In case you are wondering, yes, these greens in the picture are indeed garden weeds and not micro-herbs; I don’t have easy access to micro-herbs and thought these guys are small enough to do the trick. They look pretty though, do you agree? And another thing, I know this is not a mille-feuille, but let [...]
Posts under ‘lebanese breakfast’
Shankleesh – The Middle East’s Only Mold Ripened Cheese
If you have been to Lebanon or the Middle East, you may have tasted the different cheeses on offer. From stretchy, salty akkawi to mild, creamy baladiyeh to riccotta-like qareesheh, cheese is a central and well loved part of our diet. However, you may be lead to believe that our repertoire does not extend past [...]
Eggs and Sumac in Pottery – A Lebanese Breakfast
Eggs and Sumac with yoghurt The Lebanese are bacillophobic, but their fear of bacteria is somewhat selective and irrational. Growing up, most chicken I had was cooked until all trace of moisture had evaporated. Runny eggs? Forget it. Sashimi? Unheard of. Yet, from the age of five, I have been enjoying delicacies such as kibbeh [...]
Manakish – Lebanon’s Favourite Breakfast
Manoosheh b zaatar with tomatoes, mint and cucumber It is difficult to think of a Lebanese breakfast that is more popular or loved than the manoosheh. Round flat discs of bread covered with zaatar (thyme, sumac and sesame seeds) mixed with olive oil and baked in the oven or on top of a saj. Manakish [...]
Sujuk – from Armenia to Lebanon and to the land down under
OK. This is not here just to save face value. I have neglected you. I’m sorry. But hey, I’m back now. Let’s just move on. I was showing a colleague some blog pix back in December and her comment was: How do you expect people to follow your blog if you haven’t updated in a [...]
