Clik here to view.
Pork tenderloin stuffed with cheese
Nicole was French, lived in Dallas and worked for the French-American chamber of commerce. She had a stylish flat in a high-rise and used to entertain on the balcony; it had a great view of the Dallas...
View ArticleClik here to view.
Chicken muhammara (Djej muhammara)
Cannot get any more down home than this! I had this dish very often one summer while in the mountains preparing for my Arabic high school diploma exams. It was a welcome respite from studying; and...
View ArticleClik here to view.
Crumble with potatoes, bacon and squash
One thing I admire about French (and American) chefs: They have no qualms taking specialties from around the world and modifying them with the utmost confidence; now I don’t know who came up with the...
View ArticleClik here to view.
Spring soup
I lived in Aix-en-Provence for six months after finishing up high school; Aix is a beautiful town in the South of France filled with picturesque courtyards outfitted with ancient fountains and...
View ArticleClik here to view.
Puree of potatoes and cod
I lived in France with my family for a few years while the war was raging in Lebanon and these circumstances allowed us all to become very well acquainted with French food: This dish comes from the...
View ArticleClik here to view.
Potato Kafta
This potato kafta is a delicious twist on the usual kafta: The potatoes are boiled then mixed with the meat and flavored with a garlicky cilantro pesto. The kaftas are shaped like burgers and can be...
View ArticleClik here to view.
Potato kibbeh pie
This is the easiest kibbeh pie you will ever make. No stress is involved here: just pick your favorite potatoes, boil them and mash them and mix them with some bulgur (added protein!) and herbs. Make...
View ArticleClik here to view.
Braided sole with pistachio pesto
This sole does not have to be braided; it can be served as a standard fillet; it is just more fun to braid it. The pistachio pesto lends itself well to the delicate taste of the sole, but any white...
View ArticleClik here to view.
French fries, Aleppo-style
To say that Aleppo’s cuisine is famous in the Middle-East would be stating the obvious. In fact, one of Lebanon’s premier chef, Mrs. Marlene Mattar, has recently published a cookbook devoted to the...
View ArticleClik here to view.
Kafta patties topped with potatoes and tomatoes (Kafta bel-saniyeh)
Can’t get any more down home than this! I have seen this pan not only at home growing up but on the table of all my schoolmates. It is cafeteria food, Lebanese-style. Kafta patties (a meat mix with...
View ArticleClik here to view.
Potatoes in tahini sauce (Batata bel-theeneh)
Tahini is our Middle- Eastern butter or mayo; it goes in just about everything; unlike butter, it is vegan as it is simply sesame seed paste; add to it some fresh lemon juice and a touch of garlic...
View ArticleClik here to view.
Kafta stew
Today, thousands of people from 104 countries took part in the Beirut Marathon, a fantastic and uplifting event. In preparing this dish, there are shortcuts; getting frozen meatballs, for one; or...
View ArticleClik here to view.
Mashed potato fritters
In chef Marlene Mattar’s latest cookbook Maedat Marlene men Halab, she mentions that these Aleppian potato fritters were traditionally made in a dish such as the one pictured above; lucky lady who...
View Article
