Full List of Recipes

I started drawing recipes a few years ago to make them easier to follow, both for my own sake and to spread the love of cooking around, and they have proliferated beyond control. I focus mostly on simple recipes requiring little to no exotic ingredients or kitchen gadgets, with the occasional jazzy number. A notable exception are traditional recipes, which tend to be slow and labour-intensive; all the more reason to make them more accessible through a pictorial treatment.

Here is the full list of my recipes posted to date, and you can also use the tags in the margin to look for specific requirements. Nearly all the recipes are vegetarian, so there is no tag for that. Sahtein!

Main courses:

Pasta
Pizza & Flatbreads
Curry
Fish 
Other

Sides and Salads:

Warm
Cold
Rice

Stews and Soups

Breakfast

Bread:

Savoury
Sweet 

Desserts:

Cakes
Cookies & Bite-sized
Other

Drinks:

Pantry Basics & Preserves:

 

Khubz Arabi

This is different from the inimitable “rabtet khubz” (bag of bread) from the bakery, but identical to the hot, puffed bread that is brought to the table straight from the oven at a restaurant.

A language note: “khubz” is just the Arabic word for “bread”, any kind of bread. It doesn’t mean this specific type unless you specify “khubz arabi”. “Khubz franji” is French bread, for instance. “Khubz marquq” is the traditional, super thin Lebanese mountain bread. And so on. Some people drop the general word in conversation (sometimes innocently, often pedantically) as if it were a technical term—don’t.

Man’oushe bi-Jebneh (Cheese flatbread)

Mana’eesh (plural of man’oushe) are Lebanese street food at its best and come in a number of classic varieties you can order from tiny bakeries at every street corner. This one is a lighter version of the cheese type, which is normally made with fatty akkawi cheese (not easily found abroad anyway but mozzarella is close enough, though much less salty). I often fall back on this super easy recipe when I need to make food for a lot of people, or to take food with me, and it is always really well received. You can make a highly transportable version by spreading 4 circles thinly, spreading cheese on half and closing the other half over, calzone style (pinch the edges to seal). Then you can hike, climb and tumble all you like and the topping will stay put.
This recipe works particularly well with the Basic Pizza Dough, although you could use whatever dough you prefer, with or without yeast.

 

Lemon-Leek Pizza

This pizza takes some work, but it’s so worth it—a crowd pleaser every time. Its various steps don’t need to be made in one go: the leeks can be prepared 1-2 days ahead and refrigerated, and so can the cheese mix (so can the flavored oil, but that only takes 5 minutes so there’s little point).
It can be made with any dough; the Basic Dough makes for a thicker crust that is more filling (I’d still spread it somewhat thinly), but it can equally be made with a thin crust, lighter and quicker to make. Either way, half-baking it before adding the toppings ensures it bakes fully. Also, it’s far easier to eat this if you make smaller pizzas, as done here, rather than one large.
The feta makes it very savoury; if you prefer a milder taste, use ricotta instead.

Basic Pizza Dough

This is my go-to pizza/flatbread dough recipe when I want a thick soft crust and I have time to let it rise. Sometimes I only leave it for 1/2 hour and it’s still just fine: I’ll prepare it first, put it somewhere warm while I prepare the other ingredients, and then get on with it. If it affected the result, I never noticed!
As shown below, you can freeze the dough when it’s ready, for future use. This is useful if you made more than you need, but it needs to thaw overnight, so it’s not really a time-saver. On the other hand, if you use baking powder instead of yeast, you have a thin-crust dough that’s ready to use immediately. In this case, make sure to spread it thinly.

Mighli (Caraway cream)

This is more than a dessert: in Lebanon it is traditionally prepared to celebrate a birth and also for Christmas (because baby Jesus). 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.

Bobalki

The Slovak Christmas Eve supper consists of twelve meatless dishes representing the twelve Apostles, and these bread balls sweetened by honey are one of them. It seems however that they predate Christianity, and in the central European Pagan tradition were made around the winter Solstice to communicate with the ancestors.

Ground walnuts can replace the poppy seeds; in which case, skip step 8!

Mákos Guba

In Hungary, the day-old, dry bread used for this recipe is kifli, a crescent-shaped bread roll (npothing to do with a croissant!) but any stale bread will do. It’s actually a good way to use bread left over from the holiday meals, if you’re happy to have it for Boxing Day instead, or it can be a way to use bread for breakfast similar to pain perdu (French toast).

Zimtsterne

These cinnamon starts are allegedly THE German Christmas cookie. The vanilla sugar that is required is simply a way of adding a vanilla flavour without using liquid. You can make your own (well in advance) by simply placing a vanilla pod in a jar and filling it with sugar, which after a few weeks will be infused with the spice.

Melomakarona

Also known as finikia, these cookies are closely related to Lebanese maakaroun, though the latter are far less elaborate.  They are an essential part of a Greek Christmas, but leftovers will comfortably last for a few weeks after, thanks to being soaked in syrup! Do not refrigerate, as that makes them harden.

Turrón de Navidad

This “Christmas nougat” dates back to the turun of Moorish Spain. This variety is made with only three ingredients, and as it contains only honey and no sugar, the result is not too hard. You can add some extra flavour in step 6 such as orange blossom water or cinnamon.

Pompe à Huile

Christmas in Provence is famous for its thirteen desserts, symbolizing Christ and the twelve Apostles. The exact items tend to vary from place to place or even family to family, but they typically include nuts, dried and fresh fruits, calissons (marzipan-like candy), quince paste, black and white nougat, and the crown of them all, the sweet bread known as pompe à huile.

Blueberry Chocolate Mousse

This is a very rich dessert that involves no added sugar at all. Other fruits can be used, for instance raspberries go equally well with dark chocolate. The heavy cream can actually be replaced with coconut cream, which whips equally well, if you like the additional coconut taste. You can also replace the butter with coconut oil to really minimize the dairy/animal fat (you’ll only be left with what the chocolate contains). Either way, pour into small cups as you won’t need a big portion to feel satisfied.

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.

Madeleines

One of the promises I made regarding this blog is there would NOT be paragraphs of Proustian moments (or dozens of photos) before you can get to the recipe. Instead I give you the root of all Proustian moments — the madeleine itself! Such a lovely little cake, not overly sweet, and very, well, French. It does dry out after the first day, and that makes a big difference, so I only make them for gatherings. Madeleine are usually made in specialized baking tins to give them their scallop shape, but mini cupcake tins work just as well, or use regular-size cupcake tins and underfill them.