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...
No Thanksgiving or Christmas table is ever complete without a green bean casserole. Over the years, I've made several kinds depending on my mood; there's the classic creamy green bean casserole, the Lebanese version with tomato sauce (loubieh b zeit) or this lighter and refreshing version below. Green beans with feta and caramelised onions Serves: 4 Prep time: 20 minutes Cooking time: 25 minutes 500g/1lb 2 oz green beans 2 tbsp olive oil 2...
Photography by Sarka Babicka Who doesn’t love roasties? I wrote a post about these a few years back, but thought I’d revisit them as my recipe writing skills have since improved tremendously (thankfully!) You can season them to your heart’s desire and here I’ve chosen to go with sumac; if you like, you can also throw in a few smashed, unpeeled garlic cloves. If you’ve got large appetites, double up the recipe. Sumac...
Cider Can Turkey with Nutty Couscous Author: Bethany Prep time: 20 mins Cook time: 2 hours 30 mins Total time: 2 hours 50 mins Serves: 6 It’s always best to bring a turkey to room temperature for at least an hour before cooking it, as this allows it to cook evenly. In addition, follow Harold McGee’s advice and apply an icepack to the breast during the last 30 minutes of this defrosting period, as this will slow down the...
Pomegranate and Cider-Glazed Ham Author: Bethany Prep time: 20 mins Cook time: 2 hours Total time: 2 hours 20 mins Serves: 6-8 Go ahead, call me crazy, but I think Johnny Depp and pomegranate molasses have a lot in common. Seductive chameleons, whether on screen or on a plate, they are truly versatile star acts. Captivating and bold with a sharp attitude, they can make you swoon into consensual submission. Think Johnny Depp in the Rum Diary...
Candied Pumpkin Jam and Labneh Cheesecake Author: Bethany Prep time: 1 hour 15 mins Cook time: 40 mins Total time: 1 hour 55 mins Serves: 6 This recipe is inspired by three different dishes: the Turkish dish kabak tatlisi, the cheesecake and, of course, Thanksgiving pumpkin pie. I do prefer this to the traditional pumpkin pie, as it’s far less sickly sweet. The pumpkin really gets to shine and it also melds well with the zesty labneh...
Photography by Sarka Babicka As ever, it's been a busy few months. I thought things might slow down a tad after #FBC12, finally allowing me some time to catch up but alas, it has not been the case. I'm always happier when busy though, so not complaining. I've managed to swing a long weekend in Istanbul this coming weekend. If you happen to have any foodie suggestions, then please do send them my way. In the last post on DKS I introduced the...
Photography by Sarka Babicka Positioned between the glistening Mediterranean and exotic charm of the Middle East, Lebanon still remains much misunderstood in the West. However, while it may be easier to sell terrorism than tourism to newspapers, this tiny country is ripe for exploring. It's also a country where food plays a role in society which borders on the obsessive and there are few ways of really getting to know the culture as well as by...
To all London based readers and those planning to attend Battersea Foodies festival this weekend, I'm running the Lebanese Masterclass each day (Fri, Sat, Sun) at 2:15 pm in the Food Masterclass Tent. Come on by and learn all about kebbeh making (you’ll get to have a go yourself). I’ll also be cooking some freekeh from the generous stash the lovely folks over @Freekehlicious have sent over. See you there for a taste of Lebanon.
Star Anise Yogurt Mousse with Fig Compote Author: Bethany Prep time: 4 hours 20 mins Cook time: 20 mins Total time: 4 hours 40 mins Serves: 6 I'm gonna keep this post short and sweet (pun not altogether intended). I picked up the combination of flavors for this recipe early on from my grandmother. She loved infusing her fig jam with aniseed or "yansoun" as it's called in Arabic. Here, I chose to infuse the yogurt mousse rather than the fig jam...
My first 'live' food demonstration at Bristol's spectacular Foodie Festival has come to an end... and it did not rain! Thanks to all who came and I hope you enjoyed it. If you're attending the festival this weekend, please do drop by my Lebanese Masterclass to learn all about kebbeh making (you'll get to have a go yourself). I'll also be cooking some freekeh from the generous stash the lovely folks over @Freekehlicious have sent over. You'll...
Za'atar Fried Chicken Author: Bethany Prep time: 45 mins Cook time: 15 mins Total time: 1 hour Serves: 4 I can remember my love for garlic, or “toum,” since I was a little kid. I recall secret midnight snacks of Arabic bread generously smothered with the garlic sauce. This practice continues today, at which point my husband tends to disappear…This garlic sauce is probably like none other you’ve tasted before (unless you’ve...
My lovely friends Nando from LiveKitchen & Sarka from Cook Your Dream joined me a couple of weeks back to shoot a series of DKS recipe videos. It was a brilliantly fun day and a great learning curve as I'm trying to become more active in v-blogging. Here goes my first shot, I hope you like it! For more info and for the recipe on labneh and some inspired variations visit one of my other posts about it here. Also, here's a recent recipe...
There's something dreamy about courgette blossoms. They are incredibly delicate and I love their vibrant green and yellow tones. I was first introduced to the idea of eating a courgette flower, in my early teens, nowhere else but in Provence by my, then, French step-mother. She didn't do much to them but drop them in a light batter before frying them. They were simple but so wonderfully fulfilling. Having grown up, for part of my childhood on a...
It's hard to define Abu Kassem in a few words but genuine, humble and generous would be a good start. He is known for the za'atar he grows in the fields surrounding his home in the south of Lebanon and considered to be one of the few enterprising farmers who started domesticating the wild za'atar plant (thyme), which was previously only collected from the wild. He's since developed the brand Za'atar Zawtar which combines the fruits of his...
Hello folks! This post is for all my lovely American friends who are getting ready for the Super Bowl on Sunday. My sister, Adla, is over on this side visiting and she's rooting for the Packers, which naturally means I am too, only because she so nicely asked me to. Either way here are some Lebanese recipes that will make the perfect Super Bowl spread. There are so many dips to choose from; of course, everyone is familiar with the traditional...
I recently called my father in search of a ma'amoul recipe. A bit perplexed he proclaimed in Arabic: "Why do you want to trouble yourself with making ma'amoul. It's so much work and anyway I don't like ma'amoul. Really it's too much effort for nothing. Shou baddeek bi ha shaghle" See my father is not a baker. A fantastic cook but definitely not a baker. Also, the majority of people in Lebanon don't make ma'amoul anymore given the...
Majd, an old college friend from Lebanon, was visiting London last week. It's been nearly a decade since I last saw him, and I was so glad to see him. As is customary with Lebanese, the traveler will always ask "badeek shee" (addressing a female) or do you need anything from here? And the person being posed the question should ideally respond: "toussal b salemeh" (addressing a male) or "your safe arrival" But I just went straight for the kill...
My friend Sacha came over the other day, to show me how to make this cake. It's one of her family favourites and was developed by her au pair, Maria. I've made it twice since Thursday and plan on making it again for my visitors this week-end! Revised 08/09: " keep making this, everyone is swearing the best summer cake they have ever had!" In other words, It's rocking my world. It's a fun, zesty, light and fluffy summer cake that uses no...
I've procrastinated for about a year now about filming a video recipe... Mainly because I knew how amateur it was going to look and as you can see it is! BUT, I guess I did have some fun and broke the ice as they say. I used a canon powershot, secured on a tri-pod, and this was a one-woman show. In fact, I think it's also pertinent you know that I passed on a shopping trip. Dedicated I know :) That's my niece enjoying a burger with no...
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