Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Valentine’s Day Dinner – Grilled Halloumi Cheese With Zaa’tar & Red Bell Pepper Coulis

Let me apologies for the radio silence over the last week or so. I've been so busy with different things from dealing with projects regarding this blog, FBC and then a last minute trip to Dubai to help with preparations for my cousin's upcoming wedding in Rome. February is going to be a very crazy month. But, I'm not complaining...I'd much prefer to be busy! Valentine's Day is a couple of weeks away and I thought I'd offer you a three-course,...

Eggs Benedict – Part 3 Hollandaise Sauce

Hollandaise sauce is one of the 5 mother sauces in French cuisine and is made of warmed eggs, a hint of lemon, then melted butter is added slowly, to form a thick, creamy, smooth sauce. Because of the use of eggs and the application of heat, it deters many from attempting it, as the eggs yolks can quickly curdle, if not enough care is given. I assure you, it's easy to make but first you need to know the facts. Here are the facts to getting a...

Muhammara – Put the hummus on the back burner…

For a while... I could never betray my soul mate! But, Muhammara; a red-hot Syrian concoction which in Arabic means 'reddened' is a necessary addition to any worthy mezze spread. If you like Mutable or Baba Ghanouj (Lebanese Eggplant Dip) and Hummus (Lebanese Chickpea Dip) then you will absolutely love this red-dusk temptation. A combination of charred red bell peppers, walnuts and oh...oh...oh pomegranate molasses, makes Muhammara a...

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