Internet Down in Lebanon
There’s been a severe outage in Lebanon and the country is left without Internet. Posts will resume shortly. -Nick
Lentil tabbouleh
National Tabbouleh Day is upon us and this is my (creative) version; (thought I would mention that before you jump the gun). INGREDIENTS: 6 servings 1 cup of green (large) lentils 1 large onion 4 cups of chopped Italian parsley 2 large tomatoes 2 tbsp of pomegranate molasses 1/2 cup...
Read More »
Apricot halloum bites
My brother, who for many years called Paris (France) home, asked me the following (very French) question last summer: Do you know how to pair Lebanese cheeses with fruits? I had to admit the idea never crossed my mind. So in the course of the year, I started thinking about...
Read More »
Sumac lemonade
The mysterious plant was indeed sumac, a Godsend for our forefathers and mothers who needed a lemony taste in their dishes but could not access lemons (either due to seasonal lack of availability or because they did not live in the coastal areas where citrus is grown). Sumac is dried...
Read More »
Mysterious plant (edible)
Do you know or care to guess what this is? Hint: It has been mentioned a lot lately in food magazines; trendy, you could say.
Jasmine and Fire by Salma Abdelnour (Giveaway)
This book is an account of American/Lebanese writer Salma Abdelnour‘s stay in Beirut after a life spent in the US. This is a book that hundreds of thousands of Lebanese expats throughout the world could easily relate to. Salma Abdelnour is a gifted writer; she manages to write a 300...
Read More »
Baby pears (Meskaweh)
Got these adorable mini-pears at the greengrocer the other day; he said “these are ladies earrings,see?” and he held them to his ear. I asked how they should be consumed and he said “just like that, raw in your mouth!”; he exclaimed excitedly “these will bring you barakeh (good...
Read More »
Persian green bean omelet (Kuku)
Every culture has its omelette and I was always charmed by the Persian kuku; first of all, it has a fun-sounding name; secondly, it is very elegant, light, (no cheese or crust in it) and versatile; finally, it is the perfect party dish, since it can be served at...
Read More »
Garlic scapes and egg
Fresh garlic is not a common sight, even in Lebanon where so much of the garlic available in stores is imported from China. These came from Ibrahim’s cart (see previous post) and were so fresh, we used the stems to make a delicious hash with eggs. It may not...
Read More »
