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
These are really tasty, and what I love about them is that they are crunchy, chocolaty, gluten, dairy and refined sugar free. I made them this last week twice and both batches have disappeared. You can replace the millet puffs with rice puffs if you like. Hope you get to enjoy making them. Makes … 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
These are absolutely delicious. Put them in pita bread, a burger bun, or on mini skewers and serve them as appetizers at parties. Use your imagination and serve them any way you like, with salads or in a roll with lettuce cucumber and tomatoes. If you can’t have dairy products they taste just as delicious … 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
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
Last week I happened to drop by at a friend’s place and as I entered her kitchen, the smell of freshly picked olives filled my lungs. I stood still for a moment as memories of the olive pressing mill across the road from where I lived as a child, were being displayed right in front … 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
Spoil yourself or your loved ones with a flour-less chocolate cake this Valentine’s day, or any other day. I love this cake, it is foolproof and tastes great. You can serve it with just a dusting of icing sugar and a scoop of vanilla ice cream on the side. Or if you are in the … 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
The tangy taste of the sun-dried apricots teams up really well with the crunchiness of walnuts to give this salad an interesting twist on flavours. The Beetroot and the grilled sweet potato introduce a lovely sweetness which contrasts quite well with the sourness of the dressing. prep time: 20 min cooking time: 30 – 45 min … Continue reading
The sweet and salty flavours pair so well in this refreshing salad. It has various textures too which makes it a delight to the palette. Note: for a vegetarian option, omit the prosciutto and scatter extra cheese pieces on top of salad. Serves: Two people Prep Time: 15 min Cooking time: 5 min 4 figs … Continue reading
Artichoke hearts are one of my favourite vegetables and I love them in this quick and delicious dish. They are full of antioxidants and people tend to mostly eat them marinated, not knowing what else to do with them. The marinated option has the least nutrients, fresh is best but a frozen artichoke still retains … Continue reading
Poem and Dish 