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

Spinach, Zucchini and Halloumi Pie

Super easy to prepare this rich and creamy pie is a great dish if you are hosting a dinner for few friends. You can prepare it ahead and serve cold. I used almond crust just to give it an additional twist. You can always choose to prepare wheat pie crust from this recipe. Spinach, Zucchini and Halloumi Pie (serves 5) Ingredients: Crust: 300 ml almond … Continue reading Spinach, Zucchini and Halloumi Pie

Eggs steamed with cream, butter and nuts

In Poland we mainly eat scrambled eggs, fried eggs, hard and half-boiled eggs with mayonnaise. If we get more imaginative we even stuff them with mushroom. My Grandpa mastered his egg boiling technique making my childhood full of half boiled eggs (which I still truly love). However, the more people share with you their egg habits, the more adventurous you become while preparing your old goodies. In … Continue reading Eggs steamed with cream, butter and nuts

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

Lemon semolina cake

What makes a perfect brunch? Easy lemon semolina cake! Ingredients (20cm Φ form) 125g unsalted butter, softened 1 tablespoon finely grated lemon rind 1 cup caster sugar 2 eggs 2/3 cup semolina 1 1/2 cups self-raising flour, sifted 1/2 cup milk Preparation: Preheat oven to 180°C/160°C. Grease a cake pan. Line base and side with 2 layers of baking paper. Using an electric mixer, beat butter, lemon … Continue reading Lemon semolina cake

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

Savory chickpeas pancakes

Who would have thought that the ancient philosopher Cicero and chickpeas have something in common? The Latin word, “cicer“–whence the famous orator Cicero got his name, since his family grew chickpeas–led to “pois chiche” in modern French, which we lifted from across the English Channel and changed to “chich-pease.” Bon Appetit Magazin Chickpea have been grown (or at least eaten) in the Middle East for 10,000 … Continue reading Savory chickpeas pancakes