Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

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...

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....

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