a big eggplant (the last ones in the season) and needed to do something. If you have a gas grill you can use it to blacken the eggplant (just lay it over the heat diffuser), or throw the eggplant (skin and...
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