Lebanese Maza Recipes
Baba Gannouj Recipe, a super bowl…
This Baba Gannouj recipe is for the incredibly simple and delicious Lebanese eggplant dip, is seasoned with garlic and tahini–a perfect dip for pita chips and vegetables. If you are one of what now seems to be the very few people stateside who has weather that permits you to walk from your back door to…
Read MoreZa’atar Roasted Potato Wedges Recipe. And always on my mind.
Hi everyone. Are you still with me? I’m still with you, as much or more than ever, because you are who I think of as I’m working away at Rose Water & Orange Blossoms, the cookbook. Which recipes to include, which innovations to explore, what stories to tell…even though it’s a certain solitary path,…
Read MoreHummus with Lamb and Sumac.
Hummus with lamb and sumac is a luscious, healthy way to change-up your hummus fix by adding marinated, sauteed lamb atop smooth hummus. For some, texture is important because it bothers them. They say of their aversion to eating raw oysters that “it’s a texture thing.” For me, I love eating raw oysters, and yes…
Read MoreGrilled Pizza with Za’atar, Tomatoes & Fresh Mozzarella
This is za’atar flatbread taken to another level! Grilled pizza with za’atar, tomatoes and fresh mozzarella is a great summer appetizer, or make it in the oven anytime on a hot stone. There are many great things about living Up North; the natural beauty, the tranquility. Among those great things, something important is missing. Something…
Read MoreZa’atar Kale Chips, and a family story
Za’atar kale chips are baked kale, crisped with olive oil and seasoned with a good dusting of za’atar, the Lebanese spice of wild thyme, sumac, and sesame seeds. Absolutely addictive (and healthy to boot). A family is really a collection of stories. That’s what Dave O’Leary said when he and Janet were over recently for…
Read MoreVegetarian Stuffed Grape Leaves
Vegetarian stuffed grape leaves are stuffed with a delicious mix of rice, onion, chickpeas, and peppers. Simple adjustments make this gluten-free, and vegan. See how to roll grapeleaves here. Learn how to identify the leaves for picking them fresh here. Hello, cousin. That’s just how we say it, the Lebanese. It’s our expression of closeness…
Read MoreWhite Asparagus with Pistachio Oil & Lemon
When the weather was frigid this past winter, all I could think of was the thick, dark drinking chocolate I drank when I traveled in Spain years ago. But now that it’s spring, and winter is trying (not hard enough) to take her leave, my mind is inspired by another of the Spanish delights I…
Read MorePink Deviled Eggs (laban & mint), for Mrs. Smith
Whenever there are cars in the driveway across the way here on Main Street, more than one car, I start to get worried. Mrs. Smith hasn’t been feeling well, not so surprising at her age, and she keeps quiet over there. She stays home most of the time, venturing out to go to the doctor…
Read MoreLebanese man’oushe, za’atar flatbread
Lebanese man’oushe is the equivalent of pizza, but slathered with a luscious za’atar+olive oil blend and traditionally eaten for breakfast. My brother Chris was the first to speak to me of the man’oushe. Every time he returned from a trip to Lebanon I wanted to sit him down and discuss, in detail, every bite of…
Read MoreLebanese cheese:Jibin, with habibi-love
I thought that the jibin was not going to be the multi-day, better-watch-a-video-to-see-how-it’s-done kind of cheese. Such a video does not even exist, by the way, because jibin is supposed to be so simple that nobody, I mean No One, would need a video to figure it out. That’s probably one reason this basic sort…
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