I'm back from a lovely, relaxing holiday in Antigua where I sunned my self brown and drank rum punch galore. I've got some gorgeous pictures I can't wait to share with all of you in my next post. Antigua is so picturesque and I can't wait to return. Holidays are great for rejuvenating the mind and inspiring all kinds of creativity and ideas. I love it when I find inspiration on Holiday. I think it's a good sign that I relaxed the mind and soul....
I'd like to thank you all so much for participating in the Lebanese Pantry Giveaway. I've really appreciated all your feedback! It's always a joy to hear what you have to say! You guys rock! I'm happy to announce and with the help of this website the lucky winner of the Lebanese Pantry Givewaway is Asha with comment # 7: "Asha@FSK 21 April 2010 at 1:55 am (Edit) # Love the new look and the Lebanese sections are fantastic!!! :) And, yes, awesome...
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...
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...
I last enjoyed this salad whilst in Lebanon, at a restaurant off the beaten track in a coastal town full of charm and history. The small, family-run restaurant, appropriately named after its owner, "Chez Maggy", is nestled along the coast of Batroun. It hosts some of the most beautiful views of the Mediterranean and the old Phoenician Wall. Batenjan El Raheb translates into English as the monk's aubergine. I'm not exactly sure why it was...
My Lebanese grandmother would often make something very similar to this ratatouille which we knew in Arabic as mtab'a. About age 15, I finally had a "French" ratatouille in Provence, made by my French step-mom's father. I always loved my grandmother's mtab'a and so embraced ratatouille immediately. It's very satisfying served as a main meal with some rustic bread (Pain de Campagne), or goes well as an accompaniment to fish, meat or rice....