Last month I had the chance to pass by Saida, in South Lebanon, throughout our Clown Me In tour, and see the stalls of the last few citrus varieties before the season is over.
I bought a 20kg crate of beautiful yellow lemons and another of Valencia oranges and got them home. I swear I spent a whole afternoon with a big bowl of water to wash them and the zester to zest most of those lemons and orange and freeze them for later use. I’m grateful for sitcoms and comedy shows that kept me company all day.
But I can’t complain.
It felt good. Relaxed and unwound with the zesty citrus aromas.
And I have zest for the whole year! Continue reading
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.
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
I’ve been obsessing over winter’s best fruits.
I’ve had crates over crates of different citrus fruits that I could lay my hands on.
It is fascinating how life gives us these fruits on the days we need them the most; gloomy, grey, dark, and rainy. Nature gives us these colorful fruits hanging from brown and green trees with leaves glistening with winter rain waiting to be harvested.
The colors fascinate me. I would only like the gloomy rainy days when I don’t make any plans and stay in bed. Or when it stops raining at the moment I’m stepping out of the house. The sight of bitter oranges on the branches of the line of trees in Monot street makes my day. It makes me dance with joy when now in March, those branches carry small yellowish white buds instead of the fruits and the scent of orange blossom fills the streets with a beautiful fragrance that covers up the recent smell of trash that is occasionally looming over Beirut.
My latest obsession was with blood orange. Continue reading
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
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.