Recipes from Ingredient: Lemon
Eggs & Sumac – Bayd Bi Sumac
This Lebanese speciality dish is generally served for breakfast. It’s minty, garlicky and subtly enhanced by the acid taste of sumac! It’s a delight any time of the day. Young and old love it! NB: Sumac is the dried fruit of Rhus Coriaria, a small tree native to Southern Europe ...
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Grilled Courgettes or Zucchini with Gremolata-like sauce
For this recipe, I used white courgettes (see photo) but you can use also the green or the yellow ones. It’s a perfect side dish!
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Muhamarra – Roasted Walnuts and Red Peppers Dip and Spread
Muhamarra is a delicious dip made mainly of roasted walnuts, red peppers & breadcrumbs. It originated in Aleppo and is widely used in both Syrian and Lebanese Mezzehs! It’s also a delicious spread and a nice accompaniment to grilled meat dishes! The name means « reddened » in Arabic and it comes ...
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Skate Fish Wings Sautéed with Herbs
Skate fish wings are delicious, meaty and easy to cook. Once cooked, they are flaky and have a nutty flavour like crab meat! It’s one of my husband’s favourite fish!
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Rose Petals 🥀 Jam
For this jam I used the rose petals that you see in the picture. In Lebanon and other parts of the Middle East they use Damask rose, which is dark pink and fragrant. As its name suggests, it was first discovered in Syria. But you can use petals of any ...
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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 ...
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Sun Dried Fig Jam (Lebanese Style)
When I was a young girl living in Lebanon, I would see our neighbours, at the end of summer, drying whole fresh figs in the sun on big straw mats, covered with muslin. Dehydrated figs are easy to store and they make wonderful snacks and delicious jams. One can make ...
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Chicken & Olives Tagine
Chicken and green olives tagine is best known as a Moroccan dish but originally both the recipe and the earthenware pot in which it is cooked is Berber and, therefore, cooked also in other North African countries. in Algeria, for example, it is known as Tagine Zitoune (the latter is ...
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Ladies’ Fingers or Okra in Tomato Sauce – Bemieh Bil Zeit
This vegetable is also known as Gombo in West Africa. It has many health benefits such as vitamins A and C and is also a good source of magnesium. It’s a common ingredient in some creole and Cajun dishes. It’s not liked by everyone because of the “slime” that generates ...
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Crab Claws, My Way
Crab meat is packed with protein, vitamin B12 and other healthy nutrients. It’s slightly sweet and has no fishy aftertaste that some of us dislike. Crab is sustainable and is supposed to have lower levels of Mercury. I usually buy pre-cooked crab claws, fresh or frozen. Historians believe that crab ...
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