Bethany Kehdy

A Champion of Middle Eastern Food & Recipes

Falafel Scotch Eggs with Ginger & Verjuice Tahini

There are many schools of thought on the origin of the Scotch egg. Of the two most notable, the first claims it was invented by the London department store Fortnum & Mason in 1738 and the other claim is that it traveled from Persia to India with the Moghuls, where it is now known as nargisi kofta. In fact, a version of a kafta-encased egg appears in several volumes of Middle Eastern cookery books, including my upcoming cookbook. Anyone have...

Wild Fennel & Potato Fritters, Taste Lebanon News & The Wonderful Man Behind Za’atar Zawtar

It's hard to define Abu Kassem in a few words but genuine, humble and generous would be a good start. He is known for the za'atar he grows in the fields surrounding his home in the south of Lebanon and considered to be one of the few enterprising farmers who started domesticating the wild za'atar plant (thyme), which was previously only collected from the wild. He's since developed the brand Za'atar Zawtar which combines the fruits of his...

Super Bowl Recipes – Easy Lebanese Style!

Hello folks! This post is for all my lovely American friends who are getting ready for the Super Bowl on Sunday. My sister, Adla, is over on this side visiting and she's rooting for the Packers, which naturally means I am too, only because she so nicely asked me to. Either way here are some Lebanese recipes that will make the perfect Super Bowl spread.  There are so many dips to choose from; of course, everyone is familiar with the traditional...

Fried Cauliflower with Tarator Sauce + DKS News

The last few months have been extremely hectic. Thankfully I have been kept very busy with different projects and prospects although this has meant a little less time for blogging. Holiday season is nearing and I'm really looking forward to more recipe creations and new inspirations.  One thing that has also been on my mind is creating football friendly food, like these cauliflower fritters with tahini dressing. So, over the next couple of...

Baba Ghanouj – Smoky, Lebanese Eggplant & Tahini Dip

I'm back from a lovely, relaxing holiday in Antigua where I sunned my self brown and drank rum punch galore. I've got some gorgeous pictures I can't wait to share with all of you in my next post. Antigua is so picturesque and I can't wait to return. Holidays are great for rejuvenating the mind and inspiring all kinds of creativity and ideas. I love it when I find inspiration on Holiday. I think it's a good sign that I relaxed the mind and soul....

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,...

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...

Mad About Chickpeas- Hummus b’ Tahini with Video

Hummus translates to the word chickpea in Arabic and here I'm sharing a recipe for chickpeas with tahini, which has become a popular dip the world over. It's very simple to make, all it is, is a handful of ingredients pulverised to a fine, velvety smooth dip. But it does require a little time and love. Lots of recipes call for it to be made from canned chickpeas, but honestly, if you try it from dry chickpeas you'll never go back. Whatever you...

Tarator

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...

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