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 Who doesn’t love roasties? I wrote a post about these a few years back, but thought I’d revisit them as my recipe writing skills have since improved tremendously (thankfully!) You can season them to your heart’s desire and here I’ve chosen to go with sumac; if you like, you can also throw in a few smashed, unpeeled garlic cloves. If you’ve got large appetites, double up the recipe. Sumac...
What happens when a Brazilian, a Brit and a Lebanese-American get together? Well, food of course but also some pure comedy moments! If you are not yet acquainted with Nando's delicious Brazilian food blog, Cuca Brazuca, then you need to get over there quickly! Nando shares great recipes, great food photography and always well edited videos. In fact, I had the chance of trying his Mini Acarajes and I had to be polite by warning him I was going...
I've procrastinated for about a year now about filming a video recipe... Mainly because I knew how amateur it was going to look and as you can see it is! BUT, I guess I did have some fun and broke the ice as they say. I used a canon powershot, secured on a tri-pod, and this was a one-woman show. In fact, I think it's also pertinent you know that I passed on a shopping trip. Dedicated I know :) That's my niece enjoying a burger with no...
This is a family recipe that's been around ever since I can remember. It's a chicken casserole recipe with Spanish influence, not Indian, contrary to its name. Nevertheless and for unidentifiable reasons my aunt Janane, coined it "Poulet A L'indien" perhaps because the spices hailed from India. I met up with my other aunt, Amale, in Montreal this week. After a few phone calls to Lebanon, we got the recipe from aunt Janane and got busy in...
Arabic Bread/Khubz is commonly known as pita in the west where it is usually thicker and in an oval shape. Traditional Arabic bread is flat, leavened, circular and usually about 10in/25cm in diameter although it can vary. It is baked at high temperatures causing the dough to puff and create pockets. Once cooled, the bread deflates and can then be opened around the seams and the layers used to form sandwiches/wraps, or pieces are torn off...
Tarator Author: Bethany Prep time: 10 mins Total time: 10 mins Serves: 4 One of my ultimate dressings or dips, this wonderfully versatile mixture is traditionally paired with falafel, baked fish, meatballs and many other dishes. If you have leftovers from this recipe, it will keep refrigerated, in a sealed container, for about 5-7 days. Ingredients 200ml/7fl oz/heaped 3/4 cup tahini 2 garlic cloves, crushed juice of 2 lemons 1 tbsp finely...
I know, I know... the name's not very appealing! But (no pun intended), I can guarantee that tasting a beer butt chicken for the first time will be one of those unforgettable culinary moments. I learned about Beer Butt Chicken (also called beer can chicken, chicken on the throne) in Houston, Texas where I lived for a short period of time. The name says it all; a can of beer up the chicken's cavity! It is not entirely known how the...