Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Smoked Mackerel & Chermoula Pâté with Beetroot Crisps

(Photography by Sarka Babicka) Here's one for the weekend I think you'll really enjoy. Great served at a BBQ (weather forecast looks promising) for everyone to nibble on while, say, the za'atar and pomegranate lamb riblets cook. Serve with a fattoush salad (see The Jewelled Kitchen), maybe some grilled sweet potatoes and you've got a lovely hassle-free meal.  Happy weekend. x   Smoked Mackerel and Chermoula Pâté with Beetroot Crisps...

The Jewelled Kitchen Virtual Cookbook Launch!

And so after 2 years of burns, cuts and tears, The Jewelled Kitchen cookbook is officially out today and in bookstores across Europe and Australia, and the Middle East in a week's time (US launch is October 1st). My fellow blogging friends and I are celebrating by taking turns and posting a recipe a day on our respective blogs over the next couple of weeks. Some of us are even in for a reunion over the weekend at the Food Blogger Connect...

Falafel Scotch Eggs with Ginger & Verjuice Tahini

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...

Labneh & Dukkah Deviled Eggs

"Can't wait to get organized" seems to have been my favourite moan phrase over the last two years. Over the last few weeks, and with the last of The Jewelled Kitchen book edits officially out of the way, I've finally found some down time to bring organization back into my life. Besides clearing up my desktop, folders, emails, and much more, I have also begun thinking about a new design/layout/feel for the blog, and look forward to...

Lamburghinis with Barberry and Pistachio Relish

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...

Lebanese-Style Chicken Wings w/ Garlic, Coriander & Pomegranate Molasses

Ah! Chicken wings...What's not to like! Actually, do you know what I like even more? Little birdies. Yes. You heard me right. The same ones that fly in the sky. They are absolutely, mouth watering, delicious eaten whole; grilled or sauteed and lathered with a sweet and sour pomegranate molasses basting sauce. I am consciously aware that what I've just said is politically incorrect and illegal in most places. But, in Lebanon they are still...

When Life’s Moving Too Fast, I Make Red Lentil Soup

We all know what it's like when the world is spinning at two hundred miles an hour and you're standing there in a dizzy, desperately trying to remain sane and get on with your ever expanding to-do list while tackling tasteless fireballs. I feel like that all too often. In fact, I feel like that right now. But, a while ago, I promised myself to learn to enjoy the moment no matter what it is! When all goes "Pete Tong" - as the cliche goes in my...

Lamb Stew Makes Me Go GaGa!

I felt like head butting my computer screen on several occasions last night. The fear of causing severe brain damage to myself was the only reason I practiced laborious restraint. I have a Macbook Air that I bought long before I knew how obsessed I was to become with food blogging; the practice of over-tasting while holding a camera in one hand photographing the smallest of crumbs and rambling on about the importance of dry chickpeas while all...

Batinjan Makdous- Preserved Stuffed Aubergines

These baby aubergines are part of the Lebanese mouneh or preserving and pickling process for the winter months. They are vegetarian, gluten-free and so moreish. I've heard it's a good idea to eat them straight from the jar, oil dripping all over your chin and your once-worn silk ruffle shirt, not even giving it a moments notice- till the jar is empty. Then you're screwed. No, I'm not speaking from experience. But, you can also try serving them...

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...

Mussels in Arak – The Milk of Lions

Majd, an old college friend from Lebanon, was visiting London last week. It's been nearly a decade since I last saw him, and I was so glad to see him. As is customary with Lebanese, the traveler will always ask "badeek shee" (addressing a female) or do you need anything from here? And the person being posed the question should ideally respond: "toussal b salemeh" (addressing a male) or "your safe arrival" But I just went straight for the kill...

Falafel Salad

This salad is a twist on the falafel (pronounced falefeel) sandwich that is enjoyed around the Middle East. In Lebanon, a falafel sandwich comes stuffed with tomatoes, shredded lettuce, kabiss (mixed pickle varieties; chillies, beetroot, parsnip among others) lathered with tarator (tahini, garlic then diluted with lemon), maybe some batata (fries), wrapped in arabic bread and "BAM" as Emerill would say! Did I just describe heaven? I probably...

Beets Avocado Salad-Video with Guest & a Sur La Table GIVEAWAY!

" I'm giving away a $50 Sur La Table gift card. READ ON TO ENTER!" I recently made this salad for my niece Vanessa who loved it so much; she now proclaims it one of her favourite salads. After watching me do a few cooking videos for the blog, she decided that she, too, wanted to be part of the "web show", as she likes to call it. Given that this is her favorite salad now, I showed her how to make it on her own. In the video below, Vanessa...

Mloukhieh – Jew’s Mallow & Cardamom-Infused Chicken over Rice

As I begin writing this, the aromas of mloukhieh, cardamom, coriander, and garlic infuse the air, sending my stomach in mad rages. Mloukhieh, the Egyptian national dish, is extremely popular in Lebanon and is one of my favorite dishes. Mloukhieh leaves are a type of edible green similar to spinach and in the English language are called Jew's mallow. This leafy green vegetable has a mucilaginous texture, similar to okra, when cooked. The...

Prawn Ceviche

I've rejoiced in the pleasures of Ceviche for quite some time. I think my first introduction was back in Miami. Chris and I, would often escape to the Florida Keys for some fishing and down time. We would rent a boat, and spend the day scouring the reefs for some edibles. Chris would hang his fishing rod over the side of the boat, while I would lounge on the back of the boat, till a huge rogue wave would come up behind me and give me a good...

Vegetarian Stuffed Bell Peppers

I made this dish a few months ago, when we were following a detox diet and decided to follow a vegetarian diet for a month. I have a fetish for veggies, and therefore didn't really mind the detox. Meanwhile my husband, suffered the first couple of days, constantly complaining he was hungry! But following dishes like this he began to embrace going veggie. So, I made this several times because it is very filling and the explosion of...

Ginger and Coriander Carrot Soup

My father-in-law Jim is the inspiration behind this post- he can make an mean carrot soup! Now, I am big on soup and this carrot soup has to be in my top 10 soups to love. It's delicious and wholesome and so simple to make. Here's what you'll need:   Ginger and Coriander Carrot Soup   Author: Bethany Prep time: 10 mins Cook time: 25 mins Total time: 35 mins Serves: 4 Ingredients Knob of butter 1 onion, roughly...

Mad About Chickpeas- Falafel

Mad About Chickpeas- Falafel   Author: Bethany Prep time: 30 mins Cook time: 10 mins Total time: 40 mins Serves: 20-24 It’s commonly believed that falafel (known as taamiya in Egypt) originated millennia ago in Egypt, where they were prepared using a mixture of broad beans and chickpeas. I prefer to stick to the Lebanese version which uses chickpeas only, but don’t be tempted to the tinned variety, as they will fall apart. A versatile...

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