Recipes from Ingredient: Water
Irish Stew
Irish Stew is Ireland’s hearty national dish, popular also in UK and America, mainly in the New England area where the immigrants first settled in the 19th century. It’s liked for its simplicity and wholesome flavours!
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Nammoura – Lebanese Semolina cake
Namoura is a Lebanese baked semolina cake, easy to make. There are also other Middle Eastern versions. In Syria, and Palestine it’s known as Hrisseh. In Egypt, it is called Basbousa. The Iranians call it Revani and the Armenians call it shamali. In North Africa it’s called Kalb el Louz. ...
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Chicken Fricassée
Fricassée is a traditional French stew made of meat or chicken pieces browned then cooked in a creamy sauce. Mushrooms are usually included but you can add another vegetable. Serve it with a nice mashed potato or macaroni or anything that can be a base to enjoy the delicious creamy ...
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Pissaladière – Oniony French Pizza
Pissaladière is sometimes known as the French pizza. It originated in South of France and is usually done with a bread dough* topped with onion, anchovies and black olives only. *you can use also shortcrust. It has no tomatoes but in my recipe I have added a little bit of ...
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Meatballs, Rice and Tomato soup – Chorbet Keema
This Lebanese soup is made with bite-size lamb or beef meatballs. The meatballs are made out of Kafta which is a mix of minced meat, onions, parsley, and spices. (Kafta recipe is on this website) Once the meatballs are ready, the soup is quite simple to make!
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Bulgur, Chickpeas and Spinach Soup
This is a really awesome and healthy soup. It has great ingredients and can be eaten all year round: hot in winter and at room temperature in summer. The bulgur I use is whole wheat and coarse. As for the chickpeas, I use uncooked ones which were soaked beforehand in ...
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Eggs & Sumac – Bayd Bi Sumac
This Lebanese speciality dish is generally served for breakfast. It’s minty, garlicky and subtly enhanced by the acid taste of sumac! It’s a delight any time of the day. Young and old love it! NB: Sumac is the dried fruit of Rhus Coriaria, a small tree native to Southern Europe ...
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French Flat Green Beans Sautéed with Garlic and Parsley
These French flat greens beans are also known as Romano beans. They are stringless and more flavourful than other varieties. But before sautéing you need to lightly cook them in salty water, according to your taste (crunchy or tender). However, don’t overcook them as they will cook further when they ...
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Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce
The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in : 1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole. 2) presentation: the chickpeas are “swimming” (Arabic name of this ...
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Authentic Chili Con Carne
This famous Texan-Mexican dish was the #1 dish on my Tex-Mex restaurant’s menu, in Africa. The name in Spanish means “Chili with meat”. We cooked this spicy stew from scratch and served it in big bowls, with homemade fried tortillas. It’s an ideal dish to serve to family and also ...
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