Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Green beans, Feta, Caramelised Onions and Almonds

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

      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...

Recipe for Mouwaraka as featured in Food & Travel Magazine

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...

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...

Guest Post- Pistachio & Almond Baklawa Croustillants With Orange Blossom Syrup

Ayayay! Today is a day that's going to titillate your visual senses and change your lives, forever. Unless, you've already been to Mowie's blog and you've already begun receiving wholesome doses of visualgasms. I can never get enough! I am beyond thrilled to have the beautiful Mowie from Mowielicious.com posting here, today. I first fell upon Mowie's blog a few months ago, when Ms. Gourmet published a link back to his post: Self-Saucing...

Couscous with Almonds, Dates & Mint

Couscous is probably one of the easiest, simplest and quickest dishes to put together. Done right and it can be the most satisfying. That's why I love it. It's also a great blank canvas; you can really get creative and add whatever ingredients you want, resulting in  your own personal masterpiece of flavors. That's why it just seems ludicrous to include a recipe for couscous. As long as you know how to cook (I wouldn't even call it...

Beetroot Ravoli

Can yours pleeease beet for me and forgive me for being so slack over the last month, and not really being an active member of the food obsessing society?! I'm sure you will, right? After all, it's valentines and you are supposed to share love! and forgive?! Especially after sharing the recipe for the cutest and cuddliest hearts ever?! Beetroot Ravoli   Ingredients Ravioli 150g cooked beetroot, pureed 300g “oo” flour 1 egg Salt...