I will be sharing with you today an authentic recipe for a traditional Lebanese rice dish full of aromatic spices. Do not let the word authentic scare you, it is very easy to prepare. Chicken and rice pilaf was traditionally served at feasts and special occasions, and it still is a great dish to serve … 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
These delicious vegetarian pastries are pan-fried with just a drizzle of oil and they make a great side dish or party food. They keep well if prepared earlier during the day and then warmed up in the oven. Ingredients: Makes about 20 rolls Preparation time 15 minutes cooking time 15 minutes To prepare rolls 20 … Continue reading
I adapted this recipe from Greg Malouf’s cook book, Saraban, recipes inspired from his travels around Persia. It was the first time that I ever had chicken cooked in yoghurt and loved it. It is simple and easy to make. The original recipe uses orange juice which I liked but I preferred using lemon instead. … Continue reading
I first tasted ‘Mahalabiya’, milk Pudding with dried figs in Istanbul a few years ago and loved it. Even though for years I have been making various recipes for Middle Eastern milk puddings, I had never tasted a dried fig flavoured milk pudding prior to this trip. ‘Mahalbiya’ is traditionally a milk pudding using either … 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
Taking a bite out of these rolls, is like having all the flavours of an antipasto platter exploding in your mouth at the same time. Absolutely delicious and so light, it is my Mediterranean twist on the very popular ‘Vietnamese rice paper rolls’. I wanted a gluten-free and light alternative to the usual crusty bread piled … Continue reading
Baba ghannouj is traditionally made with tahini sauce, but this is a refreshing and light twist to this dish. I like to call it baby ghannouj. It makes a great dip served with warm pita bread or crackers, or a side dish to any meal. Add fresh mint to it, or serve it plain with … Continue reading
Poem and Dish 