Browsing Category:Ramadan


It’s been about two weeks since the start of Ramadan, which means (at least for me) that time has flown by at an even greater pace than first expected. I only came to realize how far I was into the month after iftar* yesterday. So, I apologize for not updating as promised!

A (major) side note – not only am I redesigning the website, I am opening up a site store. In the coming weeks there will be more items listed and you will be able to purchase them via PayPal or credit card.

To make up for the lack of posts I’m publishing recipes below for m’tabbal (baba ghanouj) and fattoush:

M?tabbal ?(Baba Ghanouj)?
What you?ll need:
3 to 5 medium eggplants
5 tablespoons Tahini paste
Juice from 1 freshly squeezed lemon
3 garlic cloves (crushed)
1 tablespoon vinegar
1 teaspoon salt (or to taste)

1. Roast the eggplants in the oven on medium heat (or barbecue them for 30 minutes)
2. While eggplants are still *reasonably hot, peel them and discard as much of their seeds as
3. Place the eggplants in a colander and strain the water (this usually take 5 to 10 minutes).
Make sure to strain them well.
4. Place the eggplants and all ingredients in a food processor and let run for 2 to 3 minutes until
they combine to form a paste.
5. Serve alongside Lebanese bread with some olive oil for garnish after it cools. You can
reserve the remaining m?tabbal in a sealed container in the fridge.

* this dish is usually served as an appetizer alongside hummus, pickled beets and chilies.

Fattoush salad

What you?ll need:
2 lbs of tomatoes
1 lbs of cucumbers (preferably small Lebanese cucumbers, but english cucumbers will work fine)
1 bunch of green onions
1 bunch of green mint
1 bunch of Italian parsley
? bunch of radishes
? head of a romaine lettuce
1 large green bell pepper
2?3 cloves of garlic
2 tablespoons of sumac (spice)
? cup of pomegranate molasses
? cup of freshly squeezed lemon juice
5 Lebanese pita bread loafs
? cup of olive oil
1 teaspoon of salt (or to taste)

1. Rinse all veggies thoroughly with cold water
2. Separate the pita bread sheets from one another, sprinkle a bit of sumac and olive oil on
them (or leave out the sumac and just sprinkle over some salt after the olive oil), cut them into 1×1 inch squares, and toast them in the oven until they are light brown (at
high heat)
3. Chop the tomatoes into small chunks
4. Chop the cucumbers into small pieces
5. Chop onions into small pieces
6. Remove the green mint and italian parsley stems, and chop leaves until they are medium?fine
7. Chop the radishes into thin disks
8. Chop the bell pepper into small pieces
9. Chop the lettuce into bite-?size pieces (not too small, not too big)
10. Crush the garlic with a dash of salt and leave aside
11. Mix the salad together before serving so the bread stays crunchy: Place the vegetables in a
bowl, add the mashed garlic, pomegranate molasses, freshly squeezed lemon juice, sumac and
salt and mix well with the vegetables
12. Add the toasted bread and olive oil and mix again, making sure to do so with care so the
bread doesn?t break too much
13. Drizzle a bit more olive oil before serving and plate as desired

* the pomegranate molasses, which can be found in some mainstream grocery stores (and in all

Middle Eastern stores), can be removed entirely from this recipe if you do not want to use it or if
you are unable to find it. The salad will turn out great regardless. If you have salad left it will hold
well for a few days, though the bread will get a bit soggy (though I oftentimes prefer it this way
because it has a chance to soak up the dressing)

*iftar is the breaking of the fast

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