Pork. Has there ever been a kind of meat more versatile? Has there ever been a kind of meat that has been the subject of this much godly wrath? No. There hasn’t. Let me start by declaring my love for pork. Pigs are wonderful animals; apart from making great pets, and having loads of character, [...]
Posts under ‘lebanon food’
Saj Bread, Labneh, Olive Oil and Mint Mille-feuille – A Dessert Inspired by the Classic Lebanese Breakfast
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 [...]
Tradition vs Innovation – The state of Lebanese food and a Moghrabieh recipe
moghrabieh with black pudding, star anise poached chicken and a gewürztraminer reduction A recent article I’ve read in the New York Times discussed the phenomenon of upholding tradition when it comes to Lebanese food. With the exception of a minority, Lebanese chefs, whether those in Lebanon or who are part of the Lebanese diaspora, focus [...]
White Beans with Tahini and Almonds
If you’ve tried to make hummous before (read recipe here), you might know that getting that creamy consistency is an elusive quest, with results varying from grainy to runny. But then again you would know that once that creaminess is reached, and the flavours of garlic, lemon juice, salt and tahini are in perfect balance, [...]
Fast and Easy Toum – The Best Lebanese Garlic Sauce Recipe
What you are about to read is a breakthrough in the toum making process. I have unlocked the secret to easy, fast and perfect toum. Since I’ve decided to share this invention, I have a feeling the world will owe me something good in return, apart from immortalising me in the memory of future generations. [...]
