A taste of the world
Delicious Foods without Borders!
Fattoush – Traditional Lebanese Mixed Salad
This is another famous Lebanese salad that initially was made by peasants to use up leftover raw greens, herbs, tomatoes…. and, last but not least, old (dry) Lebanese flat bread. Nowadays, it is very popular and to make it, we toast the bread (Some even fry the bread) then tear it into bite size pieces. […]Read more
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 […]Read more
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 […]Read more
Baked Aubergine (Eggplant), My Way
This a delicious and easy dish to prepare! All you need are 3 main Ingredients. Done in more or less 30 minutes in the oven, at 200 degrees Celsius. If you like it spicy hot, smear the aubergine with some Harissa paste before baking. Let’s cook!Read more
Pilaf of Bulgur and Vegetables (Bulgur Abour)
The Armenian name of this dish is Bulgur Abour. Bulgur is wheat which is boiled then dried and cracked. Therefore, when soaked, the bulgur does not need to be cooked to be soft. One cup of dry bulgur makes about 2 cups of soaked or cooked bulgur. For this pilaf you need the coarse grain […]Read more
Honey Glazed Cooked Ham
This recipe applies to a ham that has already been boiled. Remember, before cooking it, to soak it in cold water overnight; to remove… ...more
Pissaladière – Oniony French...
Pissaladière is sometimes known as the French pizza. It originated in South of France and is usually done with a bread dough* topped with… ...more
This fried couscous is similar to the fried rice but has no egg. This recipe was inspired to use up some leftover of couscous… ...more
Meatballs, Rice and Tomato...
This Lebanese soup is made with bite-size lamb or beef meatballs. The meatballs are made out of Kafta which is a mix of minced… ...more
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