Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Semolina Pancakes with Honeycomb Ricotta & Almond Butter

(Photography by Sarka Babicka) In honour of Shrove Tuesday, I thought I'd share another favourite from The Jewelled Kitchen (AKA Pomegranates & Pine Nuts). These semolina pancakes are known as beghrir in North Africa, which means “1000 holes”. The name refers to the multitude of holes that develop on the surface as they cook. I've added a levantine touch by sealing them as we do with qatayef ashta (beghrir's cousins really) and stuffing...

Secrets To A Perfect Mash & Thanksgiving Round-Up

Well... It's that time of year again! The holidays are nearing and Thanksgiving is only in a couple of days. Yet, it doesn't feel so much like thanksgiving here, since the Brits don't celebrate it and especially because I'm so busy with all the FBC organizing, leaving me no time to host it. I did however manage to have my fair share of all the trimmings, in the run up and over the last several posts. But, before I round-up all the Thanksgiving...

One Mean Green Bean Casserole

I'm in love with green bean casserole! Not any green bean casserole, however. Dish me up the classic green bean casserole invented in 1955 by Campbell's Soup Company using canned ingredients and beware the dragon fire. As I've mentioned before, I like to use fresh ingredients and to build a dish from scratch. There really is nothing more satisfying, more delicious, more virtuous, more necessary. I realize that for some, the mere mention of the...

Grandma’s Sticky Cinnamon Pecan Rolls With A Brandy Glaze

My American grandmother introduced me to Jackass! She came into the room and whispered hysterically: " Beth you've gotta come see this!" So, I dropped whatever I was doing and followed her anxiously, wondering what she was going on about? Then... I saw two men with bleach white bums running wildly across the screen, yelling out obscenities while my grandmother was on the floor in tears! I was petrified. Well, I tell a lie. I was amused...Well...

Creamy Salmon & Tarragon Lasagna

I make this lasagna a lot and it's always a huge hit. It puts a sparkle in peoples eyes. It casts a spell. You can get them to do anything just make sure you make enough for seconds. Now, before my beloved Italian friends raise hell, I know this has nothing to do with a traditional Italian Lasagna. Primarily because it calls  for mascarpone or ricotta and does not include a bechamel  or ragu sauce. It might make some...

Beirut & Riz Bi Haleeb- Rice Pudding with Mastic & Orange Flower Blossom

I always love a really good Lebanese rice pudding. It is so easy to make and a blend of some of my favorite flavors. This one in particular has one I don't get to use so often; mastic gum. Mastic gum reminds me of the Lebanese milk & mastic ice cream we used to have all the time growing up. It was and still is one of my favorites. I love how the ice cream gains a very light stretchy pull, as a result of the mastic gum. You can imagine how...

Sfiha Baalbakiye- Miniature Minced Lamb Pies, Baalbeck & Wine Country

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...

English Muffins – Eggs Benedict Part 2

A while ago I showed you how to perfectly poach an egg, as step 1 to making eggs Benedict. Finally, it's the English muffins turn, the classic base for eggs Benedict! Alternatively, they are also incredibly luscious drenched in butter and heaps of  honey or jam. They are great made ahead and freeze well. I am giving you step-by-step photo instructions from Rachel Allen's English Muffins recipe from her recent cookbook "Bake". P.S....

Smoked Salmon on a Bed of Lettuce

We started our delicious New Year's eve feast with this sumptuous appetizer. I originally wanted to use endive leaves, as they are in season. After looking high and low, all around town and to no avail, I settled for baby lettuce leaves. It worked just as well. Here's what you'll need: Smoked Salmon on a Bed of Lettuce   Ingredients 250g Philadelphia cream cheese 2 tbsp of milk 1 tbsp dill + more for presentation 1 tbsp chives, finely...