Recipe Type: Vegetarian
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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Olla Gitana – Spanish Gypsy Stew
This Spanish Gypsy stew is one of Spain’s most iconic dishes. It’s loaded with flavours and easy to make. It is said that this autumnal and hearty stew originated with the Romany travellers who arrived in Spain in the 1450s, settling mostly in Andalusia, Southern Spain. It was a stew ...
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Hmiss – Roasted Peppers and Tomatoes’ Salad
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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Batata Chtiha – Algerian Potato in Tomato Sauce
This Algerian potato stew is usually made with a paste of garlic, chili and spices called Dersa. It’s delicious as a vegetarian main or a side dish. NB: I have added some boiled eggs (entirely optional) to make a wholesome dinner dish! The boiled eggs are added at the very ...
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Baked Aubergine (Eggplant), My Way
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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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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Mdardara – Lebanese Rice with Lentils and Caramelised Onions
I have already posted the recipe of Mjadara which ingredients are the same but not the proportions. Mjadara is made mainly with lentils and only a tiny bit of rice to make the dish creamy whereas this recipe, Mdardara, is a pilaf of cooked rice and cooked lentils topped with ...
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Ladies’ Fingers or Okra in Tomato Sauce – Bemieh Bil Zeit
This vegetable is also known as Gombo in West Africa. It has many health benefits such as vitamins A and C and is also a good source of magnesium. It’s a common ingredient in some creole and Cajun dishes. It’s not liked by everyone because of the “slime” that generates ...
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Spinach, Cheese & Puff Pastry Tart
It’s a classic combination of fresh or frozen spinach, white cheese (Feta, Akkawi, Nabulsi…) and hard cheese such as gruyère or cheddar. I used the Akkawi and the cheddar cheese. It’s easy to make with ready made puff pastry and it’s ideal for brunch, lunch or light dinner. The best ...
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