Okay, so you’re going to love this. It’s a type of homemade Lebanese cheese that is easy to make and super flavorful. It is different from labneh (which is simply strained yogurt) in that it is cooked. It’s more along the lines of a homemade Italian ricotta or Indian paneer, only instead of being madeContinue reading “Shanklish!”

Two Mediterranean Inspired Recipes

These two recipes are both easy to make and really delicious (but don’t I say that all the time). And, other than boiling the pasta for the stew and caramelizing onions for the rice, these are both made in a single pot (easy cleanup). The stew (ragu) that is pictured below (second recipe) was madeContinue reading “Two Mediterranean Inspired Recipes”

Pan-Roast Spiced Chicken with Golden Beets, Potato, Asparagus, and Orange…

There really is nothing more satisfying to me when I cook at home than being able to do it all in one pot or skillet. This (pictured) is something I made for my son and I for dinner this evening. And this post is really more about a method rather than it is an actualContinue reading “Pan-Roast Spiced Chicken with Golden Beets, Potato, Asparagus, and Orange…”

Shawarma Chicken!

So of course I always say how easy and delicious the recipes that I post are (at least most of them) but this time I really mean it. This is a play on the classic shawarma chick (or beef or lamb) that you find at any Middle Eastern or Turkish restaurant. It is basically chickenContinue reading “Shawarma Chicken!”

Spicy Lebanese-Style Whole Wheat Spinach and Toasted Walnut Pies (Yum!)

This is a variation on the classic Middle Eastern fatayer (savory pie). These are slightly different in a few ways. One is that rather than using white refined flour for the dough I used 100% whole wheat (delicious). I also used an egg wash on the dough and added sesame seeds. And in the fillingContinue reading “Spicy Lebanese-Style Whole Wheat Spinach and Toasted Walnut Pies (Yum!)”

Hummus with Fresh Herbs, Sun Dried Tomatoes, and Seven-Spice Chicken

This is something I made for an employee meal today. It is really, really delicious (I ate so much I wished I had a bed to take a nap afterwards) and of course really simple to make. It is basically a hummus recipe layered (loaded, actually) with all sorts of good things. But the prize,Continue reading “Hummus with Fresh Herbs, Sun Dried Tomatoes, and Seven-Spice Chicken”

Chickpea and Haricots Verts Falafel with Spicy Roast Pepper Taratoor Sauce (Yum!)

So yes, these little vegetarian/vegan nuggets are as good as they look (bet you can’t eat just one). And yes (as usual) they are really simple–exceedingly simple–to make. They are not only a play on the classic falafel and taratoor sauce (chickpea fritters and sesame-garlic sauce), they are actually a variation of an earlier postContinue reading “Chickpea and Haricots Verts Falafel with Spicy Roast Pepper Taratoor Sauce (Yum!)”

Lebanese-Inspired Brown Rice Pilaf with Lamb, Vermicelli, and Green Beans

This is a really colorful, fragrant, and delicious rice dish. In the recipe I used lamb, but it could just as well be made with beef or chicken (or vegetarian). The only difference(s) from the recipe pictured and the one listed below is that I also added a pinch of turmeric to the rice withContinue reading “Lebanese-Inspired Brown Rice Pilaf with Lamb, Vermicelli, and Green Beans”

Broccoli Falafel with Taratoor (Yum!)

Falafel is of course that awesome and healthy snack food that can become an entire meal when served over a salad or wrapped in flat-bread. And when paired with taratoor (tahini-garlic sauce) it is nothing short of culinary genius (in my humble opinion). This is a variation on the classic chickpea falafel in that itContinue reading “Broccoli Falafel with Taratoor (Yum!)”

Lebanese Chicken-and-Rice (sort of)

This is yet another variation of my Lebanese chicken-and-rice recipe. The reason I say “sort of” in the title of this post is that I didn’t use ground lamb–which is in the original recipe–and I color/slightly flavor the dish with turmeric (along with the other spices), which is not normally in this recipe. In addition,Continue reading “Lebanese Chicken-and-Rice (sort of)”

Kibbeh wa Kafta

Kibbeh and Kafta are two Lebanese meat recipes that are somewhat similar yet at the same time a bit different. While they are both often made with lamb they are equally good when made with beef (as the recipe pictured is). And the recipe can take on many forms, this is just one example. IContinue reading “Kibbeh wa Kafta”

How to Make a Deliciously Flavorful and Healthy Rice Dish

A couple things before I start. Firstly, the title to this post should actually read, How to Make a Deliciously Flavorful and Healthy Rice Dish So Easy and Simple and Hearty and Truly Good Flavored That You Won’t Even Notice it Doesn’t Contain Meat, but it of course is too long of a title. AndContinue reading “How to Make a Deliciously Flavorful and Healthy Rice Dish”

Moudardara (Lebanese Lentils and Rice)

This recipe is classic Middle Eastern Food. It is also easy to make and so delicious that you won’t be able to stop eating it. The recipe I’ve included here, of course, is a variation on the traditional. This is a dish that is often eaten during Lent and for that reason usually remains vegetarian,Continue reading “Moudardara (Lebanese Lentils and Rice)”

The Flavor of Summer…

I made this salad for employee meal last night at work. Like much of the nation it has been hot in Western New York and the last thing I wanted to eat while working in a sweltering kitchen was something hot. This fit the bill; I had leftovers for lunch today. This is really justContinue reading “The Flavor of Summer…”

Baba Ghanouj and Hummus…two similar recipes but uniquely different

These recipes are equally delicious and simple to make. And while they may look similar their flavors are somewhat different. One, of course, is based on chickpeas (the Arabic word for chickpea is hummus, or hummos) and the other is based on roasted eggplant, which gives the recipe a slightly smokey flavor. If you’d likeContinue reading “Baba Ghanouj and Hummus…two similar recipes but uniquely different”

Yet Another Variation

I’ve mentioned many times on this blog that this dish (Lebanese Chicken-and-Rice) is one of my all-time favorite recipes, I could eat it a couple times a week and not tire of it. I’ve also posted many variations of it, and this is yet another. The thing I did different this time–other than using brownContinue reading “Yet Another Variation”

Lebanese-Style Chicken-and-Brown Rice (sans boeuf ou d’agneau)

Yes I’ve posted this recipe before–or many variations of it–but it’s one of my favorites and I can’t help but post it again in hopes that more people try it. This is yet another variation of the classic Lebanese Chicken-and-Rice recipe that I grew up with. While this version still has toasted vermicelli, I usedContinue reading “Lebanese-Style Chicken-and-Brown Rice (sans boeuf ou d’agneau)”

La Menthe Vinaigrette (ou citronette)

This is by far my favorite vinaigrette sauce. And I consciously use the word sauce rather than dressing because it is more than a salad dressing. This can be used as a dip or drizzled over poultry, seafood, or meat..and of course used as a salad dressing (it is in fact the basis to theContinue reading “La Menthe Vinaigrette (ou citronette)”

Barley Tabbouleh

Yesterday I made mushroom-barley soup but cooked too much barley (it’s amazing how it just keeps expanding isn’t it). The outcome was that I had an excess of cooked barley today. So I made a variation of tabbouleh for staff lunch today. I had never made this with barley before but it was delicious. AndContinue reading “Barley Tabbouleh”

Middle Eastern Brown Rice with Lamb and Vermacelli

This is a variation of my recipe for Lebanese Chicken and Rice. In this version I replace the chicken with lamb and use brown rice instead of white. Beef or pork can replace the lamb but it’s not quite the same. The aroma this dish (or any of it’s variations) will permeate the house withContinue reading “Middle Eastern Brown Rice with Lamb and Vermacelli”