Sunday, 23 July 2017

Lemon-Poppy Honey

Here's a lovely change from toppings such as maple syrup, that you can make from local honey and, this time of year, poppy seeds from the garden.

Double Chocolate Brownies

Thursday, 6 July 2017

Rizz bi-Shaarieh (Vermicelli Rice)

If you're bored with plain white rice, try this tasty and much more filling Lebanese variant that only takes 2 more minutes to make. I believe it's also a Greek dish known as "ryzi me fithe". Note that the rice is no longer gluten-free once you add the vermicelli to it.

Tuesday, 27 June 2017

Pirishkes (Poppy Seed Honey Biscuits)

Summer is back and I've been collecting poppy seeds wherever I encounter dry pods on my walks. They are such a joy! To celebrate their return, here are easy biscuits to make and share.

Sunday, 5 February 2017

Onion Poppy Seed Bialys

This is based on a lovely Polish recipe that is great for breakfast or a packed lunch, hot or at room temperature. I make it with foraged poppy seeds ^_^

Wednesday, 30 November 2016

Mighli (Caraway Cream)

This is more than a dessert: in Lebanon it is traditionally prepared to celebrate a birth (I was told that, strictly speaking, this was only for male births, but to hell with that) and also for Christmas (because baby Jesus), so now's the right time to share it. Ground caraway and even aniseed are not regular fare in Western supermarkets but you'll find it in spice shops, Middle-Eastern shops, and if all else fails, try eBay, or just grind the whole seeds, which seem to be more common.
I'll admit that this is not my favourite, but I love making it for friends who just had a happy event, and it is meant to be good for the mother after giving birth, with all these energy-packing nuts.

Tuesday, 29 November 2016

Mohallabiyeh (Rice Cream)

Another classic Lebanese dessert that I'm sure is also known to other cultures under other names. It's understated, which is really nice, not too sweet, and you can always play around with the flavour, for instance replacing the orange blossom water with vanilla extract, or lemon extract, amaretto and so on. I have not tried it with non-dairy milk but I think it would work, as the rice powder is the thickener. It won't thicken a lot in step 3, but after a night in the fridge it will be thick enough to eat with a spoon.

Saturday, 26 November 2016

Khubz Arabi (Arabic Bread)

Boy was I excited to try this recipe! The resulting bread is not like the rabtet khubz from a bakery back in Beirut (alas), but it's exactly like the freshly made loaves they bring to the table in restaurants (yay!) It also freezes very well so it's worth making a big batch at once. (PS: We don't call it just "khubz". That just means "bread", any bread, and there are several local types not to mention "foreign" types, so you have to be specific).

Thursday, 3 November 2016

Sfouf (Turmeric Cake)

Sfouf is a plural (meaning "rows", referring to how they're cut), just like "brownies", and as much a classic of Lebanese homebaking as brownies are in the US (as far as I know). Although again, the attraction of western things is such that sfouf have been somewhat left by the wayside while brownies and co. are widely available in coffeeshops and restaurants. Ah well.
Sfouf have a dense texture, are not too sweet (at least with this recipe), and have a startling yellow colour due to the turmeric, which also gives them a particular taste hard to describe. To make them more nutty, you can pour half the batter into the pan, sprinkle nuts liberally, then pour the second half before creating the grid.

Wednesday, 2 November 2016

Simsimiyeh (Sesame candy)

I've just caught up with a few Lebanese "desserts" so expect a few in a row. (Traditionally we don't have dessert, we have sweets and pastries on their own, with coffee or for serving to guests, but nowadays the Western custom of having something sweet after a meal has become normal.)
If you're familiar with candymaking, the idea here is to reach a "firm-ball" stage (118-121ºC/245-250ºF on a thermometer).