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,...
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...
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...
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...
I’m going to rewind to 2010 when the reality of writing a cookbook found its place on my stove and my hand was on the gas ignition switch. Two years ago exactly this February, I was approached by Grace, the managing editor at Duncan Baird Publishing to write a cookbook on Middle Eastern cuisine. That same month, I had been pitching a cookbook idea which would, soon after, receive a couple of ‘too niche’ responses declining it. So, as you...
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...
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...
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...
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...
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...
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...
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....
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...
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...
Warm Freekeh Salad with Fig, Feta & Caramelized Onions Author: Bethany Prep time: 10 mins Cook time: 30 mins Total time: 40 mins Serves: 4 I prepared this dish at a recent cooking demonstration during an event hosted by Lebanese Wines at Atelier des Chefs in London. It was incredibly popular and even though I’d made double the quantity required, we actually ran out within the first hour. It’s a lovely salad made from freekeh,...
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...
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...
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