Monthly Archives: June 2011

Chocolate Salami

This has got to be one of the easiest sweet-toothed treats one can make, brought down to us from childhoods of long ago, when households had to make do with what was available in the pantry.  I heard, and have … Continue reading

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Snails from the Sea – Lumaconi

The word for snail in Italian is ‘lumaca’ … and the large snails I found at the fishmonger’s are called ‘lumaconi’, i.e. ‘big snails’.  The advantage that lumaconi have over snails that hail from the earth is that they do … Continue reading

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(4) How to make Tabbouleh (for a Lebanese dinner)

Saying that tabbouleh is a ‘salad’ is like saying that ice-cream is frozen milk, eggs and sugar … everything about tabbouleh is special and it has to be lovingly made.  Its colour is red (tomatoes), white (bulgur) and green (parsley … Continue reading

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(3) Home-made Hummus (for a Lebanese dinner)

Hummus must be one of the most popular dips world wide … and it’s so healthy too … made from chick peas, tahini paste and garlic.  One can soak dry chick peas overnight (in three times their amount of water) … Continue reading

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(2) How to make Baba ganoush (for a Lebanese dinner)

Baba Ganoush You know how you can mash potatoes?  Well you can mash cooked aubergines too … you then add garlic, sesame paste called Tahini, some lemon juice and chopped parsley and you end up with a yummy ‘dip’ called … Continue reading

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(1) The wonders of Tahini (for a Lebanese dinner)

Tahini is a paste made out of crushed sesame seeds and is chock full of vitamin E.  It is used as an ingredient to make both Hummus and Baba Ganoush, adding a nuance of nuttiness to these two dips. It … Continue reading

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Leveraging the Levant – Loving Lebanese food

Darling daughter enquires whether I would help her cook a meal full of Eastern promise on the occasion of her birthday … a dinner for six or eight.  Sure!  why not!  what a great idea! I respond enthusiastically.  I adore … Continue reading

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