I first came across this recipe at a Nepalese restaurant, and I really liked the combination of crispy green beans with the richness of coconut. Subtle Indian spices were also a perfect addition. I loved it so much, I decided to attempt something similar at home. It was a spur of the moment decision to recreate … Continue reading
I love traditional Lebanese dishes, but every now and then I like to play with the flavours and add a modern twist. In this one I added a light Indian spicy variation to it. Hope you like it Serves 6 Ingredients: 1 kilo green beans 1 large onion 3 cloves garlic 1/2 tsp chilli powder … Continue reading
This is a dish which I created during the holidays from leftover quinoa, the idea came to me from Iraqi red rice dishes. The flavours worked so well and my daughter loved it so much I decided to write the recipe down and share it. Quinoa is gaining a lot more popularity, and when I … Continue reading
This mousse or thick smoothie is so simple, and I usually hesitate to post such simple recipes, but when I posted it on my Facebook Page and asked who wants the recipe!! I had a good response. So here it is, enjoy it, it is super tasty, super easy, and super healthy too. I’ve added … Continue reading
I made this delicious pudding a couple of weeks ago, and kids loved it so much, I decided to make it again and share the recipe. Perfect colours for the festive season, and this bowl will be tonight’s dessert. A much healthier and lighter alternative to a creamy traditional pudding. Serves 6 preparation time 45 … Continue reading
This is just so delicious and easy to make. Enjoy it as a refreshing dessert on a hot summer’s day or as a tasty breakfast. It’s sugar, dairy and gluten free, which also qualifies it to be guilt-free. What’s most important though is that it is ridiculously delicious. I wasn’t planning to post a recipe, … Continue reading
I was busy making almond and cashew butters yesterday. And while I was at it, I decided to make tahini butter and paste. These are clean, with no preservatives or sugar and so easy to make. They are also so much more economical than ready made ones. For the tahini paste, I used raw sesame … Continue reading
This is simple food at its best. A traditional peasant dish, quite popular in the olive growing regions of Lebanon. My kids love zucchinis cooked like this, and that’s because being quite a bland vegetable, zucchinis get to really soak up and absorb this rich tomato sauce. This dish uses only three main ingredients, and … Continue reading
Eggplant is one of my favourite vegetables, but when you combine it with Fetta, spinach, and a rich tomato sauce, it becomes irresistible. This dish is just so tasty and I love that it is so easy to prepare. I use a Cyprian sheep Fetta, and I absolutely like its creamy taste and that it’s … Continue reading
Simple food is always so satisfying, isn’t it!! And today I was craving freshness. A meal that is both light and satisfying, a fulfilling salad for lunch. I went shopping this last Saturday, looking for some gluten-free pasta. I have gone completely gluten-free about six months ago and feeling great as a result, but I … Continue reading
When friends taste this dish at my place for the first time they are surprised that it tastes so good, looks are so deceiving. This is peasant food at its best. The northern region of Lebanon where I come from is famous for its olive oil. Its cuisine is extremely rich in vegetarian dishes which … Continue reading
This is just a simple winter salad that I like to make quite often with different variations. You can add greens such as rocket to it or add some coriander leaves, they both work really well. I love beetroot either cooked or raw in salads. For those of you who don’t like its flavour when cooked, … Continue reading
This is the season for silverbeet or chard, and I love to serve this salad warm in winter. This particular salad uses the stalks of the silverbeet which many people tend to discard. It is my version of a Lebanese salad which was invented to make use of the stalks which are usually left behind … Continue reading
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
Okra is a vegetable that is not used that much in the West but I absolutely love it. It is sold either fresh, frozen or dried and it has many health benefits. Some people might not like it because it can be gooey if not cooked properly. This problem is not an issue if you … Continue reading
Now that the warm sun is slowly making room for cool breezes and rainy days, after it had plenty of time to nurture and ripen olives throughout the summer months, these delicious fruits are now ready to be pickled and enjoyed. I will be sharing with you today a traditional recipe that comes from the … 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
Freekeh is wheat harvested when still young and green, then roasted and rubbed to remove the grain from chaff. It has a special smoky flavour and is quite rich in fibre and protein. It is traditionally cooked as a stew, however chefs of modern Middle Eastern cuisine are reinventing this ancient grain and using it … Continue reading
Vine leaves with herbed rice ” Vine leaves stuffed with rice and herbs (dolmades in Greece), are a sign that one is eating the food of eastern Mediterranean. Tender leaves should be harvested before sun and wind had done their damage. In South Africa, my mother once fooled a guest at the table and told … Continue reading
Poem and Dish 