Category: Recipes
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Persian Smoked Whitefish
Persian smoked whitefish is a traditional dish that’s served on the first day of the Persian New Year calendar called “Norooz.”. In the western calendar, Norooz coincides with the first day of spring. It’s customary to serve fish because it symbolizes life and rebirth. The smokey flavor is mild and subtle and the fish itself…
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Ejjeh
Ejjeh is a popular Mediterranean breakfast item, served as an appetizer and often made during the month of lent. Ejjeh is similar to the French omelette, the Italian fritatta, and the Mexican huevos rancheros. Eggs are combined with parsley and Mexican gray zucchini or squash, red bell peppers, seasoned with garlic and allspice and fried…
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Mujaddarah – Lentils with Rice
Mujaddarah, or lentils with rice is a dish made in many Middle Eastern countries. Lentils in general are considered one of the world’s healthiest foods because of their high protein content. Brown lentils also referred to as European lentils are the most widely used because they are fast cooking and cheap. This recipe is the…
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Red Bell Peppers Stuffed with Bulgur
Red bell peppers stuffed with bulgur, is a vegetarian dish I make during lent. The aroma of the roasted red bell peppers combined with the onions, and bulgur stuffing is amazing. Pomegranate paste or molasses (available at specialty and Middle Eastern stores) is used very often in Mediterranean cooking and renders a sour yet sweet…
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Hadeeg – Snaynieh – Whole Wheat
“Hadeeg” in Armenian, “Snaynieh” in Arabic is a dessert made for celebrating the welcoming of a baby’s first tooth. This dessert is simply whole wheat that’s cooked till tender and plump. What makes “Hadeeg” or “Snaynieh” so special are the colorful toppings such as golden raisins and apricots; nuts such as blanched almonds, walnuts, and…
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Fish in Curried Tomato Sauce
Fish in curried tomato sauce is moist, aromatic and incredibly light. Any type of white fish with thick flesh such as Cod, Red Snapper, Halibut, or my personal favorite, New Zealand Ling would all yield the same flavor and result. This recipe does not contain any coconut milk, half and half or whipping cream in…
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Foul Moudammas
Foul moudammas, rich in fiber and vitamins, is a popular breakfast menu item you’ll find at local diners or restaurants when visiting Lebanon. It’s as common as ordering pancakes or waffles here in the United States. Fava beans are cooked till they are soft and creamy. Garbanzo beans, cumin, garlic, lemon juice and olive oil are…
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Kataifi with Ashtah Cream
Kataifi with ashtah cream is a popular Mediterranean dessert you’ll find at buffets or on fancy restaurant menus. There are recipes that use shortening instead of butter to soften the kataif, but shortening leaves an aftertaste that doesn’t go well with this dessert. Kataifi with ashtah cream is a delicacy traditionally made by using the cream that develops…
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Pepper Paste
Pepper paste is widely used in Armenian cooking. This homemade version is so much more flavorful and pure than the ones sold in jars. Whenever my mom would give me a recipe that contained tomato paste, I would ask her if I should add pepper paste. She’d say “Yes … of course” because she assumed I would…
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Creamy Asparagus Soup
Creamy asparagus soup is a meal you can put together in no time. Healthy, soothing and perfect for that cold winter day. Made with roasted asparagus, creamed in the processor, combined with cream of chicken or mushroom soup, and topped with croutons. You’ll realize that asparagus is more than just a vegetable to add next…