I was never really into baking bread. I LOVE eating bread, but when it comes to making it, whether it is our local thin chewy pita bread or a good crusty loaf, my motto was (a literal translation of an Arabic saying) buying it rather than raising it. That was until confinement hit us and I decided to start raising my bacteria pet: Quarant7ino (the 7 reads as the other H sound in Arabic, and t7in/t-hin means flour)
Yes, I started a sourdough starter from scratch.
I did a lot of research and checked out different sources, watched videos, read articles, asked people, got helpful replies and tips on instagram, looked into different flours and methods, and now I am finally able to say I MADE A GOOD LOAFContinue reading →
I’ve been searching for the origin of this recipe. I was asking people around me how they (or their grandparents) heard of this particular dish. My question was where did they get the recipe from and how did they make the pearls/giant couscous/maftoul (as we call it) or get them from. Almost no one could give me a satisfying answer about its origin. All they know is that they used to get the “maftoul” from the supermarket and no idea how the recipe got to them..
Apart from what is going around in Lebanon, we try to stay calm and away from stress. I know I can’t do anything, but knowing of people fighting over silly issues is just absurd. Can’t we fight over what dressing goes with which salad or what frosting is best with a certain cupcake? I don’t recall any wars started over wanting to add ketchup to Italian pasta (Seriously though, don’t add ketchup.)
I try to take my mind off the tragic news because it would only make me upset. And when I’m upset, I tend to eat. Who am I kidding? Emotions for me are a reason to eat.