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Recipes With Course: Appetizer

Grilled Courgettes or Zucchini with Gremolata-like sauce

Recipe Type: Cuisine:

For this recipe, I used white courgettes (see photo) but you can use also the green or the yellow ones. It’s a perfect side dish!

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Hmiss – Roasted Peppers and Tomatoes’ Salad

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Hmiss or Felfla is an Algerian salad of roasted peppers and tomatoes and is one of the most popular appetisers during the month of Ramadan. It can be served warm or cold. It’s usually enjoyed with a good bread. In the other parts of North Africa, such as Tunisia or ...

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Muhamarra – Roasted Walnuts and Red Peppers Dip and Spread

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Muhamarra is a delicious dip made mainly of roasted walnuts, red peppers & breadcrumbs. It originated in Aleppo and is widely used in both Syrian and Lebanese Mezzehs! It’s also a delicious spread and a nice accompaniment to grilled meat dishes! The name means « reddened » in Arabic and it comes ...

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Baked Aubergine (Eggplant), My Way

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This a delicious and easy dish to prepare! All you need are 3 main Ingredients. Done in more or less 30 minutes in the oven, at 200 degrees Celsius. If you like it spicy hot, smear the aubergine with some Harissa paste before baking. Let’s cook!

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Crab Claws, My Way

Recipe Type: Cuisine:

Crab meat is packed with protein, vitamin B12 and other healthy nutrients. It’s slightly sweet and has no fishy aftertaste that some of us dislike. Crab is sustainable and is supposed to have lower levels of Mercury. I usually buy pre-cooked crab claws, fresh or frozen. Historians believe that crab ...

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Chips or Crisps from Pita or Lebanese Breads

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These chips are so easy to do and so moreish. Once you start eating them you can’t stop! I do them with mainly leftover and old Lebanese bread. They are as nice if done with pita bread. Serve them as a snack or appetiser. They are also perfect to accompany ...

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

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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, ...

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Spinach Fatayer (Lebanese Turnovers)

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Fatayers in Lebanon and in the Levant are savoury turnovers or little pies filled with a variety of ingredients such as spinach, other greens, cheese, meat…They are staples of the Lebanese cuisine. The spinach Fatayer which has the form of a triangle is the most popular one and also part ...

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Vegan Stuffed Swiss Chard & Wine Leaves (Or Cabbage Leaves)

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This is a very nice vegan/vegetarian dish, perfect as a starter or a main dish. Usually this version is part of the Lebanese mezze and is eaten at room temperature. If you are using Swiss chard: wash the leaves, remove their stalks then blanch them by plunging them into a ...

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How to Make Labneh (Creamy Yogurt Cheese) and How to Use it

Recipe Type: Cuisine:

No one knows exactly when Labneh was first created but it has been eaten in the Levant (Lebanon, Syria, Palestine…) for thousands of years. Labneh is made from strained yogurt which is made from either cow or goat or sheep milk. Greek yogurt is strained, but not as much as ...

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