Rum cake (Baba au rhum)
Whether it was due to the French presence in Lebanon or other factors, the fact remains that the Lebanese remain strongly influenced by French culture, including (especially) French food and French pastries. Every neighborhood boasts at least one pastry shop offering croissants, éclairs, mille-feuilles, babas, petits-fours and sablés. A...
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Stuffed sheep sausages (Fawaregh)
A mediterranean culture that mainly relies on whole-grains and vegetables is going to take full advantage of the special day when a lamb is available to feast on; thusly, every part of the animal is cooked in one way or another and intestines are no exception. Here, they are thoroughly...
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Bulgur, chard and pasta pilaf
Quick, easy and rustic. Fry some chopped onion and when golden cook the chard a few minutes; add the pasta then the bulgur and 15 minutes later, the dish is done. Serve as a side dish with a roast chicken or some fish. Could also be used as a side...
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Shrimps in kadaifi
A fun appetizer that can be prepared ahead of time but should be cooked on the spot when guests arrive. The shrimps are seasoned with cumin and wrapped in a ribbon of kadaifi dough (available frozen in the US and Canada at some supermarkets and Middle-Eastern grocers and online through...
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Iraqi taffy (Mann al-Sama)
An Iraqi specialty, these candies go by the name mann al-sama which translates into manna from heaven. Every year we’d get a box courtesy of Alaa’din, our Iraqi friend escaping Baghdad’s scorching summer heat for a few weeks of R&R in Lebanon’s cool mountain air. As a child, I...
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Bulgur and cumin loaf (Kammounieh)
This is a vegan pâté called kammounieh (from kammoun or cumin). It is a Southern Lebanese specialty. It is easy to make and consists of fine bulgur mixed with onion, herbs, cumin and chiles. The recipe is just a guide as each family in the South have their own...
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Street scene
Red lentil and chard soup
This soup is so easy to put together and delivers the kind of homey flavor that is the hallmark of a great winter soup. The ingredients are thrown in the pot and left to simmer slowly; right before serving, a burst of flavor is added (garlic, olive oil and...
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Eggplant dip (M’tabbal)
Will not speak for other expats, but this is the one dish that beckons after arrival. Something about that lemony, silky, garlicky, smokey eggplant cream is all that one needs to feel acclimated once again. INGREDIENTS: 1 large shiny eggplant, about 1 pound 1 lemon 2 cloves of garlic...
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