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Eggs in spinach 24 Aug 2013 | 11:59 pm
A delightful Iraqi dish of eggs baked in spinach; I added a few diced bell peppers for color. I have made it with both frozen chopped spinach and whole-leaf fresh and the fresh spinach is way superior...
Flatbread with bulgur (Meshtah) 22 Aug 2013 | 11:35 pm
Is is only recently that I have realized how remarkably diverse Lebanese food truly is. Take this bread. Never had it until this past year; it is a Southern bread and gets distributed in Beirut d...
Fish-stuffed grape leaves 18 Aug 2013 | 10:30 pm
It took a bit of convincing to get the lady I was working with to attempt this one; well, I could see her point. This is not done here, first off. My argument was: We’ll just cook fish simply, with ve...
Zaatar salad (salatet zaatar akhdar) 16 Aug 2013 | 11:16 am
Zaatar comes in many varieties in Lebanon; heard from a couple of sources that the total count was in excess of 133! The one above is called green (akhdar), and gets foraged and used in salads. The eq...
Roasted wheat berries 14 Aug 2013 | 11:24 am
Ms. M. Khairallah is a lady in her eighties living alone in her family’s ancestral home in the village of Ghineh in the Lebanese mountains. Her memories of the olden days is crisp and clear; she recou...
Bulgur pilaf (Shelbato) 11 Aug 2013 | 09:46 pm
This dish caught my eye in Chef Mattar’s latest book Maedat Marlene min Halab in which she reports on dishes she tasted while visiting Aleppo, Syria. How lucky for us. This one she titled traveling je...
Penne with labneh tomato sauce 8 Aug 2013 | 05:39 pm
This is pasta in a jiffy with only 4 ingredients. The sauce is like the Italian vodka sauce, except I replaced the vodka with arak (Lebanese version of vodka, strong taste of licorice); here only a te...
Halvah/chocolate brownies 5 Aug 2013 | 11:13 am
I picked up a brochure for a restaurant chain running Ramadan specials and quickly ran through it until I stumbled on a familiar image. Golly, that was MY photograph! Taken three or four years ago (of...
Shrimps with garlic and cilantro 2 Aug 2013 | 12:51 am
A very simple seasoning, made by frying garlic paste and chopped cilantro for seconds after the shrimps; in Lebanon the best shrimps are imported from Oman and are huge. INGREDIENTS: 1 lb large shr....
Zaatar rolls 27 Jul 2013 | 10:00 pm
I made these and promptly ate them in a couple of days; you can use your favorite rolls recipe just add the zaatar paste before baking them. I confess to holding an advantage as zaatar is available in...
