Mussakhan with cornish hens
I have made this Palestinian dish before using boneless thighs or bone-in chicken pieces; this is the first time I try it with cornish hens. The cornish hens lend themselves very well to this dish, because one hen will suffice per piece of (lavash or markouk) bread. As a...
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Sweet tabbouleh
As Lebanese, we have embraced challenges, crossed oceans, climbed mountain peaks around the globe, learned foreign languages, assimilated and adjusted to strange environments and societies; however, there is one area in which veering from tradition is never done, food. Every Lebanese restaurant across the world will present a similar...
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The Monk’s salad
This salad is named after a monk who will remain nameless; presumably he lived in one of the monasteries that pepper the Lebanese mountains and like all monks, lived a frugal life eating whatever vegetables his plot of land produced (which was the case for most Lebanese villagers and...
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Fig rolls
Saw a tempting brioche recipe in Nadji’sSaveurs et Gourmandises(I call her the Queen of brioches and desserts of all stripes); anyway, the recipe appealed to me because it used fresh mandarin juice in the batter. I added some orange rind and orange blossom water to the batter and stuffed...
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Puree of potatoes and cod
I lived in France with my family for a few years while the war was raging in Lebanon and these circumstances allowed us all to become very well acquainted with French food: This dish comes from the south of France and is called a brandade; I was never crazy...
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Citrus, fennel (or green tomatoes) and shrimp salad
I could eat citrus every day and not tire of it. What about you? Here is a salad that could be a meal or an appetizer or a luncheon. Simple yet sophisticated. Ready in less than 15 minutes. INGREDIENTS: 2 oranges 2 pomelos 1/2 pound of large shrimps 1...
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Prosciutto quiche (no crust)
This is an option if you feel like having a quiche but do not want to fuss with a crust: Simply line the pans (or the pie pan) with a few slices of prosciutto or ham, pour the custard on top and bake. Easy and yummy. INGREDIENTS: 3 tartlets...
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Almond Ma’moul and a giveaway!
With Easter approaching, I have been in a frenzy of ma’moul making, stuffing them with pistachios, dates and now almonds. However, unlike my grandmother who made them by hand all the way, I am using the food processor (kneading the dough takes less than 2 minutes) and the ma’moul...
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Chicken rug with peppers
This is an idea I picked up from chef Elise Labide. Just like chef Labide, I view cooking as a fun pursuit, an escape from the mundane and the dreary. I meet a lot of people who tell me: ” I don’t cook” and who view cooking as a...
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