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A taste of the world

Delicious Foods without Borders!

  • 2 Chickpeas Salads : My Style and Balila


    There are other recipes for chickpea salads or stews. I will publish them soon so you will have a wider choice for cooking this légume which is high in protein, fibre, vitamins and minerals.  The photo and ingredients are for “My Style” chickpea salad. For hommos “Balila” (Lebanese recipe), use the same ingredients but omit […]

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  • How to Make Labneh (Creamy Yogurt Cheese) and How to Use it


    No one knows exactly when Labneh was first created but it has been eaten in the Levant (Lebanon, Syria, Palestine…) for thousands of years. Labneh is made from strained yogurt which is made from either cow or goat or sheep milk. Greek yogurt is strained, but not as much as Labneh which is strained until […]

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  • Hummus Musabaha – Warm & Chunky Chickpeas in Tahini Sauce


    The main ingredients of this Lebanese and Levantine dish are the same as the regular smooth hummus but different in : 1) texture: one part of the cooked chickpeas are crushed into chunky pieces and the other part left whole. 2) presentation: the chickpeas are “swimming” (Arabic name of this dish) in their sauce (partly […]

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  • French Flat Green Beans Sautéed with Garlic and Parsley


    These French flat greens beans are also known as Romano beans. They are stringless and more flavourful than other varieties. But before sautéing you need to lightly cook them in salty water, according to your taste (crunchy or tender). However, don’t overcook them as they will cook further when they are sautéed. They are perfect […]

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  • Sautéed Gem Lettuce


    Gem lettuce is a small and sweet romaine variety. It is usually used raw in salads. Wanting to change from their normal use, I innovated and made this simple but really tasty side dish. If you don’t have Gem lettuce, using romaine hearts should be as good.

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