Photography by Sarka Babicka This is my take on a popular Levantine dish of chickpeas and yogurt known as fattet* hummus or hummus (chickpea) crumble. The Arabic word fatteh is derived from the root word "fatta" (in Arabic root words are actually only three letters but let's not get into that). To translate it closely it would mean to break up, tear up, or crumble, which is what occurs to the bread in this recipe. This means that a true fatteh...
(Photography by Sarka Babicka) Here's one for the weekend I think you'll really enjoy. Great served at a BBQ (weather forecast looks promising) for everyone to nibble on while, say, the za'atar and pomegranate lamb riblets cook. Serve with a fattoush salad (see The Jewelled Kitchen), maybe some grilled sweet potatoes and you've got a lovely hassle-free meal. Happy weekend. x Smoked Mackerel and Chermoula Pâté with Beetroot Crisps...
And so after 2 years of burns, cuts and tears, The Jewelled Kitchen cookbook is officially out today and in bookstores across Europe and Australia, and the Middle East in a week's time (US launch is October 1st). My fellow blogging friends and I are celebrating by taking turns and posting a recipe a day on our respective blogs over the next couple of weeks. Some of us are even in for a reunion over the weekend at the Food Blogger Connect...
Dearest Zizi, Congratulations on your beautiful newborn baby boy, Adam! As a new mother and now that your hands are very full, I'll keep it short and simple, offering you some wise quotes to keep in mind: Always end the name of your child with a vowel, so that when you yell, the name will carry. ~ Bill Cosby Diaper backward spells repaid. Think about it. ~ Marshall McLuhan The worst feature of a new baby is its mother's singing. ~ Kin Hubbard...
No Thanksgiving or Christmas table is ever complete without a green bean casserole. Over the years, I've made several kinds depending on my mood; there's the classic creamy green bean casserole, the Lebanese version with tomato sauce (loubieh b zeit) or this lighter and refreshing version below. Green beans with feta and caramelised onions Serves: 4 Prep time: 20 minutes Cooking time: 25 minutes 500g/1lb 2 oz green beans 2 tbsp olive oil 2...
Wheat Berry & Puy Lentil Salad with Oven-Roasted Aubergine & Harissa-Yogurt Dressing Author: Bethany Prep time: 15 mins Cook time: 1 hour Total time: 1 hour 15 mins Serves: 4 Wheat berries are whole, unprocessed wheat kernels and the basis of all wheat products. They are high in fibre, with a characteristically chewy texture, and although they take a while to cook, they do not require soaking, which is a bonus. Harissa is a North...
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....
Tabbouleh Author: Bethany Prep time: 25 mins Total time: 25 mins Serves: 4 Tabbouleh is a salad I can eat (and have eaten) daily for weeks at a time with no complaint. My Teta (Lebanese for Nana) was renowned for making the most delicious tabbouleh (but then so is every other Lebanese grandmother!). Living abroad over the last 8 years, I have noticed that Western versions of this dish use a larger bulgur-to-parsley...
There's something dreamy about courgette blossoms. They are incredibly delicate and I love their vibrant green and yellow tones. I was first introduced to the idea of eating a courgette flower, in my early teens, nowhere else but in Provence by my, then, French step-mother. She didn't do much to them but drop them in a light batter before frying them. They were simple but so wonderfully fulfilling. Having grown up, for part of my childhood on a...
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...
On my recent trip to Lebanon, my brother and I spent quality time together making these moreish stuffed Swiss chard fingers and I think they're just the right treat. I had never made them before and when I asked my aunt for the recipe her response went a little like this:" a handful of this, pinch of that, taste and see..." and well we had to make 3 different batches before we got it just right. Making these heavenly chard fingers was also...
I'm back home, in Brighton, after spending two lovely months in Lebanon. I am always so torn between where home lies for me. I feel I belong here and there and I love each place for entirely different reasons. When I'm here I want to be there and when I'm there I want to be here. Now, if I could just get it right... One of the very wonderful aspects of Lebanon that I cherish so much is the natural bounty that abounds. Lebanon is a very blessed...
I've been in Lebanon for a month and a half now and I am starting to blow fuses because of the ridiculously slow internet connection. Apparently, there are only 3 other countries with worse internet than Lebanon and I was shocked to learn that internet in the Palestinian territories is actually much better. Since my arrival to Lebanon, one of the projects I've been working on is the photography for a Lebanese cookbook that was first written...
I'm still here in my beloved Lebanon and well you can only imagine how many frareej meshweeyeh (grilled chickens) I've had... It's one of my all time favorites with extra toum, of course! Char-grilled butterflied chicken is very much a fast food item in our household. Although we prepare it ourselves when we throw barbecues, we also tend to pick it up ready made on our way back home when we don't have the time and energy. We keep things simple...
It's been a while now that I keep getting requests for a fattoush salad recipe... Well it's finally here! I've guest posted the recipe over at the lovely Michelle, on her blog Greedy Gourmet. Please head over there and do make it soon. It's perfect for the weather we're having now and it makes a wonderful barbecue accompaniment. Bethx
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...
How many of you agree that consuming processed, fat-free foods is probably the most frightful thing you could do to yourself? Take fat-free yogurt as a simple example; the ones that have slender, gorgeous ladies advertised all over the packaging. I can promise you one thing: these ladies are not eating that yogurt to get that figure. Fat Free anything, in this case yogurt, will have copious amounts of added sugar, high-fructose corn...
Let me apologies for the radio silence over the last week or so. I've been so busy with different things from dealing with projects regarding this blog, FBC and then a last minute trip to Dubai to help with preparations for my cousin's upcoming wedding in Rome. February is going to be a very crazy month. But, I'm not complaining...I'd much prefer to be busy! Valentine's Day is a couple of weeks away and I thought I'd offer you a three-course,...
Ah! Chicken wings...What's not to like! Actually, do you know what I like even more? Little birdies. Yes. You heard me right. The same ones that fly in the sky. They are absolutely, mouth watering, delicious eaten whole; grilled or sauteed and lathered with a sweet and sour pomegranate molasses basting sauce. I am consciously aware that what I've just said is politically incorrect and illegal in most places. But, in Lebanon they are still...
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,...
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