I’ve strayed from tradition here, as kebab karaz, as it’s known in Syria, is usually made with veal or lamb served on Arabic bread. The spices used are not at all typical and in the traditional manner, kebab karaz, is served over flattened Arabic bread with the sour cherry sauce drizzled over. This notorious dish, which hails from Aleppo, is a real rustic, comfort kind of food in its traditional form. It truly is an alluring demonstration...
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...
Yup, it has been a good while since I've last posted. I have been and still am incredibly busy but I won't bore you with the what/where/how. Things will soon unravel in their own time. Meanwhile, I've got a stellar recipe for you. It's inspired by Lebanon, of course, and by my wonderful visits to Abu Kassem, but also from the Food Blogger Connect 2011 goodie bag. The lovely people over at Steenbergs were kind enough to provide us with some...
Freekeh (frikeh) is my number one grain and preferred starch to use. I find it so versatile to cook with and I cherish the unique, nutty undertone and smoky aroma it carries. This ancient grain is typical to the cuisine of the Middle East. Growing up I enjoyed it the traditional way in the quintessential freekeh ma' djej/ Lahm or freekeh with chicken and/or meat. However, freekeh can be used in risottos, salads (this salad was a big hit when I...
The idea for this dish came to me months ago but it only came to life yesterday. I am happy to say it was a great success. It takes inspiration from the seven-layer dip although it doesn't have as many layers. It combines hummus b' lahme, hummus balila and gorgeous pomegranate arils and is in fact built upon an intricate layer of flavors. First, there is the zesty and velvety smooth hummus b' tahini, then, a layer of humus balila which hosts...
I'm going home on Wednesday! I can't wait to be back in Lebanon hanging out with family and friends. I'll be there for the next month working on several really exciting projects that will be unveiled over the coming months. Speaking of which, have you heard about Taste Lebanon Taste Lebanon is a "real life" culinary tour across Lebanon which I'll be leading in September, taking 8-11 lucky travelers on a tasting journey over 7 days. Some of you...
Once more, I will express my undying love for chickpeas: I Am M.A.D About Chickpeas! After all, how can one not succumb to such a delectable and pulsing love affair! The chickpea, belonging to the protein food group, is such a versatile and wholesome leguminous pulse. You can make anything out of it; falafel, all kinds of hummus dips, veggie burgers, bread, and it's also a perfect addition to stews, curries, salads... I could go on and on. And,...
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...
Family road trips or even day trips can be mind-blowing. I mean that in a good way. I really really do. As we are always up for a good laugh, a good cry or just a good mental breakdown, we decided that we would make a day trip to Baalback, all of us, together, in one car. This day trip would include my father, my step-mother Aliona, her daughter Alina, my brother Eli, and let's not forget me. Baalbeck is home to some of the biggest temples ever...
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....
I've procrastinated for about a year now about filming a video recipe... Mainly because I knew how amateur it was going to look and as you can see it is! BUT, I guess I did have some fun and broke the ice as they say. I used a canon powershot, secured on a tri-pod, and this was a one-woman show. In fact, I think it's also pertinent you know that I passed on a shopping trip. Dedicated I know :) That's my niece enjoying a burger with no...
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...