Jujube, a super fruit
I ate my fill of jujube (ennabe) last summer in Beirut; this time, I found some big ones (less flavorful though) at the Asian supermarket for a song (USD$1.29/pound). Did you know this fruit was used in Chinese medicine for 4000 years? That it helps with sore throats, liver...
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Chocolate mousse
Would you be touched and thrilled if someone remembered a dessert you made twenty years earlier and would tell you that they had never tasted one as good? I was when my friend Virginie asked me for my chocolate mousse recipe. Trouble is, I had not made a chocolate...
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Lebanese meatballs (Dawood Basha)
Lebanon (and the rest of the Levant) was under Ottoman rule until the end of WWI and back then high-ranking officers were called basha; hence the name of this dish, after an Armenian governor or pasha (basha is the Arabic pronounciation since p as a sound does not exist...
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Zaatar croissant
Zaatar croissants are offered in every pastry shop in Beirut. Once you have tried one, the plain croissants taste just, well, too plain. There is something irresistible about the slightly pungent, aromatic and nutty zaatar. The croissant idea was a challenge from Stevie, and Heavenly Housewive. The challenge was...
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Crêpes with halva sauce (Lezza’qiyate)
These crêpes are from an ancient recipe still being made in rural areas in Lebanon, according to Chef Ramzi’s Culinary Heritage of Lebanon (in Rashaya, Rmeish, Akkar and West Bekaa). I have adapted the recipe due to the fact that Chef Ramzi’s recipes are usually for a huge quantity and...
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Chickpeas with sage
I had set out to make chickpea gnocchis; I am not sure if it was the recipe (it did come from one of the best-looking French/Italian blogs out there) or my poor skills, but the fact was that this big lump of dough did not inspire me and I...
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Pork medallions with prunes
The German restaurant where I worked in Dallas had a chef, Adam, who used to poke his pork tenderloins with a long steel knife sharpener and stuff them with pesto. I remembered his technique, but unfortunately, did not have his tool; I used a sharp knife to slit a...
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Apple meringue express
A spoonful of crunchy meringue, smooth and slightly tangy applesauce, nuts coated in maple caramel, and finally crumbly Digestive cookies. The assembly of this dessert takes minutes and the preparation can be scheduled over a couple of days. Digestive cookies are great but Graham crackers can be substituted or...
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Couscous and cauliflower salad
This is a light yet filling salad; the couscous and cauliflower mesh so well that they are hard to tell apart, the chicken bits seasoned with sumac and pepper bring some tasteful protein and the raspberries jolt the taste buds with tangy notes. INGREDIENTS: 6 to 8 servings...
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