This dish came about because I have been craving mujadarrah, but it is still 100°F (38°C) outside, despite the fact that it’s technically autumn. This salad is a bit of a summery approximation, adding some fresh herbs and onion instead of caramelised ones, and adding plenty of fresh parsley and toasted pine nuts. It’s a…
With the heat this summer I’ve been hesitant to turn on my oven for any reason at all, and so we’ve been eating a lot of salads recently (you might have noticed), hummus, mutabbal, and so on. I grew up near the sea, though – and despite living an eighteen (yes, eighteen, I know –…
My daughter is vehemently anti-squash in any form. I’ve roasted it, fried it, stuffed it – and her response every time is still a resounding ‘nope’. She’ll delicately scoop out the innards of kousa mahshi (stuffed courgette) leaving the sad, hollowed out shell behind. I’m not exactly pro hiding vegetables in food, but I also…
I know, I know. I just posted a cabbage salad recipe. But it’s been in the high 90s (high 30s for my Celsius friends) here and I can’t stomach turning on my oven yet. Plus cabbage has been on sale, and I’m trying to keep our food budget thrifty in anticipation of a two-week jaunt…
Aubergine (or eggplant, if you’re American) is probably one of my favourite vegetables. Ever since I was a small kid I can remember being excited to see it on my plate, unlike my daughter who I still can’t convince to touch the stuff… Unless it’s ‘hidden’ in mutabbal. Mutabbal is probably what many people would…
Admittedly, I am not a big cheese person. Part of this stems from being lactose intolerant, so I didn’t grow up eating a lot of it as I always felt it made my stomach hurt. Cultured dairy, like yogurt, seems to be a bit easier on my stomach and so labneh, being made from yogurt,…
Toum is perhaps the most versatile Lebanese condiment; it consists only of fresh garlic, salt, oil, and lemon juice. When made correctly, it is light and fluffy – the consistency of a light mayonnaise – but packed with garlic flavour. It is good on meat, vegetables, in sandwiches – or even to dip French fries…
