Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Pomegranate & Za’atar Lamb Riblets

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...

Wild Fennel & Potato Fritters, Taste Lebanon News & The Wonderful Man Behind Za’atar Zawtar

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...

Get Freekeh w/ Your Christmas Stuffing

Freekeh (frikeh) is my number one grain and preferred starch to use. I find it so versatile to cook with and I cherish the unique, nutty undertone and smoky aroma it carries. This ancient grain is typical to the cuisine of the Middle East. Growing up I enjoyed it the traditional way in the quintessential freekeh ma' djej/ Lahm or freekeh with chicken and/or meat. However, freekeh can be used in risottos, salads (this salad was a big hit when I...

Vegetarian Stuffed Marrows – Koussa Mehshi Ati3

I've been in Lebanon for a month and a half now and I am starting to blow fuses because of the ridiculously slow internet connection. Apparently, there are only 3 other countries with worse internet than Lebanon and I was shocked to learn that internet in the Palestinian territories is actually much better. Since my arrival to Lebanon, one of the projects I've been working on is the photography for a Lebanese cookbook that was first written...

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...

Tripoli, The Old Souk & Dad’s Samkeh Harra…

Tripoli is a city with a lingering history;  the air stained with the scent of orange flowers, bustling sounds coming from the streets, markets and mosques, with lavish sweets to appease your lusty cravings, and a beautiful seaside for relaxation. "Tripoli, the second largest city in Lebanon, is located in North Lebanon on the East Mediterranean coast and enjoys a strategic position with the added advantage of offshore islands and natural...

Kebbeh

Kebbeh, the national dish of Lebanon, is an emulsification of the freshest minced lamb and burghul with essential 7-spices. In the old days, Lebanese women would pound the meat and the burghul in a mortar and pestle then knead in the spices, a process which can be excruciatingly exhausting. Oh hail, thou food processor! Kebbeh can be eaten raw (kebbeh naye) which is similar to steak tartare and is one of the popular methods of enjoying...

Mad About Chickpeas- Hummus b’ Tahini with Video

Hummus translates to the word chickpea in Arabic and here I'm sharing a recipe for chickpeas with tahini, which has become a popular dip the world over. It's very simple to make, all it is, is a handful of ingredients pulverised to a fine, velvety smooth dip. But it does require a little time and love. Lots of recipes call for it to be made from canned chickpeas, but honestly, if you try it from dry chickpeas you'll never go back. Whatever you...

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