Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Loved Up Scrambled Eggs with Lavender Pepper

Photo by Sarka Babicka I call these scrambled eggs "loved-up" because of the amount of time, love and care I invest towards their perfect development. It's a slow process, without the addition of cream or butter, just a generous dollop of butter, on very low heat, and lots of stirring.  The lavender pepper is inspired from a similar blend I came across when living in Maui, Hawaii. There was a nearby lavender farm that made delicious edible...

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...

Prawn, Beets and Asparagus Salad with Saffron-Yogurt Hollandaise & 1 “Insane” #FBC12 Winner!

Well folks, the #FBC12 "insane" giveaway has seen an incredible (1640 entries) turn out of participants. Thanks to all who participated and I'm thrilled to see so many of you keen to attend #FBC12, especially as returnees. Now, the news you've all been waiting to hear (maybe) .... A very big congratulations to a Rafflecopter giveaway Sally Prosser, please get in touch via email and we will arrange for your ticket and sessions to be booked....

Banana, Rum and Macadamia Cake

Banana, Rum and Macadamia Cake Author: Bethany Prep time: 10 mins Cook time: 1 hour Total time: 1 hour 10 mins Serves: 8 This versatile recipe makes either a sweet banana, rum and macadamia cake or (by reducing the sugar quantity) an equally delicious banana bread, just waiting to be spread generously with butter while it is still warm from the oven. Heaven on Earth! I find the sweetness of the cake just right, but you could add a rum drizzle...

Wild Fennel & Potato Fritters, Taste Lebanon News & The Wonderful Man Behind Za’atar Zawtar

It's hard to define Abu Kassem in a few words but genuine, humble and generous would be a good start. He is known for the za'atar he grows in the fields surrounding his home in the south of Lebanon and considered to be one of the few enterprising farmers who started domesticating the wild za'atar plant (thyme), which was previously only collected from the wild. He's since developed the brand Za'atar Zawtar which combines the fruits of his...

Mixed Greens Salad with Garlic Butter Beans, Fried Egg & Sumac

I have been enjoying this salad plentifully over the last month. After all, how can one resist the combination of crisp green leaves, garlicky butter beans, and a runny egg yolk with a sprinkle of sumac? And if that wasn't enough, this salad can be knocked out in no time! Okay, so you may need to use canned beans but I recommend cooking up a big batch of dried butter beans and then freezing them in individual serving sizes, making it more...

Easter Eggs, Soft Boiled Eggs Sprinkled w/Cumin, Arabian Soldiers & Chaa’nine

Which egg's your favorite? Mine is the lilac colored egg with the butterflies. Of course, you already knew that since I gave it the best seat in the house! I've always loved Easter and all the celebrations that came with it. In Lebanon, we have a beautiful custom that is called Chaa'nine which takes place on Palm Sunday. On this bright and sunny day, the air filled with the scents of spring, all the young ones come out dressed in white or...

Cardamom Pancakes with Orange Blossom Syrup & Pistachios

Can you believe it's March already? I woke up this morning completely unaware that we had stepped into a new month, till I received the news on Twitter (the source of most if not all my information these days)!  Oh how I love March! March means the onset of spring even though it isn't officially spring till March 20th also known as the Vernal Equinox. It's a great month that signals a fresh start, longer days, the chirping of birds, the...

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...

Raspberry & Quark Cheese Summer Cake with Me Mate Sacha…

My friend Sacha came over the other day, to show me how to make this cake. It's one of her family favourites and was developed by her au pair, Maria. I've made it twice since Thursday and plan on making it again for my visitors this week-end! Revised 08/09: " keep making this, everyone is swearing the best summer cake they have ever had!" In other words, It's rocking my world. It's a fun, zesty, light and fluffy summer cake that uses no...

Poached Eggs- Step 1 of Eggs Benedict

For some time, I've been meaning to write a post on Eggs Benedict but I've been side tracked by the likes of  Tabbouleh, Pizza Arabia and Heart Beet Ravioli. Poached egg recipes will vary and some will call for vinegar. This one doesn't because I find it alters the taste and the texture. Stirring the water before introducing the egg works just the same. It keeps the egg whites together without altering the taste. Here's a step by step...

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...