Tag Archives: Lebanese

Technique: How to roll dough for fatayar, spinach pies

Like talami dough, the dough for fatayar is different than standard bread dough. This dough is not nearly as wet as talami dough, but it is a sticky dough that takes just one rise (typically bread-baking is a two-rise …

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Favorite Things: Enameled Cast Iron cookware

They’re big. They’re heavy. And they’re beautiful. But above all, enameled cast iron pots are a pleasure to cook with. That’s because of the heat-retaining properties of the cast iron, and the enamel that forms a non-stick style coating. Cast …

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Lebanese Sugared Donuts: our pazcki, our beignet, our Fat Tuesday

Sitto woke up very early in the morning to mix her dough on baking days. She used a big blue roasting pan and loved to feel the dough come together between her hands. Once the dough had risen properly, she …

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Ingredient: Pita Bread

I don’t know that I have adequately stressed one critical essential to the Lebanese style of eating: whether it’s kibbeh, tabbouleh, hummus or just olives and labne on your plate, the thin, soft piece of bread in hand …

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Taking stock (chicken, that is)

When I stepped through the doors of Tante Marie’s Cooking School to begin the full-time culinary program in the fall of 2010, I wasn’t sure what to expect. The first order of business was to suit up. That meant changing …

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