Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Falafel Scotch Eggs with Ginger & Verjuice Tahini

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...

Sumac Roasties

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...

Lebanese Butterflied Chicken – Farouj Meshwe 3al Fahem

I'm still here in my beloved Lebanon and well you can only imagine how many frareej meshweeyeh (grilled chickens) I've had... It's one of my all time favorites with extra toum, of course! Char-grilled butterflied chicken is very much a fast food item in our household. Although we prepare it ourselves when we throw barbecues, we also tend to pick it up ready made on our way back home when we don't have the time and energy. We keep things simple...

Kafta Meshweeye – Minced Lamb on the Seekh

I'm going home on Wednesday! I can't wait to be back in Lebanon hanging out with family and friends. I'll be there for the next month working on several really exciting projects that will be unveiled over the coming months. Speaking of which, have you heard about Taste Lebanon Taste Lebanon is a "real life" culinary tour across Lebanon which I'll be leading in September, taking 8-11 lucky travelers on a tasting journey over 7 days. Some of you...

Mad About Chickpeas – Hummus B’ Lahme

Once more, I will express my undying love for chickpeas: I Am M.A.D About Chickpeas! After all, how can one not succumb to such a delectable and pulsing love affair! The chickpea, belonging to the protein food group, is such a versatile and wholesome leguminous pulse. You can make anything out of it; falafel, all kinds of hummus dips, veggie burgers, bread, and it's also a perfect addition to stews, curries, salads... I could go on and on. And,...

Fourth of July Special- A Juicy Tender Burger! VIDEO TOO!

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...

Mad About Chickpeas- Falafel

Mad About Chickpeas- Falafel   Author: Bethany Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 20-24 It’s commonly believed that falafel (known as taamiya in Egypt) originated millennia ago in Egypt, where they were prepared using a mixture of broad beans and chickpeas. I prefer to stick to the Lebanese version which uses chickpeas only, but don’t be tempted to the tinned variety, as they will fall apart. A versatile...

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