Saha: A Chef's Journey Through Lebanon and Syria
Bedouin-style spinach, lentil, and lemon soup
Some recipes come from the dessert, and this is one of them. The recipe is about a few ingredients and is cooked slowly to extract flavour and nourishment. Lentils form the core of this soup, slow-cooked until they retain a lovely bite, and spinach is added for colour and nourishment. The magic in the soup is the topping of coriander and garlic (taklia), which adds a pop and wonderful flavour. The soup is filling, and the slow cooking allows the community ot travellers to come together and...
Arabic fish stew with lemon and saffron and hot pepper rouille (Yakhnit samak)
A rouille is a Provincial sauce made from red chillies and garlic. It usually forms the base for the classic French stew, Bouillabaisse,...
Green beans slow-cooked with cumin and tomatoes (Loubia bi ziet)
Middle Eastern meze is a delight. The innumerable dishes arrive, almost unasked for, and the flavours and scents tantalize you into...
Syrian chopped leaf salad
Syrian cuisine is in love with salads, especially the chopped variety. The numerous vegetables come together in a variety of textures and...
Honey caramel ice cream
Sometimes, recipes pop from great, simple ingredients. This is one of those recipes. This is decadent ice cream, but the flavours are...