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
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 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
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
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
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
A delicious gluten-free light alternative to the usual stuffed mushroom recipes. It makes a great entrée or use small button mushrooms as appetizers. I bought these gorgeous Portobello mushrooms yesterday, they are the brown large ones, but you can most definitely use large button mushrooms instead. Feel free to experiment with goat feta or sheep … 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
This dish is really tasty and very easy to prepare. For a vegetarian option, omit the chicken and double your vegetables. This combination of vegetables work really well with a creamy sauce. I am serving it with brown rice but you can use basmati or white if you prefer. Serves 6 Preparation time: 15 min … Continue reading
It is Mango season in Australia and this has been one of my old favourites. I got hooked on this dessert at Chinese restaurants and a couple of years ago I decided to make my own.I went searching on the internet for a recipe and there were plenty. Some had mango ice cream and others … Continue reading
As of early last year I started cutting down on consuming animal products, and as a result I was constantly coming up with new vegetarian dishes. This is one of them. The lemon and coriander bring out the flavour of the artichoke really well. Serve extra virgin olive oil and lemon wedges separately.This is a … 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
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 