Category: Recipes

Ingredients (4p) about hummus The past decade marked the big breakthrough of hummus. By the way, it is pronounced hommos, where you roll the “h” through your mouth very gently before saying “ommous. The word literally means what it is: chickpeas! It is also one of the oldest dishes from the Levant region, and while…

Ingredients (4p) About Moutabal Moutabal comes from m’tabale, which actually means “seasoning with. It has become synonymous with this eggplant dip, but it can actually be made with a variety of vegetables. Pumpkin dip is also actually a m’tabale. Traditional recipes use tahini and yogurt along with a little garlic with the eggplant, which makes…

Ingredients (4p) About Muhammara That red one! That literally means muhammara: “hamra” is the word for red in Arabic. And that’s exactly what it is, a dark red dip with bell bell pepper, walnut and pomegranate molasses. It comes from all over the Levant: Turkey, Armenia, Syria, Palestine and Lebanon: they make it everywhere. Sometimes…

Ingredients (4p) about labneh Labneh is drained yogurt with salt, indispensable in Middle Eastern cuisine. Labneh is served in small bowls with some olive oil and dried mint or some za’atar and eaten for breakfast on the mezze table. It is even widely used in flatbread sandwiches. In recent years, labneh has come into the…

Ingredients (4p) Additional supplies: about mudjardara A classic in Syria, Lebanon and Palestine, this delicious dish with rich flavors, often eaten by poor peasant families, is one of the oldest dishes in the region. And also the most popular: the dish people grow up with. For many chefs, making mudjardara is a testament to craftsmanship.…

Ingredients (4p) For the flatbreads Dressing Vegetables Herbs about red fattoush Fattoush is often brought to the table at the beginning of a mezze feast. The crusty bread makes this salad irresistible, as does the fresh, sweet dressing of pomegranate molasses, lemon juice and sumac. Fattoush is said to come from Lebanon, although it is…

Ingredients (4p) For the cauliflower: Spice mix: Tsebi Shiro (peanut sauce): About Eritrean Cauliflower This roasted cauliflower with Tebshi Shiro is a wonderful example of the flavors of Eritrea and Ethiopia. Shiro Wat, Wot or Tebshi is a puree/sauce made from legumes (such as chickpeas, broad beans, peanuts or, as here, ground peanuts). It is…

Ingredients (4p) For the dip: For garnish: About Pumpkin dip with tahina Actually, this is also a kind of moutabal (the eggplant dip). Nowadays this word is usually used to refer to the eggplant dip with yogurt, but m’tabale in Arabic actually just means to make something with a dressing. In this case, pumpkin. Seasoned…

Ingredients (4p) Chicken Shata (sauce) about Iraqi chicken The first (known) recipe ever written down is more than 4,000 years old and comes from Mesopotamia. Modern-day Iraq was a large part of this region, known for its cultural diversity. This rich history makes Iraqi cuisine one of the most versatile in the world. For our…

Ingredients (4p) about flatbread Flatbread from the saj, a convex hot plate like we have in our restaurant, is the bread in many of the countries our people come from. Bread plays a central role in life; bread is life, and no meal is complete without it. You roll this bread thin so that it…