This is one of the first recipes I created in my “cooking career”. I was relying on my taste buds, as I was not able to reach my mother for help all the time. It must have been around 1990 when calling Lebanon meant dialling a number hundred times until you got through. A nearly…
VEGETARTIAN
CRISPY CHEESE ROLLS
These cheese rolls are known in Arabic as Rakakat bi jebneh. They are usually made with Greek Phyllo dough and filled with a mixture of cheeses and parsley. Living in Germany I got also introduced to the Turkish Yufka dough that comes in triangle shape. The slightly thicker dough makes it more suitable for the…
AUTHENTIC TABBOULEH
The queen among all salads, tabbouleh is a vitamin bomb, an expression I learned in Germany when talking about super healthy food. Parsley is an excellent source of folic acid and vitamins A, C and K! Key ingredients: Parsley An authentic tabbouleh is prepared with lots of parsley and little bulgur, and not the other…
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…
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…
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…
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…
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…
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…
