Thyme means “Za’atar” in Arabic. Marjoram sometimes too. Oh yes, oregano too. Even though these wonderful herbs have their own names, sometimes all of them are called Za’atar. Crazy, right? “Go buy Za’atar.” – Uh… okay. It’s best if you just bring the Za’atar spice blend – everyone in the Levant’s going for it anyway. …
Zatar, Zaatar or Za’atar? This is how you make the Levantine spice blend yourself Read More »
I am a spring child, born in April and as a ram sometimes “somewhat” stubborn. But what always softens me up is a delicious couscous salad. Especially when my blood sugar level is in the basement and I devastate whole regions with destructive lasers from my eyes. So at least the mental cinema 😀This couscous …
Couscous salad with strawberries and green asparagus Read More »
A sentence from my good friend Larissa has burned itself deep into my consciousness: “Feta is like ketchup! It has to be on everything!” Yep, you could say that. Personally, I love dips so much. Just imagine a table with bowls full of hummus variations, Baba Ghanoush, Muhammara and this great feta cream with Za’atar. …
There is hardly an ingredient that is not more closely associated with the Levant than tahini. Without sesame, hummus would simply be a mush of chickpeas with garlic and lemon. It is only through the thickness of the tahini that the popular dips and creams of the Levant become what they are: True delicacies! In …
I have actually only known Amba since I first tasted the delicious breakfast sandwich “Sabich“. There I bite into the sandwich and taste aubergine, eggs, hummus, tahini and something else. Something that I didn’t know before in this combination with hummus and tahini: a wonderfully fruity, slightly hot and really complex mango sauce. Wow, I’ve …
When, after a long winter, spring kisses you from one day to the next with its 25°C, the heavy stew is welcome to take a break. Something fresh is needed! Fresh, tasty and in any case fast and filling. These are high demands, but this spaghetti in yoghurt-mint sauce more than meets all these requirements. …
Years ago I once had a 1 1/2 year long phase in which I was living as a vegetarian. In exactly this phase I visited the Family in Lebanon, because my sister got married. I was actually very happy culinarily, because the Lebanese kitchen contains a lot of vegetarian and vegan dishes. But once you …
As soon as the first watermelons are on the market, the big knock starts for me. I run from melon to melon and hold my ear to it and start my extensive examination. What does the perfect melon sound like? It sounds a bit hollow, but still not too hollow – do you understand what …
In my childhood Bulgur was only ever served as a properly spiced side dish or with vegetables and meat as the main course. I really can’t remember a bulgur salad. But in the meantime the tide has turned. As with couscous salads, I usually just open the fridge and see what’s inside. So Bulgur salad …
A flat and round rolled out yeast dough in the oven suddenly starts to breathe…?How can that be?! Why does this flat bread in the oven separate right in the middle? Why does it inflate and become a mini-balloon?!“Crazy world!” I used to think as a kid – and my mother used to laugh at …