This is a great recipe, the red lentils take away from the sweetness of the pumpkin and makes for a great texture and taste. The first time I ever tried pumpkin soup was at a friend’s place after I came to Australia. I thought it was interesting but found it a bit too creamy. So … Continue reading
This is a traditional Eastern Mediterranean red lentil soup. It is so simple yet full of flavour, a favourite peasant soup of mine. When I make it for friends, they usually cannot believe that it has only two main ingredients. A perfect winter soup. Serves 4 preparation time 10 minutes cooking time 50 minutes Ingredients: … Continue reading
I made today a perfect soup for a rainy autumn day in Sydney. This is a popular winter soup in Lebanon and a really healthy one. ‘Adas bi Hamoud’ soup, which literally translates as lentils and lemon soup is packed with iron and vitamin C. It is a perfect combination because the vitamin C in … Continue reading
Leek adds a special flavour to soups. This is a soup that I tend to make quite often, and even though it is creamy, it has no cream or milk in it. I thicken it and achieve the creamy texture by adding the potato. If you wish to add a dollop of cream, you can, … Continue reading
Shish Barak is one of my favourite childhood dishes. Growing up I loved to help out with cutting the pastry and making the dumplings. I remember begging mum to let me eat a few of the ‘mini hats’ as they came out of the oven. However I no longer follow my mum’s recipe in baking … Continue reading
Poem and Dish 