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...
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...
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.
(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...
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...
Dearest Zizi, Congratulations on your beautiful newborn baby boy, Adam! As a new mother and now that your hands are very full, I'll keep it short and simple, offering you some wise quotes to keep in mind: Always end the name of your child with a vowel, so that when you yell, the name will carry. ~ Bill Cosby Diaper backward spells repaid. Think about it. ~ Marshall McLuhan The worst feature of a new baby is its mother's singing. ~ Kin Hubbard...
"Can't wait to get organized" seems to have been my favourite moan phrase over the last two years. Over the last few weeks, and with the last of The Jewelled Kitchen book edits officially out of the way, I've finally found some down time to bring organization back into my life. Besides clearing up my desktop, folders, emails, and much more, I have also begun thinking about a new design/layout/feel for the blog, and look forward to...
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...
You may have noticed over the last couple of weeks that most of the photography has been the jaw-dropping work of the very talented lifestyle photographer Sarka Babicka. Over the last 3 years, Sarka and I have become close friends and several months back we decided to collaborate on a series of projects. What began as a weekend visit to my home in the West Country turned into a two-month long 'rock and roll' kibbutz experience. At the time, my...
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....
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