In my pantry, besides za’atar and sumac of course, there is one ingredient that I always have to keep on hand: Pomegranate syrup. In fact, I used to buy my syrup ready-made – until one day a friend gave me a bottle of homemade pomegranate syrup. After that, bought syrup was no longer an option …
Pomegranate syrup – make it yourself: Everything you need to know. Read More »
I have developed a passion for combining hummus with all kinds of toppings and experimenting with ingredients here and there. Classically, the delicious chickpea cream is also often garnished with meat or fish in the Levant. But there are also plenty of vegan options. And after my recipe for hummus with roasted Brussels sprouts was …
Hummus with mushrooms and caramelised sumac onions Read More »
There are dishes that you can’t really explain. Simply saying “This is delicious!” is usually not enough. When I say “That’s vegan!” only my vegan friends react with gasps. Bean puree doesn’t sound very sexy either … So let’s name it: Foul Medammas. But, how can I introduce someone to a rather ugly mush made …
Just when you’re actually eagerly awaiting your ordered new kitchen and cursing the world for the late delivery (yep, happened to me), a stew comes at the right time. It’s quick, doesn’t require much cookware, and it’s actually always delicious! Then, if you’re a fan of legumes in addition to stews, you should perk up …
Autumn can look so beautifully summery. Yes, I know: tomato mozzarella is a real evergreen! But why not treat yourself to a little variety? How well you can vary Caprese, I have already proven with my version with figs. Have you tried it? And this time it’s my beloved persimmon to conjure up a really …
Persimmon mozzarella salad with coriander sumac dressing Read More »
There are simply dishes that are true classics, and rightly so. For me, hummus is definitely one of them. Hardly anything makes me happier than dipping a piece of fresh pita bread in still warm, creamy hummus. So the chickpea purée alone is enough to send me into raptures. A real strength of the chickpea …
Hummus with roasted Brussels sprouts and mint sumac dressing Read More »
Sometimes I get overwhelmed and it has to be really great junk food. I need a burger and preferably a large portion of crispy fries to go with it. Since I’ve been reducing my meat consumption lately and I’m more interested in vegetarian and vegan alternatives, I created this really great Crispy Halloumi Burger with …
Crispy Halloumi Burger: That’ how delicious a vegetarian burger can be. Read More »
Everybody knows Hummus and Baba Ghanoush by now – absolutely right! But in the Levantine kitchen there are still one or two insider tips that don’t have to hide behind the big dip stars. Muhammara is a perfect example for this. Honestly? Until recently I hadn’t eaten Muhammara for an eternity and had forgotten this …
Muhammara: Spicy levantine dip made from walnut & paprika Read More »
There is one thing I never want to miss during my visit to the family in Lebanon: Manakish!Just the thought of the delicious flat bread with e.g. Za’atar topping makes my mouth water. For breakfast I can hardly imagine anything better. When I’m in Lebanon, my aunt stirs the Za’atar mixture, fills it into a …
So now you know the basic recipe for falafel? Now all you need is the perfect sauce! Made from tahini, lemon, garlic and parsley, the Tahini sauce is ready in no time. This sauce is called Tarratohr in Lebanon. The Tahini Sauce tastes slightly nutty and yet wonderfully fresh. The lemon gives the sauce a …