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A taste of the world

Delicious Foods without Borders!

  • Choucroute Garnie – Cooked Sauerkraut

    Sauerkraut means sour cabbage in German and while it is considered a German staple, it is also popular in neighbouring countries such as France (specifically the Alsace region), Poland and other Eastern European countries. You can buy fermented Sauerkraut in any supermarket, or make it yourself. A good reference is WikiHow if you are interested […]

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  • How to choose your Olive Oil

    Olive oil is a liquid fat extracted from olives. Olive trees have been grown around the Mediterranean since thousands of years. Spain, Italy, and Greece are the largest producers, followed by the Levant countries (Lebanon, Syria, Palestine….), North African countries (Morocco, Tunisia, Algeria…) and other Southern European countries such as Portugal. (Wikipedia) Olive oil is […]

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  • Cabbage, mince meat, rice and chickpeas casserole

    Instead of making stuffed cabbage rolls, I thought of this lazy way of alternating layers of cabbage leaves and stuffing (rice and meat mince), then top the last layer with tomato sauce and cooked chickpeas.  

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  • Loubié Bizeit ( Flat Beans in Tomato Sauce)

    This dish must be made with the flat and stringless beans known as Helda or Romano beans. They are flavoursome and are great cooked with tomato sauce (our recipe) or just cooked in water then seasoned with garlic, lemon and olive oil (served as a warm salad). Before cooking them, you need to cut the […]

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  • Cooked Spinach with Tarator (Tahini Sauce)

    I had this idea recently to mix Spinach with Tarator sauce to make my husband eat it without grudging, and change from the classic “spinach & cream” and other recipes. I am glad to tell you that he really liked it! He said that it tasted like Mutabbal (baba Ghanouj)! And it does! I posted […]

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