Happy Spring to you. Â I’m happy to be here sharing another one of my recipes. Â It’s been a busy couple of months working on a cookbook fundraising project for my kids’ school. Â I took on the food photography for the book and I was a blast! Â I fell in love with so many of the pictures. One of the my …
If you’ve never bought a hanger steak before, you should. Â Last weekend we had a glimpse of Spring with a fantastic Saturday weather than begged for grilling. Â I was chatting with the butcher about different cuts and decided to throw in a hanger steak in the mix. Â All I can say is 1) Yummy, I was surprised with its tenderness …
It’s hard to figure out which recipe to share today in my attempt to distract you from the fact that I haven’t been here in over a year. Â Well, I’ve been hoarding recipes, and not on purpose. Â I can’t really pinpoint any one reason for my absence – there were many. Â I guess it’s not important now. If you’re here …
May has flown by! It’s been busy around here. With school ending in a couple of weeks, schedules are packed with birthday parties and school activities, kitchen is filled with the aromas of fresh produce, herbs and fruits. Lots of cooking and experimenting going on, and unfortunately I don’t always have a chance to take pictures and share with you. …
I now understand why mothers get frustrated with their children’s finicky eating habits. “Don’t be surprised, you were worse as a child”, Mom said. I do remember being that way and not eating much of anything. But there was one dish that my téta (grandmother) would make for me as a child that I just loved. When I would ask …
I have a fascination with rolling and stuffing things, well in particular vegetables. It might be a Mediterranean thing, still not sure though. In Lebanon, we have stuffed grape leaves , stuffed cousa squash, stuffed eggplants, stuffed squid, etc … and stuffed cabbage, which may not sound so appetizing at first glance, but actually is delicious. The thing is though …
Hreessy (which is different than harissa, the Tunisian hot paste) is a traditional Lebanese dish made with pearled wheat and lamb or chicken, usually prepared in large quantities and shared with families. In our village, it is prepared by the groom’s family on his wedding day, among a very large buffet where the whole family is invited to celebrate the …
Lately I have been admiring the spontaneity and unpredictability of Life. Whether on a worldly level or my own microcosm, I’m fascinated how quickly something can turn. And this feeling accentuates a million times with children. It’s not a bad feeling, it just is. A sense of the unknown around the corner, it keeps me entertained to say the least. …
I can’t go on any further without including a Kibbe dish, afterall, this is a Lebanese food blog. It’s a welcome interruption from the sugar/butter/flour party I’ve been having in the kitchen. Kibbe is in fact the quintessential Levantine dish, essentially a paste of burgul, lamb and spices stuffed with nuts and more meat and shaped into torpedos or layered …
It’s an incredibly beautiful Fall day. I’m writing this outside listening to the birds on the trees, the neighborhood kids screaming with joy and my tummy rumbling from hunger. Adding these pictures to the post isn’t helping either. These dumplings are my take on a very traditional dish made with lamb-stuffed dumplings in a dehydrated bulgur -yogurt sauce (kishk). After …
