Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Moghrabieh Salad with Preserved Lemon and Coriander Pesto

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...

Cider Can Turkey with Nutty Couscous

      Cider Can Turkey with Nutty Couscous Author: Bethany Prep time: 20 mins Cook time: 2 hours 30 mins Total time: 2 hours 50 mins Serves: 6 It’s always best to bring a turkey to room temperature for at least an hour before cooking it, as this allows it to cook evenly. In addition, follow Harold McGee’s advice and apply an icepack to the breast during the last 30 minutes of this defrosting period, as this will slow down the...

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...

A Lebanese Layered Dip

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...

Vegetarian Stuffed Marrows – Koussa Mehshi Ati3

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...

Mad About Chickpeas – Hummus B’ Lahme

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,...

Mad About Chickpeas-Hummus Balila

Anyone that knows me, knows I'm mad about chickpeas.  I soak chickpeas, weekly. I always have home made hummus in my fridge and I love to donate it to friends and family with Dirty Kitchen Secrets and Lick Your Plate Clean written all over the tubs. I've always got a spoon in a tub of hummus. It's my go-to snack. When it comes to chickpeas I don't like the canned option. I'm like my Italian friend who gets the quivers when Arabic bread is...

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...

Kebbeh Zghortaweeyeh & An Old Tradition

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....

Tripoli, The Old Souk & Dad’s Samkeh Harra…

Tripoli is a city with a lingering history;  the air stained with the scent of orange flowers, bustling sounds coming from the streets, markets and mosques, with lavish sweets to appease your lusty cravings, and a beautiful seaside for relaxation. "Tripoli, the second largest city in Lebanon, is located in North Lebanon on the East Mediterranean coast and enjoys a strategic position with the added advantage of offshore islands and natural...

Kebbeh

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...

Vegetarian Stuffed Bell Peppers

I made this dish a few months ago, when we were following a detox diet and decided to follow a vegetarian diet for a month. I have a fetish for veggies, and therefore didn't really mind the detox. Meanwhile my husband, suffered the first couple of days, constantly complaining he was hungry! But following dishes like this he began to embrace going veggie. So, I made this several times because it is very filling and the explosion of...

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