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Samkeh harra or spicy fish

You’ll see many different versions of this across the Middle East. I have already posted a recipe about Samkeh harra a while ago, a recipe I took from my mom, and the only recipe I’ve known, because it was the only version my mother made. Today, I’ll post about another version of Samkeh harra, this […]

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Apple and cinnamon cake

Last month was the ‘neighbor’s day’ in France – ‘la fête des voisins’. This fête was founded 10 years ago in order to encourage people to get to know those living nearby and to get them talking to each other. The idea was launched in Paris originally but now it has spread to other cities […]

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Kafta in a tray – kafta bel sanniyeh

This is yet another wonderful dish from the Lebanese cuisine. Weeks ago, I posted the kafta kebabs recipe, today I will introduce you kafta in a tray, known in Lebanon as ‘kafta bel sanniyeh’. The dish consists of kafta patties with rounds of potatoes, onions, and tomatoes baked in a tomato sauce. Slices of green […]

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Sheikh el mehshi – Lebanese stuffed eggplants

Lebanese cuisine is a very healthy cuisine and cooking depends on the freshest ingredients. It’s healthy for its use of legumes (garbanzos and lentils), grains (bulgur and rice), lemon, olive oil, pomegranate, herbs (parsley and mint) and spices (sumac, cinnamon, cumin…) When thinking about Lebanese food, it’s the fresh fruits and vegetables that come to […]

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Apple banana cake

Banana bread is one of my favorite things to eat in the morning with my coffee or tea. It pains me to see those overripe bananas sitting on my kitchen counter, but sometimes, I just buy bananas intentionally for making this bread, just waiting for their skin to become speckled with large brown spots. I […]

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ka’ak – sesame rings

Those bread rings (or Ka’ak) covered with sesame seeds are consumed throughout Lebanon and the Middle East. They’re a staple of the Lebanese pantry; they are usually sold in bags in all the bakeries. In Lebanon, we serve ka’ak especially with tea. I used to have it with a glass of milk when I was […]

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Braised okra with tomatoes

Okra is often combined with tomatoes and coriander in various parts of the Mediterranean. In Lebanon and most of the Middle East it’s known as ‘bamia’. I grew up eating it in Lebanon with or without meat and served with rice. In many parts of the world it is eaten in many different ways like […]

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Coq au vin

Coq au vin is a French braise of chicken cooked with red wine (pinot noir, burgundy, or zinfandel), lardons (salt pork), button mushrooms, onions, garlic and brandy. Coq au vin was conceived on peasant French farmer’s kitchens. Coq au vin translates to “rooster in wine”. The rooster would be kept until it was too old […]