Poached egg in roll
Now that the good doctor has confirmed that eggs are OK to eat, I am trying to eat more of them; I am not big on eggs, however I love them poached; I discovered a real easy way to poach them in the microwave: place a bit of water...
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Wild avocado
The avocado is my favorite fruit. I could eat it every single day. When I have some avocado, in a wrap, like the markouk bread in the picture, I can’t think of anything better to eat. The variety of avocado in that image is called a wild avocado and...
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Biscotti (orange and chocolate chips) with semolina flour
I have made biscottis hundreds of time and this is my favorite recipe; since we use semolina flour with Lebanese pastries (maamoul), I figured why not with Italian cookies as well ? The semolina flour makes delicate, crunchy and brittle biscottis. If you like harder ones, use all flour...
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Raclette
Catherine was a French/Swiss/German mom I met years ago at my kids’school. We would get together for various family outings. She was a Phd in the engineering field and worked in industrial research. One day, she called and was full of excitement: ” I just got a raclette sent...
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Chocolate fondue
I tend to mentally divide people into two categories: The pack rats and the minimalists. I belong to the second category, I like to get rid of stuff, especially if I see that it has been taken up space and not been used. One friend, the owner of 200...
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Kafta balls with tahini dip
The traditional way to make this dish is to spread the kafta on a pan, slice potatoes, bake the meat and potatoes; then a tahini sauce (aka tarator) is poured all over and the dish is baked again and presented with the layer of potatoes and kafta smothered in...
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Rice flour cookies
To all my Chinese friends, I wish you a happy New Year. A Kurdish subculture exists in Lebanon made up of folks who for reasons of persecution or poverty have had to leave their land and seek employment here. I befriended many Kurds while in Lebanon. One of them,...
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Carrot and parsnips salad with labneh
I saw a carrot salad on the blog délices de Turquie and knew I had to try it at once! The salad was simply shredded carrots dressed with a garlicky drained yogurt (our labneh) and a drizzle of olive oil and sumac on top. I added some parsnip for...
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Lasagne aperta with shrimp
I discovered the concept of making lasagna aperta through Enrico Masia, an Italian chef. Great idea! Lighter than the classic lasagne bolognese that would entail three days of laborious effort to produce. I made pasta using a bit of greens for color, rolled the pasta with a pin and...
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