Harak Osba’o

Harak Osba’o is a family favorite especially when my mother is over as she does it best. It’s a Damascene style lentil sweet and sour stew topped with fried dough, onion and garlic cilantro. Legend says that when they first created this stew, the person couldn’t wait to try it, so had it very hot … Continue reading Harak Osba’o

Baked Kibbeh

Kebbeh is one of those dishes that take so much effort and time to do, that I always prepare an extra batch while in preparation and keep it in the freezer before baking. Whenever I’m very busy, or preparing for a dinner or Iftar, I just place it in the oven. The flavors are kept … Continue reading Baked Kibbeh

Pumpkin Kibbeh

Ingredients For the Filling: 1 kg swiss chard, chopped and boiled 1 cup walnuts, chopped coarsely 1/2 cup sour pomegranate 1 medium onion, finely chopped 3 tablespoons vegetable oil 1 tablespoon sumac 1 teaspoon powdered citric acid salt to taste   For the Pumpkin Shell: 1/2 kilo pumpkin 1/2 kilo fine grain bulgur, unwashed 1 small grated onion … Continue reading Pumpkin Kibbeh

Chunky Fig And Vanilla Jam

Not your typical fig jam, this Vanilla Orange Fig version surely satisfies everyone: from the young to the old, from the traditional to the experimental. It got everyone’s approval here! Those ingredients worked beautifully together creating a subtle twist to the all-time favorite! Ingredients 1 kg fresh whole figs, unpeeled, cut into eight wedges 1/2 … Continue reading Chunky Fig And Vanilla Jam

Lentil Soup

Lentil soup is one of my all time favorite soups. Creamy, delicious and nutritious, this soup has it all. This is the recipe that I typically use; it is a recipe that I created when I tried to mimic a lentil soup I had tried in Istanbul. I’m glad to say the taste is pretty … Continue reading Lentil Soup