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...
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...
(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...
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.
Awarma is a Middle Eastern lamb confit or preserved meat that was traditionally essential to a villager's winter diet. It was survival food. Awarma is prepared using the fat derived from the tail of the fat-tailed sheep (as seen above), a breed of sheep (aka Awassi) native to the Middle East . This fat is known as lieh and in the instance of making awarma, it is first minced then rendered over a low heat into tallow before minced...
There are many schools of thought on the origin of the Scotch egg. Of the two most notable, the first claims it was invented by the London department store Fortnum & Mason in 1738 and the other claim is that it traveled from Persia to India with the Moghuls, where it is now known as nargisi kofta. In fact, a version of a kafta-encased egg appears in several volumes of Middle Eastern cookery books, including my upcoming cookbook. Anyone have...
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...
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...
Well folks, the #FBC12 "insane" giveaway has seen an incredible (1640 entries) turn out of participants. Thanks to all who participated and I'm thrilled to see so many of you keen to attend #FBC12, especially as returnees. Now, the news you've all been waiting to hear (maybe) .... A very big congratulations to a Rafflecopter giveaway Sally Prosser, please get in touch via email and we will arrange for your ticket and sessions to be booked....
Banana, Rum and Macadamia Cake Author: Bethany Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: 8 This versatile recipe makes either a sweet banana, rum and macadamia cake or (by reducing the sugar quantity) an equally delicious banana bread, just waiting to be spread generously with butter while it is still warm from the oven. Heaven on Earth! I find the sweetness of the cake just right, but you could add a rum drizzle...
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...
Yup, it has been a good while since I've last posted. I have been and still am incredibly busy but I won't bore you with the what/where/how. Things will soon unravel in their own time. Meanwhile, I've got a stellar recipe for you. It's inspired by Lebanon, of course, and by my wonderful visits to Abu Kassem, but also from the Food Blogger Connect 2011 goodie bag. The lovely people over at Steenbergs were kind enough to provide us with some...
Happy New Year! This is my first post for the year and it's a very special one. It's been a longtime dream to write an article about Lebanon and 2010 saw me realize that dream. Accompanied by Roderick Field, we flew to Lebanon where we spent five days gorging ourselves. In fact, on one of the days, we managed to visit 6 different restaurants, and it wasn't just tastings that took place. Part of Lebanon's great charm is the abundant hospitality...
