This flavor combo (cream cheese and guava paste) is one I recently discovered in Mexico. I was there just a few weeks ago for Spring break, and tried it once at my favorite coffee chain there. It was the stuffing in a roll (can’t remember what type of roll). Fabulous! The combo of the slightly tart creamy cheese with the sweet fruity berry tasting guayaba paste was to-die-for! The guava paste reminded me of the quince jelly we make in Lebanon. Come to think of it, why do we not think of this combo? (say with areeshe cheese or labneh??). Anyway, musings aside, I decided to try and recreat ..read more

My world has now become enchilado (more on that in another post), so when I decided I wanted to make coleslaw, it was obvious I was going to find a way to add a chile or two somewhere. So I did. A few jalapeños went into the processor (minus the seeds and stem). I also used a chipotle mayo and the classic garlic-lemon-olive oil  Lebanese dressing. It was yummy and so practical to have on hand in a big bowl in the fridge, to dip into over several days  until the supply is exhausted.       The post Coleslaw appeared first on Taste of Beirut ..read more

I had been wanting to try my hand at this rice for a while. It consists of making a green salsa with poblano peppers, onion, garlic then cooking the rice in it with the addition of fresh corn kernels. The rice can be served alongside a dish of beans or a protein. I did not have time to cook anything else and so to give it more sustenance I ended-up baking it (after cooking it) briefly with some shredded cheese and it was filling enough on its own, with an optional splash of hot sauce or Mexican cream on top.     The post Mexican green rice appeared first on Taste of Beirut ..read more

The Iranian Bazaar comes to Lebanon once a year for a week, and I try not to miss it. First of all, it is fun, it takes place in the basement of the former Holiday Inn and gets lots of traffic. Some stands are more popular than others like the nuts and spices or the rugs, displayed in hundreds.  Last time, I saw a rug with the face of a popular pop artist (as well as one with the Virgin Mary) and when I asked I was told to just bring a photo and a rug could be produced in my image. What a great idea for a gift for the narcissist in the family! Anyway, it was the occasion to stock-up on g ..read more

This is an ingredient used in the Mexican kitchen that I have discovered fairly recently and grown very fond of. It is called piloncillo and is made of pure unrefined cane sugar. I have used it when making Mexican sauces or mole, and also add it in small doses to a dish that can use a little sweetness. I found that it can easily replace our Lebanese molasses, such as the carob or grape molasses. It is simple to use, just get one or two cones, add a little water and a stick of cinnamon (or other spice), if you like, and bring it to a simmer. Once it has started to get syrupy, turn off the heat ..read more

I guess I must be getting good in baking (or over confident) but I made this without measuring anything, and it worked fine. Just to show that this is a very easy roll despite the somewhat unusual ingredients. I had made it years ago with a brioche dough. I also made some Armenian mini rolls with date, called chorek. These are super popular in Lebanon and usually sold in cellophane bags in the Middle-Eastern groceries in the US as well. These particular rolls are sold in bakeries in Lebanon but made with a white flour so they come out enormous and cottony.   The post Semolina rolls with ..read more

This recipe took me about 3 months (even longer) to make. I had prepared the dough (it takes one minute or so) and stored it in a bag in the fridge. I kept glancing at it every once in a while thinking about making maamoul using one of the half dozen molds I have. The thought of making maamoul  felt really blah and I would just refrain from grabbing that bag of semolina dough. Finally, after months (3 months? 4 months?) I did grab that bag, gave it a quick sniff. It smelled fine. I thought, well, maybe I can do maamoul madd instead!  Just spread the dough in a pan, cover it wit ..read more

This cookbook is a delight. The layout and graphics are exquisite and the photographs are outstanding and really capture all there is to love about my native city. Hisham Assaad did an outstanding job with  this work, one that I consider to be Art through and through. Leafing through the pages, I found myself catapulted back in Beirut. The images peppered throughout the book I have seen time and again and some of them were so familiar!  Hisham Assaad has a fine photographer’s eye and his shots deliver the essence of this city and its people. The recipes are also judiciously picked ..read more

This is a perfect dish for hot Summer days!  Served at room temperature, vegan and lighter on the stomach than heavy stews or red meat kebabs.  In Lebanon, it is popular in the South, where locals use lots of fragrant wild edible herbs to spice their kibbeh (called kammouneh). I suspect it is a dish originally from Turkey and specifically Anatolia, and it is a Kurdish chef, Asma, who originally  introduced it to me, telling me it is from her hometown of Mardin. I have also had it at Armenian restaurants in Beirut, as it is also part of the Armenian classic cuisine. Her version ..read more

This is an adaptation of a Turkish pilaf recipe in which fresh dill is added to the rice and mushrooms. I did not have any so I substituted nutmeg, and added grated parmesan, in effect, traveling from Turkey to Italy! I used Basmati rice, but of course any rice will work. The rice takes on the subtle mushroom flavor, since no meat stock is added to cook the rice, only the mushroom water. It is pure comfort food, and is also easy and fast to fix.     The post Mushroom Basmati rice pilaf appeared first on Taste of Beirut ..read more