Lebanese Oven Roasted Chicken {فروج مشوي}


Roasted whole chicken can seem like a daunting task to many. Growing up we use to love to watch chicken roasting on spits in Lebanese restaurants. Of course we love eating it even more.  Unwrapping a farouj mishwe (roasted chicken) from the crispy grasp of a markook bread Continue reading “Lebanese Oven Roasted Chicken {فروج مشوي}”


Mhamara {محمرة‎}

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Mhamara is a traditional Syrian roasted pepper and walnut spread. traditionally eaten as dip, spread or accompanying grilled meat or fish. We adopted this recipe Continue reading “Mhamara {محمرة‎}”

Hindbeh /Dandelion {الهندباء}

Hindbeh (dandelion) is a dish made with sauteed dandelion greens topped with caramelized onions.  This might not sound too appealing to westerners Continue reading “Hindbeh /Dandelion {الهندباء}”

Fava beans and Rice {رز بفول}


On the vegetarian recipe list – this is one dish we find is often forgotten. We have made fava beans and rice Continue reading “Fava beans and Rice {رز بفول}”

Lebanese rice with vermicelli {رز لبناني}


The Lebanese foods-cape is covered with stews accompanied by a side of rice.  Lebanese rice is very simple unlike other popular spice infused rice dishes coming out of the middle east. The main flavour in Lebanese rice is brought on by the toasted vermicelli noodles.

While our way of making rice is rather plain, it’s riddled with childhood memories Continue reading “Lebanese rice with vermicelli {رز لبناني}”

Fatayir Spinach Hack Pie {بيتزا السبانخ بالجبن}


If you’ve dined Lebanese then you known  laying  a simple feast is not our strength. I like to describe our prep style like this: plan a menu add a few more items, and when in doubt add a few more. Our mezza  (sides) are assorted and made in the perfect single serving size so you can enjoy one or a few. It is very impressive and makes for a very enjoyable dinning experience.

The only issue is .. Continue reading “Fatayir Spinach Hack Pie {بيتزا السبانخ بالجبن}”

Egg and Potato Mash {بطاطا و بيض}


Some days call for simple and quick lunches. For the most part we like to keep those lunches balanced and nutritious. Egg and potato mash is just that. It’s a quick meal that is filling and nutritious with little prep or cleanup, and most importantly it is kid approved! We like to serve it with a fresh tomato cucumber salad or wrapped in pita bread.

Prep Time: 10 minutes
cook time: 15 minutes
serves: 3


4 large hard boiled eggs
2 medium boiled potatoes
1 teaspoon ground cinnamon
1/2 teaspoon seven spice
2 tablespoon olive oil
green onion for garnish (optional)


  1. Boil potatoes by washing, peeling and cubing potatoes. Place potatoes in a pot with salted water; bring to steady boil until cooked through- drain.
  2. Boil eggs in a separate pot by placing eggs in pot immersed with water; bring to boil, turn off heat source and cover for 10 minutes. Remove from hot water and cover with cold water to stop the cooking process- peel eggs.
  3. Transfer potatoes to casserole, drizzle with olive oil and mash until smooth.
    Tip: depending on the dryness of potato you might need to add more olive oil.
  4. Add eggs, spices and salt to potatoes and coarsely mash.
  5. sprinkle with a dash of cinnamon and drizzle with olive oil.
  6. Serves warm or cold with assorted vegetables or wrapped in pita bread.


Pasta with Yogurt {معكرونة باللبن}


Nothing beats a simple lunch on a lazy hot summer day! This iconic duo has been on our summer lunch menu for as long as we can remember. While pasta is not native Continue reading “Pasta with Yogurt {معكرونة باللبن}”