Fattoush – it’s all about bread

Fattoush is my favorite Middle Eastern salad. The dish is popular mainly in Syria, Lebanon, Jordan and Palestine. Connoisseurs say it’s all about bread and pomegranate molasses. Thin, 2 layered Lebanese bread is perfect. Before deep-frying you have to tear it apart. Frying takes only couple of minutes as you aim to have golden-brown crispy bites. Good pomegranate molasses is hard to find in some … Continue reading Fattoush – it’s all about bread

Fattah with yogurt

Foul and Hummus – a Lebanese restaurant located in Ankawa, the christian neighborhood of Erbil serves a variety of Levantine food including fattah. This simple appetizer consists mainly of chickpea, yogurt, Lebanese bread and butter and is usually served in the morning. It’s very popular in Jordan, Palestine, Syria and Lebanon. Not many people know it here, in Iraq though. A chef who works for … Continue reading Fattah with yogurt

Sun-dried tomato spread

My sun dried tomato hunt in Erbil failed. It is nearly impossible to get them in Kurdistan. Even large supermarkets like Carrefour don’t bother to import them. Hence, I decided to purchase this unique ingredient in Amman and simply take it with me. Sun-dried tomato spread is a simple dish that can be used in so many different ways. You can have it with fresh … Continue reading Sun-dried tomato spread

Beetroot mutabbal

Mutabbal is a Middle Eastern dish usually made of roasted eggplant. Syria and Lebanon – well known for the best food in the region – developed also a beetroot mutabbal. It is frequently prepared with baked beetroots, however I prefer boiling them as it cuts preparation time twice.   Beetroot mutabbal 4 servings 3 large beetroots, washed but unpeeled (about 0,5 kg) 3 tbsp tahini … Continue reading Beetroot mutabbal

Syrian Mutabbal

Mutabbal is a Levantine dip/spread made of roasted eggplant. I love its smoked flavor. The best mutabbal I ever had in my life was prepared by my Syrian friends from Aleppo who were forcibly displaced due to the conflict. Currently, they live in Amman in a house overlooking the Roman amphitheater. They left¬†everything behind but their hospitality and open hearts. I was fed every time … Continue reading Syrian Mutabbal

Zucchini stuffed with soy beans

Stuffed vegetables reign in the summer menu. The variety of ingredients at this time allows you to compose unique combinations. ¬†Stuffed zucchini combined with roasted tomato, pepper, bunch of aromatic herbs and crunchy soy captures summer warmth. Stuffed zucchini preparation time: 1 hour 30 minutes What do you need for 3 people? 4 zucchini, halved 1/2 glass soy 1 tomato, diced, throw away the liquid … Continue reading Zucchini stuffed with soy beans

Croutons with pepperonata

Easy appetizers for favorite guests! Crunchy toast covered with interpretation of Italian pepperonata. A lot of food, fast and delicious!   Croutons with pepperonata 30-40 croutons 1 kg bell pepper (red, yellow) finely sliced 3 garlic cloves, finely chopped 2 tbls Italian seasoning: oregano, thyme and basil 100 g black olives, sliced olive oil salt&pepper 1. Pour olive oil on a hot pan. Add sliced … Continue reading Croutons with pepperonata