Long time no simmer :) I know, it’s been a while!A long while- like, since-people-were-still-baking-sourdough-during-lockdown kind of while. But if you're still here, still hungry for stories that cut through the fluff, plate heritage with attitude, interrogate the idea of authenticity, and taste with nafas (soul), I’ve got I've launched a Substack. It’s called Tawla, Entangled.It’s where I’m cooking now. Even more soul, deeper...
KINO VINO | THE JEWELLED KITCHEN: FLAVOURS OF THE LEVANT 3RD JULY We’re thrilled to be continuing our long-standing relationship with film-and-supper club specialists, Kino Vino, as we enter the warmer climes of July. This time we’ll be welcoming the wonderful Bethany Kehdy, Lebanese chef extraordinaire & cookbook author, who’ll be creating a mesmerising menu featuring dishes from her numerous best-selling shelf fillers. Her food,...
Let me to introduce you to the arabesque cousin of Pasta Puttanesca -Italian for 'in the style of prostitutes'- said cousin is the Arabesque Pasta Sharmatesca, pronounced with an Italian accent, to sound classier. The pasta sharmatesca differs to the pasta puttanesca with the addition of makdous which is pickled aubergines stuffed with walnuts and chilli. It’s not entirely a substitute for the capers, which you could do though. I used...
Ask a Lebanese and they’ll shake a bundle of parsley and mint at you as they proclaim that a true tabouleh is one that is herb based. I have certainly been guilty of this. But is that really the case? First, let’s consider the etymology of the word which comes from the Arabic root ‘tabala’ meaning to toss, dress or marinate which also offers us a family of ‘mou-TABAL’ dishes… This said, we can come to understand that the...
Yikes! It's been over 4 years since my last blog entry! To put it concisely, I've been on a much needed sabbatical that prioritised soul-searching and personal healing alongside focusing on finishing my second cookbook, The Jewelled Table, published by Hardie Grant and which came out this fall. I feel rather ready to embrace the world of blogging again and moving forward will endeavour to share recipes and other updates more...
Pomegranate Molasses is a syrup made by boiling down the juice of pomegranates until it is reduced to a thick, crimson brown liquid. The flavor is a combination of sweet and tart and can be used in place or along with fresh lemon juice. It is often used to dress a fattoush salad, sauces for meats, desserts and as a condiment.
Rose Water is a clear, fragrant water distilled from macerated fresh wild roses. It is a traditional ingredient in Middle Eastern desserts and used alone or in combination with orange blossom water in many desserts such as baklawa, ma’amoul and so on.
Orange Blossom Water is a clear, fragrant water distilled from macerated blossom flowers of the Seville oranges or bou sfeir. It is believed that a spoon of orange blossom water diluted with water and some sugar or honey otherwise known as café blanc can bring your heart rate up and so it is used to treat people who are feeling faint. It is a traditional ingredient in Middle Eastern desserts and used alone or in combination with orange...
Photo by Sarka Babicka I call these scrambled eggs "loved-up" because of the amount of time, love and care I invest towards their perfect development. It's a slow process, without the addition of cream or butter, just a generous dollop of butter, on very low heat, and lots of stirring. The lavender pepper is inspired from a similar blend I came across when living in Maui, Hawaii. There was a nearby lavender farm that made delicious edible...
(Photography by Sarka Babicka) In honour of Shrove Tuesday, I thought I'd share another favourite from The Jewelled Kitchen (AKA Pomegranates & Pine Nuts). These semolina pancakes are known as beghrir in North Africa, which means “1000 holes”. The name refers to the multitude of holes that develop on the surface as they cook. I've added a levantine touch by sealing them as we do with qatayef ashta (beghrir's cousins really) and stuffing...
I’ve strayed from tradition here, as kebab karaz, as it’s known in Syria, is usually made with veal or lamb served on Arabic bread. The spices used are not at all typical and in the traditional manner, kebab karaz, is served over flattened Arabic bread with the sour cherry sauce drizzled over. This notorious dish, which hails from Aleppo, is a real rustic, comfort kind of food in its traditional form. It truly is an alluring demonstration...
Photo taken from Wikipedia Happy Christmas to me! Happy Christmas to me! Happy Christmas to me! Happy Christmas to Sarka too, the cookbook's photographer! Just yesterday, I received the news that The Jewelled Kitchen won the International Gourmand Cookbook Award for Best Blog to Book in the UK. The Jewelled Kitchen will now go on to compete against winners in the same category in other countries for The Best in the World, with the results...
Photography by Sarka Babicka This is my take on a popular Levantine dish of chickpeas and yogurt known as fattet* hummus or hummus (chickpea) crumble. The Arabic word fatteh is derived from the root word "fatta" (in Arabic root words are actually only three letters but let's not get into that). To translate it closely it would mean to break up, tear up, or crumble, which is what occurs to the bread in this recipe. This means that a true fatteh...
Have some leftover tabbouleh to use up? I've got just the recipe for you! Head on over to Design Sponge's In The Kitchen With for the recipe and story behind its inspiration.
When the lovely folks over at Food52 asked me to contribute an heirloom recipe for their blog, the first thing that came to mind was my grandmother's and aunt's kebbeh. For more on the story, the recipe (and some vintage pics) follow this link.
These days, cookbooks come with a cookbook trailer and so The Jewelled Kitchen (world) aka Pomegranates and Pine Nuts (America) got to star in their own little trailer which was filmed all around Lebanon. Check it out. Bx
When I was planning The Jewelled Kitchen Beirut cookbook launch, I knew it had to be extra special, after all, this book launch was taking place in my home country, in one of my favourite cities and I'd be surrounded by family and friends. A few email exchanges with the wonderful folks at the beautiful Le Gray hotel in downtown Beirut and several meetings later, the JK Beirut launch planning was underway and I couldn't imagine a better venue...
(Photography by Sarka Babicka) Here's one for the weekend I think you'll really enjoy. Great served at a BBQ (weather forecast looks promising) for everyone to nibble on while, say, the za'atar and pomegranate lamb riblets cook. Serve with a fattoush salad (see The Jewelled Kitchen), maybe some grilled sweet potatoes and you've got a lovely hassle-free meal. Happy weekend. x Smoked Mackerel and Chermoula Pâté with Beetroot Crisps...
As a wave of heat embraced England, The Jewelled Kitchen cookbook launch kicked off on the evening of Saturday July 6th at the Battersea Arts Center in London. After weeks spent preparing and cooking for the event (remember the days I spent making these babies? and these babies... ), which included flying my two siblings in from Lebanon to help (slave) and be a part of the event, I'm relieved to say the book launch was a feeding success! I know...
And so after 2 years of burns, cuts and tears, The Jewelled Kitchen cookbook is officially out today and in bookstores across Europe and Australia, and the Middle East in a week's time (US launch is October 1st). My fellow blogging friends and I are celebrating by taking turns and posting a recipe a day on our respective blogs over the next couple of weeks. Some of us are even in for a reunion over the weekend at the Food Blogger Connect...
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