Category Archives: Uncategorized

The Food Blog on Facebook

By | Uncategorized | 2 Comments

Well, it took me a few years, right? The Food Blog now has a Facebook fan page. I will be posting some cool facts, links and thoughts on food that otherwise would not make it to the blog, You can also use the Facebook page to ask me questions or inquire about recipes. If you love the stuff I dish out and want to stay in touch on Facebook, use that left click mouse button and LIKE! While you’re at it, subscribe to our RSS feed and follow us on Twitter.

Middle-Eastern Style Roast Pumpkin Salad

By | Recipes, Uncategorized | 16 Comments

Danger. The term Middle-Eastern may cause confusion and disorientation. If you thought the Middle East spanned the geographical region that spreads from Egypt to Iran, the G8 begs to differ. Didn’t you know that the Middle East reaches as far west as Morocco? But Morocco is further west than England, I hear you say. Still, you’re wrong. Here’s a link to the map of the Middle East according to the great forces of the world. Move out of the way geography, there’s a higher power at work.

The term Middle East has become a difficult one for me to use. As it is no longer specific to my part of the world, I need to find a better word. How can I describe a dish that is not traditional, but uses traditional flavours in new combinations? Maybe I’ll just name it after my mother. She uses these flavours often… OK then, here you go, an Isabelle style roast pumpkin salad.

Start with some of the basic tabbouleh ingredients. Parsley, mint and burghul. Make sure the burghul is soaked in water for a few minutes until it’s soft and doesn’t break your teeth. Add some roasted almonds and lemon rind. If you’ve never used lemon rind in a salad, you’re in for a treat. I love it so much I even add it to a tabbouleh and it rocks. Add some chunks of oven roasted pumpkin, diced tomatoes if you would like to, some chickpeas (from a can is fine) and dress the lot with some salt, lemon juice (not too much) and generous amount of olive oil. I didn’t have it, but some feta cheese would work a treat, I’m sure. There you go, a salad as Middle-Eastern as apple pie.

P.S. – I’m running out of things to talk about and am looking to you for inspiration. Do you have a Lebanese dish you want to learn to make, or is there an ingredient that is still shrouded with mystery that you want me to tell you about? Leave a comment and let me know.


The Perfect Baba Ghanouj Recipe

By | lebanese food, lebanon food, Recipes, Uncategorized | 31 Comments

The Perfect Baba Ghanouj Recipe

To reach the goal of baba ghanouj perfection
For the eggplant fruit you must have affection
This Lebanese dip is destined to be great
So don’t settle for something second rate
Start off with fruit that are heavy and shiny
While not too big and not too tiny
Pierce holes in the skin so as not to explode
While preparing them as we are told
These unnecessary explosions during preparation
Give good Middle Easterners a bad reputation

To cook them you’ll need a charcoal barbecue
For neither gas nor heat beads will do
If you wish to get that authentic flavour
Think charcoal an ingredient you should learn to savour
The eggplants must grill, their skins must burn
So that deep, rich smokiness they truly earn
When they give up their form, go limp and sag
Put them in a bowl covered with a plastic bag
They’ll continue to soften, the smokiness will infuse
Into the flesh until the heat would diffuse
Then take them out, peal and drain them well
Do not rinse with water as it will break the spell
Those small specks of black are a desirable thing
For the story of charcoal they will loudly sing

Once well drained and cool, you’re ready to proceed
Throw the eggplants into a bowl, cover with sesame seed
That has been pressed into tahini. It’s true Lebanese
Tahini is best, so only use that please
Two tablespoons per medium fruit you’ll require
And the juice of half a lemon to give some fire
But remember that lemon juice is only there
To compliment the creaminess of the tahini affair
The taste of lemon juice should not be intrusive
Its existence must remain elusive
Crush a bit of garlic with a teaspoon of salt
Before you use too much, you really must halt
In the same way the lemon’s used discretely
The garlic’s existence should almost completely
Be hidden, it’s there just to balance the fruit
A heavy hand and garlic turns into a brute

It’s really that simple, needing no herb nor spice
But here’s my most important piece of advice
Mix only with a fork and not a blender
For machines destroy the textural splendor
Season to taste, adjust as you wish
And there you have it, the perfect dish