I decided to make labne cheese on a whim the other day, and while I’m pretty sure this isn’t the exact recipe, what I concocted was mighty good. Labne is a strained yogurt cheese recipe from Lebanon and is really good on toasted pita bread. 1/2 container of 0 percent Fage Greek yogurt salt to [...]
Posts Tagged as ‘Arabic Food’
July 19, 2009
Egyptian Street Food Extravaaagannzaaa! My Favorite? TORSHI!
Here’s a little photo essay with captions of all my favorite street food in Egypt. I made a mental checklist of all the things I wanted to eat in Egypt and made sure that I got to all of them…for the blog, ya know?
July 19, 2009
An Egyptian Breakfast from a Garden in Cairo
Beans, salty white cheese and eggs with salted cured beef. I just came back from a two-week trip to Egypt and took pictures of practically every meal I ate. Here are some pictures from a breakfast we ate in the garden in my dad’s villa outside Cairo.
June 9, 2009
What I Ate For Dinner: Moroccan Chickpeas, Kebab and Couscous
This was a weeknight meal that I was super proud of. I’m going to give you a Twitter-style rundown of the recipe, because typing it out is umm, a bitch. Kofta: 1 lb. ground beef, 1/2 onion, 1 tbs minced parsley, 1/2 tsp cumin, 1/2 tsp cinnamon, 1/2 tsp cayenne pepper, salt, pepper, 4 cloves [...]
May 12, 2009
I Found A Recipe For Janssen’s Temptation In An Old Saudi Arabian Cookbook, And Here It Is
I just came back from eating at Scandinavian/Polish/Russian restaurant Domku in Petworth and was disappointed to discover that Janssen’s temptation, a rich, gratin-like dish of potatoes, onions, cream and anchovy, a very typical Swedish dish, was not on the menu. However, I did manage to find Janssen’s temptation later that evening on my bookshelf. I [...]
April 21, 2009
I Was Just Eating Merguez, And Then I Magically Saw A Recipe For It In The New York Times!
Ah, I can’t believe it — I literally JUST ate a merguez sausage dish at one of my favorite DC hangouts, Soussi, and THEN, I saw a recipe for making merguez the next day in the food section of the New York Times. Merguez, by the way, is a kind of Moroccan beef sausage.
