Those savoury cheese pies are simply scrumptious and easy to make. The dough is soft and malleable, and the filling is creamy and stretchy. I usually prepare them for breakfast or serve them as a starter with Lebanese Mezze during lunches or dinners. In this recipe I am using the same recipe of “Mankoushet Abou-Kamel”…
Archives for November 2025
FORÊT NOIRE (JUICY BLACK FOREST CAKE)
This glorious and indulgent Forêt Noire belongs to my culinary traditions rituals. The same way I cherish Maamoul (Semolina cookies) for Easter, cookies and Bûche de Noël for Christmas, I can’t imagine my Birthday without this juicy fruity creamy cake for a cosy teatime with my friends. Everyone always looks forward to my special day…
CREAMY PUMPKIN SOUP
Pumpkin soup is one of my favourite soups all year round. It is easy to make and delicious. Although one can use any kind of squash or pumpkin to make this soup, I prefer Hokkaido. I love its delicate sweet and slightly nutty flavour. Not only that, but it is also very rich in vitamins,…
SALTET EL RAHEB (LEBANESE AUBERGINE SALAD)
Saltet el Raheb, or Monk’s Salad, is probably named as such to reflect monks’ and hermits’ frugal lives in the Lebanese mountains. The Lebanese mountains have been home for numerous monasteries for centuries. Just imagine this scenery: Amid a breathtaking mountainous landscape and deep valleys, monks are carefully chargrilling their home-grown aubergines over an open…
RIZ A DJEJ (CHICKEN WITH RICE AND MEAT)
In this recipe tender chicken pieces are arranged on Lebanese hashweh, a rice-meat mixture, full of Middle Eastern aromas, and adorned with golden toasted nuts. The taste and presentation glorify it into a star dish on special occasions. There is no rule in this world, however, that prevents it from appearing on a weekly menu….
