If you haven’t had freekeh yet, it is about time you did! The star grain among foodies in the western world for quite some time now, freekeh, also known as Farikah or Freek has been in our Middle Eastern pantries for ages, literally! Its firm grain, and its nutty, smoky flavour make it very versatile….
GRAINS & PULSES
SALIKAH ON SAINT BARBARA DAY
Saint Barbara’s Day (Eid el Burbara in Arabic) on the 4th of December marks the beginning of Christmas season for Christians in the Middle East. On the eve of the 3rd of December, we prepare Salika. Also known as kamih or kamhieh, it is a porridge made of hulled wheat grains cooked in water with…
HOMMOS BI TAHINI
We all love hommos bi tahini. That’s a fact. We argue about its origin, we discuss its history, we argue over the right pronunciation of its name. But we still love it. For me hommos bi tahini is the taste of home. It is the taste of family gatherings. It is the taste of the…
FASOULIA BI ZEIT (BEANS IN TOMATO SAUCE)
Fasoulia bi zeit is a delicious vegetarian stew made of beans and tomatoes. The tender buttery beans are cooked in a flavorful tomato sauce and served with pita bread and black olives. Fasoulia is the name of any bean in Arabic. Bi zeit on the other hand means that it is cooked in olive oil…
MDARDARA (GREEN LENTILS WITH RICE)
Mdardara, also known as mjaddara, consists of lentils and rice, cooked together with olive oil, salt and pepper, and garnished with caramelized onions. Make it just once, and you will be craving this hearty and simple dish very often. I grew up in a Lebanese home, and this dish is my all-time favourite. The smell…
