A few days ago our mother arrived from Lebanon for a visit. Aside from the many edible delights that she brought with her including her freshly made Zaatar, Baklava from AbdulRahman Hallab Sweets, fresh batches of Lebanese 7-spices and Sumac spice, she brought us something unique this time, Barbara Massaad’s recent book titled “Mouneh, Preserving …
Early this summer we used a small corner in our backyard to plant a few veggies such as tomatoes, cucumbers, mint, lettuce, parsley, green peppers and jalapeno peppers. As the sun and rain ate away through the Northeast summer, our plants ripened and turned in some flavorful organic produce. The Jalapeno plant was quite generous …
Lebanese, Middle Eastern and Persian cuisines have integrated the Sumac spice in many traditional dishes. Sumac is a reddish/velvet coarse spice with a tangy flavor that goes well with grilled fish, Zaatar (wild thyme herbal mix), grilled meats, salads etc… It is featured in some of our recipes including Zaatar and Fattoush Salad. Sumac ripens …
The Lebanese kitchen carries many crowns, and Fattoush salad is one of them. What distinguishes Fattoush are 2 main aspects: the number of greens and vegetables it carries, and the complex rich flavor that the pomegranate molasses and/or sumac spice engulf it with. Fattoush is the official Lebanese peasant salad, and farmers just throw in …
If you’d told me 10 years ago that I’d be writing a blog post about Kibbeh Nayyeh I would have laughed; I didn’t like this dish in the past simply because it has raw meat, and despite the fact that it’s very famous in Lebanon. And I assume that it’s natural for anyone who isn’t …
