All posts tagged: traditional

The Famous Labneh Tart

Published by

You might have tried it or even seen it! I love serving the Labneh Tart as a starter for a typical Lebanese lunch with a twist. This tart translates my vision of modernity & tradition. First, it has what I love the most: “Labneh” and not any ordinary one, the Goat Labneh. Second, it has this fine art in the pastry with the “Pate Brisee”. The best part is that you get to top it with whatever you feel like tasting and drawing (or simply what’s left in the fridge). My trick is to have circular drawings so that each slice has a bit of everything! Ingredients: Tart brisee 300g Goat Labneh (I love using “Tanayel Les Fermes” or “Goodies” from Lebanon) 20ml Cooking Cream 1/2 White Onion Sumac, Salt, Pepper Possible Toppings: Black Olives Chopped Mint or Zaatar Mixture Sun-dried Tomatoes Thinly sliced Radish Sliced Spring Onions You can work the labneh mixture while the Pate Brisee is baking in the oven (refer to Pate Brisee recipe). 1. Put the onion in the mixer with 1/2 tsp of sumac, salt and pepper, …

The secret of Halawa

Published by

Halawa, Haleweh, Halva.. different names to the same middle eastern confectionery. Its preparation is based on traditional recipes that include long hours and meticulous steps of creating a meringue, which makes it difficult to re-create at home. You should know first that this sweetmeat is one of the most nutritious whole foods sweets you can have. Plus the fact that it indulges the sweet toothed! It’s delicious and can come in different flavors: chocolate, coffee, vanilla, rosewater or orange oil. You can add a crunchy flavor to it using pistachios, almonds or hazelnuts. It is usually served with bananas and honey, in a bread. In my opinion it can be used as a great topping to a chocolate tart. It feels like a good mix of French and Lebanese culture in a dish… Super Tasty! Ingredients: 250g Powdered Milk 200g Icing sugar 250g Tahini (sesame paste) 30g Cocoa powder (optional for chocolate flavor) 2 tsp Vanilla flavor (optional) 1. Mix the tahini (sesame paste) with the cocoa powder or vanilla flavor in a robot (make sure to sift the cocoa powder). 2. In a bowl, sift the …

Homemade Mankoushe (in the pan) – Lebanese Flatbread

Published by

Mankoushe how I miss you! Sometimes it gets to me like a strike, the smell of dough and fresh thyme would trigger my senses like if I was walking by a “fern” in the street (communal oven: referred to the location where the mankoushe is baked). Mankoushe is a typical Lebanese dough similar to a flatbread or pita, it is usually topped with herbs, cheese or meat. You can have it folded, wrapped or open at breakfast or lunch since it would make you feel full & satisfied. You can find it in the “fern” (communal oven) in almost every street at a very cheap price (1$). Yes, it is street food and my favorite… 🙂 When we were kids, my grandma used to take me with my brother to the “fern” every time we had a sleepover, usually early Sunday mornings before the family lunch gathering. Over the years, I used to have the Mankoushe wrap with Zaatar (thyme blend) and vegetables (tomato, cucumber, mint & olives) at school every Fridy until a fern/restaurant opened next to my school and we went over after school …