Ghammé; Fweregh & Kroush

Ghammé; Fweregh & Kroush recipe - cookin5m2-9968.jpg

Keeping up with my brand and my blog, I am mixing things up and posting things late.
Last week we celebrated the start of a great initiative started by two awesome ladies, Nadia and Mai. We celebrated on April 2nd, along with all the participants by hosting a gathering with my foodie friends at a local restaurant that I LOVE for its food, atmosphere, and simple feel.

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Yesterday we celebrated the start of #aprilisforarabfood, an initiative to share our beautiful diverse cuisine and tell the world where hummus and shawarma come from, for example (you hear that, culture robbers?) . ☠️☣️ . We feasted on some of the delicious creations of @kahwetalfranj from this kibbeh and labneh that I licked every thing off the plate, to the cheese kaaké, and amazing salads. . 🥙🥖🥗 We had a special guest and awesome cook and author: @bethanykehdy. She blessed us with her creative creation, kishk akhdar mtabbal that got almost wiped out before the food got to the table 😂 . 🥘🌾 If you're interested in taking part in this initiative, we'll be releasing a weekly these of posts. All you have to do is use the hashtag and enrich us with your mouthwatering creations. . It was lovely catching up with these kick-ass ladies @ptitnfit @bethanykehdy @revivebyrania @healthyliciousbysara . Initiative by @sweetpillarfood and @almondandfig . . . #food #foodie #foodphotography #lebanesefoodstylist #canon #lebanesefood #levant #foodblogger #meetup #middleeast #middleeasternfood

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The initiative is called April Is For Arab Food, and it is to celebrate our heritage recipes and bring exposure to it. To me, most importantly, this is so important in the west where our food is being appropriated and promoted as Israeli food. I live online and I SEE!
My friend, blogger and cookbook author, Bethany Kehdy said it best in her book and shared it on instagram. I could not have said it any better Continue reading

Scrambled Eggs with Desert Truffles

I remember one time walking out of Hamra street, a once vibrant street in Beirut, during the last days of winter and seeing a vendor with styrofoam boxes overflowing with lump-like things held together with clear tape.
The first time I saw these sandy-stone-like produce I thought they were the world prized truffles with the amazing flavor and the unique aroma. I made risotto and shaved* some of those on top. I even buried one in a jar of short grain rice to fragrance it for risotto.

*shaved, more like crumbled it on the box grater’s slicer side only to get grains of sand later with every bite because I didn’t clean them well

PIN- Desert truffle kema kama with eggs recipe - cookin5m2-0010

Only later did I learn that these truffles are not the same thing.
These beautiful spores are called Desert Truffles. They are harvested not using dogs or pigs like western truffles but by roaming the desert landscapes (not desert dunes, but bare lands with rare vegetation) looking for bumps and cracks in the land. They dig their hands down and pull out the sand hoping there’s a something worthy in there.

Desert truffle kema kama food photography - cookin5m2-0012 Continue reading

Sautéed Wild Greens

 

PIN-Sauteed wild greens from tripoli recipe - cookin5m2-0022.jpg

This week is the first week of Lent for Christians following the Western church.

Although we are not fasting this year at home, we still made some Lent recipes.
For more inspiration recipes from the blog, I have posted an old collection of vegan and vegetarian recipes from my blog to try. Continue reading

Fava beans, Peas, and Freekeh Salad

It’s seasonal produce at its BEST!

A couple of weekends ago, I had the chance to hide among the tall fava bean plants and dive deep to collect the long green pods.

I also kneeled down the search for the fresh pea pods hiding underneath barricades of pea vines. I stepped on numerous ones, despite being careful, attempting to reach a handful of pods sunbathing together in the open.

PIN-Freekeh fava beans peas salad recipe cookin5m2-4.jpg Continue reading

Sausage Shakshouka with Anchovies and Capers

This is not my first shakshouka recipe. It is said, once you make it, you’ll keep making it all the time. I am not an exception to the rule!
Rarely do I repeat the same dish exactly to the point. It has to be different in something. And this time won’t be any different.

PIN-Shakshouka with sausage and capers recipe cookin5m2-0542-2

My love for shakshouka is real. A real love story. Or in the terms of food writers; it is a perfect marriage of ingredients and flavors. Jokes aside, it is. If you haven’t tried it at least once, you’re missing out. Continue reading