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. (A good number have been gathered in recipe books, available in my shop.)
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!
Pizza & Flatbreads
Sides and Salads:
Stews and Soups
Cookies & Bite-sized
Pantry Basics & Preserves:
Here are two recipes in one: a Lebanese recipe for stuffed courgettes, plus a recipe to use up all the courgette pulp you are left with. To make it vegetarian, I substitute chopped mushrooms for ground meat, to great effect. The koussa are usually served warm, and a dollop of yogurt goes wonderfully with them. They also freeze well!
(You’ll find this recipe in my book Lebanese Homecooking.)
After posting the original traditional recipe last week, I attempted a vegetarian version using lentils instead of meat, with results that exceeded my expectations. Here, then, is a meatless version of this old favourite, and a very tasty way to eat more lentils. If you like it more saucy, in step 7 replace the tomato paste with 2C passata, with 1C boiling water (or stock).
I added flour because I wasn’t sure the lentils would hold together while frying, and didn’t want to take the risk, but it may not be necessary to add flour at all (let me know if you try it!)
When I was still living in Beirut, I regularly had lunch with my grandmother in her neighbourhood Thai restaurant. We never failed to order the pomelo salad for starters, a great favourite. Eventually the restaurant relocated and, for some reason, dropped the salad from their menu. My grandmother was still thinking longingly of it several years on, so I recreated it as far as I could remember, using ingredients easy to find locally. We were all delighted with it!
Skinning the pomelo is the laborious part, but the return is well-worth it. Any that is left over will keep a few days while getting even tastier as it marinates further. Make sure to return to room temperature before eating, to fully enjoy the flavours.
Note: Pomelos are far better known in Lebanon than they are in the UK, but they are readily available in London (look in street stalls, not supermarkets).
This is amazing as a warm salad, but is just as good at room temperature. The amounts of liquid and of bulgur need to be balanced (so there’s enough liquid to soak the bulgur but not so much the salad will swim), so if you change one, be sure to tweak the other. Adjust the heat to taste, and for an extra burst of flavour, try stirring in the finely chopped rind of a preserved lemon!
This recipe is modified from the book Mezze, by Barbara Abdeni Massaad.
This was a serious childhood favourite before I went off meat, and is included in my Lebanese Homecooking book (in my shop). If you like it more saucy, in step 6 replace the tomato paste with 2C passata, with 1C boiling water (or stock).
For an equally delicious vegetarian/vegan version, see this recipe.
I knew nothing about this dish till I discovered it on the Food Heritage Foundation site. I had to try it and it was quite a revelation! It is a rural dish from Lebanon, Syria, Egypt and other neighbouring countries, and solid fare – I imagine it would have come as a rewarding meal after a long day of physical labour. It’s very simple to make, the only trick being to break the eggs so close to the yogurt that they keep their shape as much as possible.
How can you cook yogurt without it curdling? It’s the cornstarch that does it*. You can mix it into the yogurt beforehand, or when adding the yogurt in the pan: either way, start stirring immediately and don’t stop (or hardly) till it starts boiling. Then turn down the temperature to a low simmer and you don’t have to stir constantly any more – or at all, in this case (but that’s unusual.) There are many dishes in Lebanese home cooking that involve cooked yogurt (laban, as we call it) and it’s such a delicious and filling comfort food.
*I have used, at a pinch, gluten-free flour, which usually contains cornstarch, rice flour and other starches that all do the job.
This is a really nice, earthy, savoury morning pastry or anytime snack!
This French classic makes for a fun change, and still super easy. The water-spraying serves to make a crust form.
A classic recipe from my book, Lebanese Home Cooking. Tabbouleh is the Lebanese national salad, immensely loved, and included as a matter of course in even the most basic mezzeh. Don’t get me started on the indignities inflicted upon it abroad…
Some time ago I spotted, on the small pack of parsley sold at a local chain store that will go unnamed, the following pearl of wisdom: “Sprinkle it on your tabbouleh.” What. Tabbouleh is a parsley salad. What are you putting in it, if the parsley is just for sprinkling on top?!
Second point of astonishment: Cooking bulgur, as if it were rice. You don’t cook bulgur. It’s pre-cooked. You soak it, that’s all!
Stick to the amounts specified in the recipe below and you’ll get a good result, but let me highlight some important points.
- The parsley must be very finely chopped. That’s what makes it palatable in such a large quantity. You’ll be amazed at how much the bunches shrink down once chopped. A food processor can help, but be careful not to overdo it, the point is not to end up with something the consistency of pesto. The tomatoes are also diced small, but not in a food processor.
- There is relatively little bulgur relative to the parsley. This is not a bulgur salad.
- The amount of dressing is generous so that all of this dense-textured salad receives an adequate amount. Between the lemon, the juice of the tomatoes, and the oil, the bottom of the bowl will be soaking and that’s as it should be. Some people (*cough*) might even say they look forward to soaking bread in all the leftover dressing.
- Using a fork instead of lettuce leaves is fine. Changing the ingredients and still calling it tabbouleh isn’t!
A quick and different pasta dish, that could easily be a little more dressed up (I would also use the lemon’s juice, for instance, and probably toss in a few olives). Spaghetti and other similar pasta work equally well is you don’t have linguine at hand. Use olive oil instead of butter in step 2 to keep it vegan.
This makes for a very satisfying, versatile breakfast. It doesn’t take that long to boil potatoes so it’s reasonably quick, but steps 1-2 can just as well be done the previous evening (cover and leave on the counter overnight, there’s no need to refrigerate). Use 2T olive oil instead of butter in step 2 to make it vegan/dairy-free.
If you prefer sweet breakfasts, garnish instead with berries, apple slices, honey, maple syrup, cream, cinnamon, grated chocolate…
Amazing fresh out of the oven, but if you make too many for immediate consumption, they can be allowed to cool and then frozen. To reheat, pop them in the pre-heated oven straight from the freezer for a few minutes till heated through.
Very lemony and very moist!
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.
The dough used here is the Basic Pizza Dough, though you can substitute your favourite. Let the dough rise while you’re slicing and caramelizing the onions.
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.
A favourite, made using the Basic Pizza Dough. If I have mushrooms on hand I slice a few and add them before topping with cheese.
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.
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.
These are quite nice and quick to prepare. Any fresh herbs could be substituted for the mint, and the spices can be equally tailored. I haven’t tried a baked version yet, but I imagine it would work nicely and be a bit lighter.
I had no idea how easy pretzels are to make until I tried. These are incredible fresh out of the oven, and it’s great to be able to customise one’s toppings. They also keep well till the next day.
The panweer can be replaced with a different firm cheese, such as halloumi, but in that case don’t add any salt. Use firm tofu instead to make it dairy-free and vegan.
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.
This cake which probably originates in Nicaragua is popular all over Latin America. Whole milk can replace the cream in step 6, especially if you’re planning on frosting the cake with whipped cream!
A traditional orthodox Christmas dessert from Bulgaria, oshav is relatively austere, but delicious and certainly a healthier option. Sugar can be left out altogether as the fruits’ own sweetness is drawn out.
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!
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).
The poppy seed roll is traditional all over Central and Eastern Europe under various names, such as cozonac in Romania, magonmaizite in Latvia, wienerbrød in Denmark, etc. The poppy seeds can be substituted with finely chopped walnuts (skip 6-7).
Christmas in Italy? Forget the panettone and have a go at this decadent fig cake from Sicily for a change. It is genuinely a meeting of cultures, as a Middle-Eastern influence can clearly be discerned in its list of ingredients.
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.
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.
This “sweet porridge” is traditionally served in Armenia from New Year’s Eve up to Christmas, which falls on January 6 in the Eastern tradition. Plan ahead, as it needs to thicken overnight. Replace the honey with sugar to make it vegan.
Ghraybeh are widespread in the Levant, but in Palestine are made specially for Christmas.
Note that the finished shortbreads are quite brittle and should be handled with care!
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.
Apparently Cuba has its very own, unique Christmas cookies, and they’re a piece of cake to make.
These Scandinavian treats used to contain a lot of pepper, hence the name; the spices were toned down with time. While heart and star shapes are popular, the traditional shapes comes straight from the pagan past: pigs, goats, horses and people.
Here’s an Old World alternative to eggnog, a Dutch seasonal tipple that is thick as custard! You can drink it (with a spoon), or use it as a cake filling, or ice cream topping, and so on.
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.