After touring all day with an Irish couple coming for the Taste Lebanon company I am part of and walking for more than 9.2 Kms, my family decided to go to Tripoli to the Ramadan daily special Iftar and sohour (the after midnight meal that should help you sustain an all-day fasting) that spread all over the city
After walking around in the old souk and Khan Al Aaskar, I was delighted by the liveliness of the city. Muslims break their fast at around 8 pm and after that, they’re out in the streets shopping and eating and drinking and playing cards in coffee shops and having a good time. Continue reading
Being up here in the mountains is therapeutic.
Each week, we get all the stuff we need for our weekend event Blooming April and take the one-and-a-half-hour road up on Thursday to start preparing the space and the food before the weekend arrives.
Fridays are busy for us here. We lay out the mats with the tables on top of them, we wash the water and arak pitchers, we fix the garden and the house inside, and we work on the food prep with what we can make a day ahead. Despite the work load we have, I cannot miss the chance at enjoying a delicious lunch. Continue reading
Remember when we were a republic with no president?
Not anymore. Orange is literally the new black. After more than two years with no president finally the Lebanese parties (most of them at least, the ones who got a share of the cake) have agreed to vote for a candidate. Two hours of labor in the parliament proved that we still have a wicked sense of humor despite all, and that keeping the child in you alive is super important even if you’re a member of the parliament. Nothing feels good like re-living classroom fights between the bullies in the back, the nerds in the front, the teacher on the platform by the blackboard, and the supervisor pretending to be monitoring that everything is going as planned. All on live TV
Politics aside, it is purely coincidental that I am posting an orange pumpkin on such a day. This recipe was supposed to go last week as part of Pumpkin Week with the EatTheLebaneseSeason squad, our initiative to give recipes on how to cook and use local seasonal produce. But here it is: a super flavorful salad that can sub for a main meal with all the goodness it is packed with.
This is not precisly a bruschetta. Technically it is. It is a piece of toasted bread, rubbed with garlic, topped with delicious ingredients. BUT it is certainly not an antipasto for me, excuse me Italians. I love these little filling bites for the limitless options one can layer in such a small bite.
There are still some seasonal tomatoes in produce shops and I LOVE tomatoes; red, ripe, juicy, and super flavourful. Go and grab the last ones out there and treat them well!
What is sleep if it weren’t a time machine to breakfast?
And breakfast is an appetizer to lunch. Dinner is a meal by itself.
I seriously open my eyes, check my notifications, and go to the bathroom all while I’m thinking what to cook for breakfast. Pancakes…. Eggs…. Shakshouka…. Toasts…. Cereal… Anything. Anything with coffee. Continue reading