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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 process). … Continue reading
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 … Continue reading
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 … Continue reading
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 to scoop … Continue reading
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 … Continue reading
Posted in Stories and Recipes
Tagged Chicken, Family, Harbor Springs, Lebanese, Michigan, stock
6 Comments
Mmmm Mmmm Mujadara
I wish I could tell you a warm and fuzzy story about how mujadara has always been a special dish in the family. Truth be told, mujadara was far from my favorite growing up. Lentils don’t hold a lot of … Continue reading
Posted in Stories and Recipes
Tagged Family, Lebanese, Lentils, mujadara, Mujaddara, Rice
39 Comments
Technique: How to dice an onion
What more gracious gift has the table been given than the onion? It seemed as though I was seeing onions for the first time in all of their gorgeous splendor when I saw them through the camera lens this week. … Continue reading
Ingredient: Lentils
We ended the year in the warm, buttery blessing of baklawa. And we have no regrets. But we’ll start the New Year in the healthy, earthy, yet delectable land of lentils, which are eaten with frequency in many ethnic cuisines, … Continue reading
Lebanese Baklawa. Do you hear what I hear?
The role baklawa plays in the repertoire of the Lebanese home cook is formidable. Most every Lebanese woman of my parents’ generation makes her baklawa for special occasions, especially Christmas. We swoon over baklawa to such a degree that it’s … Continue reading
Posted in Stories and Recipes
Tagged Baklawa, Coosa, Family, Lebanese, Mazaher, Orange blossom water
18 Comments
Technique: How to clarify butter for Lebanese baklawa
I have become such close friends with butter over the last year that this post makes me feel right at home in butter’s lovin’ arms. I didn’t used to be so free and easy about butter. In fact, I shunned … Continue reading
Ingredient: Phyllo dough
Perhaps it’s my love of paper that inspires my fascination with phyllo dough. Or maybe it’s the other way around. Either way, phyllo dough is a beautiful, delicate pastry that requires a lot of tender loving care when handled. Made … Continue reading
Lebanese Hushwe, and from the kitchen, a family farewell for my father
The Lebanese cook their grief. Illness and death call the Lebanese to their kitchens, to their lists on the fridge, to their huge pots and pans that they can lean on, sighing, stirring, spicing, clicking their tongues over the need … Continue reading
Posted in Stories and Recipes
Tagged Chicken, Family, Hushwe, Hushwee, Lebanese, Michigan, Nuts, Rice
28 Comments
Technique: How to roast chicken for Lebanese hushwe
We’re cooking something very special this week here on Main Street, and hopefully in your kitchen too. Hushwe is the ultimate Lebanese comfort food. A cinnamon-scented rice pilaf with beef, chicken, and nuts, hushwe packs a punch on the nutrition … Continue reading
Candied Orange Peel begins with the letter “C”
When my mother moved out of the home she lived in for 40 years, the home where she raised five children, a husband, many vegetable and flower gardens, and 50 pine trees, there was plenty of accumulated stuff to sort … Continue reading
Posted in Stories and Recipes
Tagged candied orange peel, chocolate, Family, Lebanese, Michigan, Oranges, orangettes
13 Comments
Postcard from Down South; Happy Thanksgiving
If you want to turn your life around, try thankfulness. It will change your life mightily. ~Gerald Good (I count you among my many blessings this Thanksgiving…thank you for reading, cooking and eating with me. Sending you Thanksgiving blessings from … Continue reading
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