Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Recipe for Mouwaraka as featured in Food & Travel Magazine

Happy New Year! This is my first post for the year and it's a very special one. It's been a longtime dream to write an article about Lebanon and 2010 saw me realize that dream. Accompanied by Roderick Field, we flew to Lebanon where we spent five days gorging ourselves. In fact, on one of the days, we managed to visit 6 different restaurants, and it wasn't just tastings that took place. Part of Lebanon's great charm is the abundant hospitality...

Get Freekeh w/ Your Christmas Stuffing

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...

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...

Guest Post- Pistachio & Almond Baklawa Croustillants With Orange Blossom Syrup

Ayayay! Today is a day that's going to titillate your visual senses and change your lives, forever. Unless, you've already been to Mowie's blog and you've already begun receiving wholesome doses of visualgasms. I can never get enough! I am beyond thrilled to have the beautiful Mowie from Mowielicious.com posting here, today. I first fell upon Mowie's blog a few months ago, when Ms. Gourmet published a link back to his post: Self-Saucing...

Couscous with Almonds, Dates & Mint

Couscous is probably one of the easiest, simplest and quickest dishes to put together. Done right and it can be the most satisfying. That's why I love it. It's also a great blank canvas; you can really get creative and add whatever ingredients you want, resulting in  your own personal masterpiece of flavors. That's why it just seems ludicrous to include a recipe for couscous. As long as you know how to cook (I wouldn't even call it...

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...

Watermelon and Pecan Jam – Fabulously Moldovan?

Although, this entire month is dedicated to Lebanon and all its glory, I must interrupt the regularly scheduled programming with a jamming post that doesn't have a lot to do with any particular country, as far as we are aware, that is. My dad's wife is Moldovan and has an impressive recipe box. She's inspired me many-a-times. This specific recipe comes from her; she got it from her mother; who got it from her mother; But, it's not Moldovan....

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...

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