Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Chicken, Butternut Squash & Freekeh Stew

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...

Tabbouleh

        Tabbouleh Author: Bethany Prep time: 25 mins Total time: 25 mins Serves: 4 Tabbouleh is a salad I can eat (and have eaten) daily for weeks at a time with no complaint. My Teta (Lebanese for Nana) was renowned for making the most delicious tabbouleh (but then so is every other Lebanese grandmother!). Living abroad over the last 8 years, I have noticed that Western versions of this dish use a larger bulgur-to-parsley...

Phyllo Parcels Stuffed with Burghul, Sumac Coated Sea Bass & Fennel

I have a confession to make... I have no exact measurements for this recipe. I always write down my recipe measurements on a notepad as I go about in the kitchen. This system has worked a charm and I've never had a problem with loosing the notepad or forgetting it somewhere...Till now! I left Brighton and the notepad behind. When I arrived in Rome and realized this a few hours later I went bonkers. "NO! I don't have the measurements for my next...

Non-Traditional Kebbet Laktine- Pumpkin Kebbeh

It seems as though all I've been talking about recently is Kebbeh and that's because  I really never tire of it, especially as they're are so many variations of it. The below recipe is just one other example.I recently gifted my friend Sacha a Middle Eastern cookbook entitled "Turquoise" authored by Greg and Lucy Malouf and full of tales about their journey through Turkey. The book is exquisite; from the turquoise cover (which happens to be my...

Kebbeh Zghortaweeyeh & An Old Tradition

Back in the good ol' days when there was no twitter, facebook, television, oh and a food processor there were lovely ladies who made kebbeh b jorn; minced lamb pounded for at least an hour in a jorn or mortar. Those days are long gone! I had to state the obvious. As you can imagine making kebbeh this way is lengthy, exhausting, dramatic and I'm not sure makes that much difference in taste or texture. I couldn't tell and nor did anyone else....

Burghul

  Bulgur, is a cereal food made from different wheat species, usually durum wheat. It is sold parboiled, dried and partially de-branned. It is available in 4 grinds or sizes: fine (#1), Medium (#2), Coarse (#3), Extra Coarse (#4). The burghul you see labeled in most chain supermarkets in UK as fine is in fact more medium coarse and so if the grade is very important it’s best to source your bulgur from a Middle Eastern/Ethnic grocer which...

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...

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