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Herb Meatballs with Spinach and Zucchini

May has flown by!  It’s been busy around here. With school ending in a couple of weeks, schedules are packed with birthday parties and school activities, kitchen is filled with the aromas of fresh produce, herbs and fruits.  Lots of cooking and experimenting going on, and unfortunately I don’t always have a chance to take pictures and share with…

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Lebanese Stuffed Cabbage with Pomegranate & the SuperMoon

I have a fascination with rolling and stuffing things, well in particular vegetables.  It might be a Mediterranean thing, still not sure though.  In Lebanon, we have stuffed grape leaves , stuffed cousa squash, stuffed eggplants, stuffed squid, etc … and stuffed cabbage, which may not sound so appetizing at first glance, but actually is delicious.  The thing is…

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Lamb and Brown Rice Porridge (Hreessy)

Hreessy (which is different than harissa, the Tunisian hot paste) is a traditional Lebanese dish made with pearled wheat and lamb or chicken, usually prepared in large quantities and shared with families.  In our village, it is prepared by the groom’s family on his wedding day, among a very large buffet where the whole family is invited to celebrate…

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Braised Lamb Shanks with Root Veggies and a Concussion in my Sleep!

Lately I have been admiring the spontaneity and unpredictability of Life.  Whether on a worldly level or my own microcosm, I’m fascinated how quickly something can turn.  And this feeling accentuates a million times with children.  It’s not a bad feeling,  it just is. A sense of the unknown around the corner, it keeps me entertained to say the…

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Kibbe in Minted Yogurt Sauce

I can’t go on any further without including a Kibbe dish, afterall, this is a Lebanese food blog.  It’s a welcome interruption from the sugar/butter/flour party I’ve been having in the kitchen.  Kibbe is in fact the quintessential Levantine dish, essentially a paste of burgul, lamb and spices stuffed with nuts and more meat and shaped into torpedos or…

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Roasted Red Kuri and Shiitaki Dumplings in a Hearty Lamb Sauce

It’s an incredibly beautiful Fall day.  I’m writing this outside listening to the birds on the trees, the neighborhood kids screaming with joy and my tummy rumbling from hunger.  Adding these pictures to the post isn’t helping either.  These dumplings are my take on a very traditional dish made with lamb-stuffed dumplings in a dehydrated bulgur -yogurt sauce (kishk). …

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