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A taste of the world

Delicious Foods without Borders!

  • Spices, Herbs and Blends

    Spices and some herbs are used to flavour and sometimes colour our dishes, as well as impart into them great healthy qualities. The most commonly used spices in the European and American cooking are: Black and white pepper, clove, nutmeg, caraway, cinnamon, paprika, juniper, allspice, cumin, poppy, garlic, vanilla, ground ginger, cayenne pepper, thyme, bay […]

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  • Rice with Green Broad Beans (also known as Fava Beans)

    This recipe is from Lebanon. It can be prepared also with minced meat but I prefer the vegetarian version which I cook during our meat free days. It is delicious with a side serving of yogurt and/or green salad. You can use any type of rice but the white short grain one would be best. I also like […]

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  • Watermelon and Feta Salad

    We are never sure the watermelon we just bought is going to be really sweet. We may have some hints but nothing is sure. I don’t like to throw good food! Therefore, I decided to make a salad with the watermelon that would be red but not sweet enough. I thought that a combination of […]

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  • Polish Beetroot Soup – Barszcz (more commonly known as Borscht)

    This is a favourite soup of my childhood. As a child I did not like soups except for this sweet, sour and bright red beet soup. There are more then one recipes for this soup. The one that my mother usually cooked included meat, bones, cabbage, carrots, leeks, parsley, celery, onion and garlic. But for […]

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  • Fattoush – Traditional Lebanese Mixed Salad

    This is another famous Lebanese salad that initially was made by peasants to use up leftover raw greens, herbs, tomatoes…. and, last but not least, old (dry) Lebanese flat bread. Nowadays, it is very popular and to make it, we toast the bread (Some even fry the bread) then tear it into bite size pieces. […]

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