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….
HINDBEH BI ZEIT (DANDELION WITH CARAMELISED ONIONS)
It is time for super foods in this time of the year! Days are getting colder and wetter despite the spectacular colors of Indian summers, and hearty soups move to the top of your food list. So, you think! How about some leafy greens like dandelion and wild chicory for a change? Dandelion (yellow-flowered) and…
YACHNET BAZELLA W JAZAR (LAMB STEW WITH PEAS AND CARROTS)
If you are looking for comfort food, this stew is for you! Tender lamb cooked with sweet vegetables and warm spices makes the perfect lunch. This heart-warming stew was all what I could think of at the gym today. It was almost noon when I started exercising, and I didn’t expect to finish before…
MTABBAL BATINJAN (BABA GHANNOUJ)
What is a nice spread of mezze without mtabbal batinjan? Also known as baba ghannouj it is next best favourite after hommos bi tahini in every Arabic restaurant around the world. Everybody loves it! I can’t resist the sight of this beautiful dish topped with pomegranate seeds without digging in immediately, mostly by scooping it…
SFOUF (SEMOLINA CAKE WITH TURMERIC)
Sfouf is a Lebanese eggless cake made of semolina, turmeric, milk and oil. It is usually not very sweet and thus considered very healthy. Its Arabic name “sfouf, which means rows or lines, reflects the way the cake is cut into a grid of squares or diamonds. I love this cake for its distinct flavours…
TAJEN ARNABEET (CAULIFLOWER IN TAHINI SAUCE)
Deep fried, crispy cauliflower florets are staple food in Middle Eastern cuisine. In Lebanon they are the one to go dish on meatless days. Served with a squeeze of lemon, and dipped in a creamy, garlicky tahini sauce, they never disappoint. Meatless days bring along full platters of golden, crunchy French fries, adding glory to…
LAHM BI AJEEN (SPICY MEAT PIZZA)
This flatbread “Armenian style” is truly addictive. I love the crispy crust and the juicy topping. In bakeries lahm bi ajeen has the size of a medium pizza. It is usually rolled with pickles inside and served as a sandwich. I like to make smaller lahm bi ajeen to serve as little appetizers. The simple…
MARJEYOUN IN SOUTH LEBANON
There has always been something magical about Jdeidet Marjeyoun, at least for us children, when driving with our parents to our hometown. Its geographical location at the borders has made it less attractive at times, especially for Lebanese and foreign tourists. But not for us! Born and raised in Beirut, we loved spending our summer…
SHORBET DJEJ (Lebanese Chicken soup)
Chicken soup is a great old home remedy. Like my mother and my grandmother and many others before them, I strongly believe that chicken soup can help ease cold and flu symptoms. Besides its “healing” anti-inflammatory properties (it can clear nasal congestion and ease sore throat), it is really delicious. I don’t only cook it…
