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…
MHALLABIEH (CREAMY MILK PUDING)
Ever since my daughter returned home to study for her final exam in med school, I have been preparing this creamy milk pudding almost every day. Stirring it until it is thick enough to be infused with orange blossom water evokes fond memories of my own childhood. I loved opening the fridge to find small…
SAMKEH HARRA (FISH WITH HOT SAUCE)
Samkeh harra, hot fish, is by far the spiciest dish in the Lebanese cuisine. The main spices commonly used are mild, yet the food is very tasty and bursts with rich flavours. Thanks to the Mediterranean climate seasonal vegetables are available all year round, absorbing natural sunlight even in crisp winter days. Hills all over…
FATTOUSH (LEBANESE MIXED SALAD)
Salads for all occasions Fattoush is a refreshing and vibrant salad made of mixed herbaceous greens and a variety of fresh vegetables. Its dressing is a zesty blend of lemon juice, pomegranate molasses, sumac and olive oil. Its trademark is its crispy pita bread on top. Its experience is divine! It is a staple salad…
SHESH BARAK (TORTELLINI WITH COOKED YOGHURT)
What is shesh barak I loved shesh barak all my life! I would have eaten this dish every day as a child if only it was easy to prepare. Shesh barak is tortellini like dough filled with minced meat, onions and parsley. The tortellini are then deep-fried and served in a creamy cooked yoghurt. Time…
KAFTA BIL SANIYEH (BAKED KAFTA)
Kafta is basically made of ground lamb, beef or a mixture of the two with finely chopped onions, parsley and Middle Eastern spices. Kafta can be cooked in so many ways. Whether grilled on skewers, baked in oven, spread in Pita pockets, cooked in tahini sauce, or with lots of sumac, kafta is extremely versatile…
