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...

Vinegars, Syrups & Souring agents

  Verjuice Verjuice (aka as hosrum)  is the unfermented, sour juice, extracted from semi-ripe grapes. Verjuice adds a wonderfully delicate, sweet-tangy tone to dishes, salads and reductions. Verjuice is available in some supermarkets and Middle Eastern delicatessens. Apple Vinegar  Our family farm in Baskinta is host to hundreds of apple trees of which much of their fruit goes to souk each year. My father retains a...

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