Ground Lamb in Tahini Citrus Sauce
Kofta is ground meat, usually lamb, mixed with onion and fresh herbs like parsley and mint, and seasoned delicately with a few spices. There are many versions. This one is a delicious way to use tahini. Tahini has a nutty and earthy flavor and the orange zest and juice cut through that. My mother used […]
Arabian Garden Salad
INGREDIENTS 5 handfuls of romaine lettuce, sliced 4 small cucumbers, seeds removed and sliced 4 small green onions, sliced 2 cups cherry tomatoes, sliced in half 1 red pepper, chopped 6 radishes, thinly sliced 1 handful of fresh mint, finely sliced 1 handful parsley, stalks removed, chopped 2 cloves garlic, mashed juice of 2 lemons […]
Roast Chicken with Rice, Fruit and Nut Stuffing
I have made this roast chicken recipe for many dinner parties and it’s always a hit. The stuffing is full of nuts and dried fruits and it really looks good on the table. I especially cherish a memory of when my dear friend Coco’s son, Ramzi, was visiting. He was six at the time. I […]
Browned Butter Mocha Latte
When I was in high school, I worked at the cutest coffee shop called Uncommon Ground. I loved that job. I often dream about opening my own little coffee shop someday. If I did, this latte would for sure be on my menu! prep time: 3 minutes (not including time to brew coffee or whip […]
Arugula and Tomato Salad
4 Servings INGREDIENTS juice of 1 lemon 2 Tbsp sumac extra virgin olive oil 4 handfuls of arugula leaves, washed and drained 20 cherry tomatoes, sliced in half 2 Lebanese or Japanese cucumbers, seeds removed, sliced 1 small red onion, sliced thinly salt and pepper pomegranate molasses INSTRUCTIONS Make the dressing by combining […]
Rice Tabbouleh
4-6 Servings INGREDIENTS 1 cup white basmati rice 2½ cups hot water 1 Tbsp salt 1 Tbsp of olive oil tabbouleh INSTRUCTIONS Soak the rice for 1 hour in cool water. Drain it and place in a saucepan. Pour in the hot water and salt. Allow to boil for 5 minutes. Take off […]
Walnut and Herb Stuffed Salmon with Spicy Tahini Sauce
Samaki har’ra is a dish that is very popular in the Arab world, especially in Lebanon and particularly in the port city of Tripoli. While my version may not look traditional, the taste is truly authentic. It’s definitely something a little different from the usual salmon dish. Sea bass or snapper are also good fish […]
Meat Filled Pasta in Herb Yogurt Sauce (Shish Barak)
Pasta dishes aren’t common in the Arabic kitchen but I’m glad shish barak is. I’ve added Swiss chard to the sauce for added color. I’ve also been known to take a shortcut by using wonton wrappers. But when I’m in the mood I will make the dough from scratch. 6–8 servings FOR MEAT FILLING: […]
Braised Stuffed Cabbage in Lemon Garlic Sauce
6 servings INGREDIENTS 30 Cabbage leaves (preferably savoy) 2 cups Short-grain white rice, presoaked, drained ¼ cup Clarified butter 1 tsp Cinnamon 1 tsp Allspice 2 Tbsp Dried mint Salt and pepper 10 oz Ground lamb 2 Tbsp Butter 20 Cloves garlic, sliced thinly Salt 4 cups Chicken stock ½ cup Lemon juice […]
Maqlouba (Meat and Rice with Eggplant)
Maqlouba in Arabic literally means “upside down.” I remember one Sunday our family was going on a picnic to the park. But we weren’t going to have hot dogs and hamburgers. A salad was packed and two pots sat waiting, one full with homemade yogurt and the other with maqlouba (still right side up). I […]