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
The inspiration behind this recipe is a Lebanese dish called Marshoosheh. This is my modern twist on it. The traditional dish is made with a herb by the name of Ettayfeh, which is not usually found in Sydney, but I have seen something similar to it in Asian vegetable stores. It is a basic peasant dish, … Continue reading
Shanklish is a Middle Eastern cheese that is aged and crusted with za’atar. I am using it in this salad and it brings a wonderful texture to it. This salad is so refreshing with the sour and sweet pink grapefruit, that is balanced so well against the creamy chestnuts and the crunchiness of the fennel. … 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
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
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
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
YES…. The leaves, not the bulb. Most of us just discard the leaves however they are fully packed with nutrients even more so than the beetroot bulb itself. They are great for the liver as well as reducing cholesterol and much more. Pick a bunch that has young fresh leaves and cook within a couple … Continue reading
Poem and Dish 