Recipe Type: Vegetarian
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 ...
Read more
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 ...
Read more
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 ...
Read more
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 ...
Read more
Smashed Potatoes, My Way
You will love these potatoes. They are crispy, garlicky, buttery, peppery and damn delicious! And they are perfect to accompany any main dish. The addition of shredded mushrooms will add more umami and crisp to this dish.
Read more
Salad of mashed potatoes – Batata Mutabbaleh
This is another Lebanese recipe, unusual in its form but so tasty and simple to make. When I first prepared this dish for my British husband, he was surprised that it had to be eaten cold or at room temperature and not pipping hot😊! It is served as a side ...
Read more
Pilaf of Bulgur and Vegetables (Bulgur Abour)
The Armenian name of this dish is Bulgur Abour. Bulgur is wheat which is boiled then dried and cracked. Therefore, when soaked, the bulgur does not need to be cooked to be soft. One cup of dry bulgur makes about 2 cups of soaked or cooked bulgur. For this pilaf ...
Read more
Grilled, baked, fried vegetables
Spinach, fried garlic and onions (recipe herein) Grilled peppers with garlic & olive oil (recipe herein) Broccoli fried with breadcrumbs (recipe herein) Baked carrots with dates (recipe herein) Vegetables skewers with pesto Grilled vegetables with a hint of olive oil, salt and pepper Baked cauliflower, chickpeas, garlic powder, hot smoked ...
Read more
Spaghetti with a « Cheese, Mushrooms, Cherry Tomatoes & Pesto » salsa
It was a day when I could not decide what to cook that I concocted this sauce. Most of The ingredients chosen had to be used before the “best before” date. And pasta, more precisely spaghetti, is my preferred dish when I am not in the mood of cooking. The sauce ...
Read more
Rainbow Rice Salad
Whenever I have leftover rice I love to use it to prepare this « rainbow named » salad which is nutritious, delicious and most of all zesty. I recommend to keep it in the fridge for 1 or 2 hours before serving it. There are no accurate measures of ingredients for this ...
Read more
