roasted egpplant salad


  • 2 medium size eggplants
  • 2 garlic cloves
  • 1 tomato
  • 2 tablespoons pomegranate paste
  • 1/2 teaspoon dried dill or 1/4 cup fresh dill
  • 1/4 cup olive oil
  • rock salt

rinse & chop eggplants (small cubes)

peal and pound the garlic

dice the tomato

mix the ingredient in a bowl, and place in a flat oven tray

cook for 30min or until eggplants are roasted (taste) on 325 degrees F. or 165 c.

serve cold or room temperature with bread or mixed greens.

The garlic and dill overpower other ingredient in this recipe. If you’re not a fan of either, you can substitute with onion and cilantro.

Enhanced by Zemanta

Rumi Dip

walnuts – 1/2 cup
Tomato – 1 medium size
Eggplant – 1 medium size

Dry Dill – 1 table spoon (or 1/4 cup of fresh chopped dill)

Canned Hummos Dip – 1/2 can (or 1/2 can of chickpeas & 1 spoon tahineh)
Labneh (source thick yogurt) – 1/2 cup
Olive Oil – 1/4 cup
Lemon juice – 1/2 lemon
Salt – 1/2 teaspoon


  • Stick a knife through the eggplant and allow it to penetrate to the other side
  • Place the eggplant on a baking sheet and grill in the oven for 20 minutes on 200 degrees.
  • Remove the eggplant from the oven and allow to cool in a brown bag
  • Allow it to cool for 1/2 hr.
  • Remove the skin off the eggplant
  • Place all ingredient ina food processor mix for 5 sec.

– Placing the grilled eggplant in a closed brown bag for 5 minutes makes it easier to peal the skin off once cool
– eggplant seeds are often bitter; choose smaller eggplants or remove the seeds

Served with toasted flat bread or chips

Enhanced by Zemanta

Cheese Pastry – The RAG.

An evening with friends from around the Mediterranean.. conversations flowed from the Greek economy, the foes of journalism to memories of the Levant. The main course was being catered, and arrived late.  This dish provided RAG. with the nourishment he needed to focus on the conversation, hence it was named after him.


  • 1 package of Halloum Cheese
  • 1/2 cup of pitted black Lebanese Olives
  • 1/4 cup of sun-dried tomatoes
  • 2 tablespoons of Syrian Zaatar Mix
  • 1/4 cup olive oil
  • 1 tablespoon of dried or chopped fresh Dill
  • 1/2 cup of unsalted butter
  • 1 tablespoon sesame
  • 1 tablespoon (Habet elbarakeh)
  • 1 packet of filo dough sheets
  • 1 egg


  • Place the olives, cheese, sun-dried tomatoes, zaatar, olive oil, dill in a food processor and mix.
  • Heat the butter until it turns to liquid
  • Brush a 9″ Oven tray (heat-resistant glassware or deep tin dish) with butter.
  • Add layers of the Phyllo dough, brushing with butter.
  • After you placed 1/2 the content of the Phyllo packet into the dish, add the stuffing mix spreading evenly across the filo dough.
  • Continue to layer the filo dough, while brushing with the remaining butter.
  • Slice the dough into cubes.
  • Mix the egg, and brush over the filo dough
  • Sprinkle the sesame onto the dough.
  • Bake in the oven on 175F for 20min (or until golden).
  • Leave out to cool or eat hot, as preferred.
Enhanced by Zemanta

Fool 2.0 – fava beans

I’ve always had fool (Egyptian Fava-beans) prepared one way.. well maybe two.. an Egyptian-style mashed version, and a Syrian style salad version mixed with parsley and tomatoes.   Yesterday, while attempting to make the later, I accidentally poured the rock-salt container onto the mix.  To salvage my creation.. I sifted the beans and rinsed them.. wasn’t enough.. so I figured water and potato will absorb the salt. Mixed in a few other indigence and BAM!! The birth of Fool 2.0  DELICIOUS 🙂


  • Brown Fava Beans – 1 can
  • Green Pepper – 1/2 large
  • Parsley – 1 cup chopped
  • Potato – 1 large
  • Brown Lentil – 1/2 cup
  • Garlic (3 clove)
  • Olive Oil (1/4 cup)
  • Lemon Juice (1/2 lemon)
  • Water – 1 cup
  • Salt – 1/2 teaspoon rock salt
  • Cumin – 1/2 teaspoon
  • Dried Red pepper – 1/2 teaspoon


  • Remove Parsley stems and rinse leaves & chop
  • Drain & chop parsley leaves (coarse)
  • Peal & chop potato (small cubes)
  • Peal garlic
  • Chop green pepper (small cubes)
  • Toss the mix into a pan with the lentil
  • Add 1/2 the lemon juice, olive oil
  • Add salt, cumin, red pepper
  • Bring the mix to a boil
  • Lower the heat and let it simmer for 30min or until the lentils are soft
  • Set aside.. allow to cool, add remaining olive oil and lemon
Enhanced by Zemanta

Beef Garden


  • 2 pounds – lean beef cubes
  • 1 red pepper
  • Ginger – 1/4 cup diced
  • Potatoes – 2 medium size
  • Scallions – 3/4 cup chopped
  • Lime Juice – 1 medium size lime
  • Salt
  • Black Pepper
  • 1 tablespoon Ghee or Butter
  • 3/4 cup water


  • Chop red pepper, potatoes – small (chickpea size)
  • Dice scallions
  • Dice ginger – extra small (lentil size or smaller)
  • Mix ingredient in a bowl
  • Pre-heat oven to 350 degree F.
  • Place in large Pirex Oven Tray
  •  Cover with Foil
  • Place in the oven for 40min.
  • Uncover and brown for 5min
Enhanced by Zemanta

Parsely Paradise Salad


  • Parsley leaves (2 cups)
  • Plum Tomatoes (2 medium)
  • Garlic (1 clove)
  • Ginger (1 teaspoon)
  • Olive Oil (1/4 cup)
  • Lemon Juice (1/2 lemon)
  • Salt & Pepper


  • Remove Parsley stems and rinse leaves
  • Drain & chop parsley leaves (coarse)
  • Chop tomatoes (small cubes)
  • Peal and pound garlic & ginger
  • Toss tomatoes and parsley in a bowl
  • Mix lemon juice, olive oil, ginger and garlic in a sauce cup
  • Pour on the salad mix and toss.
  • Add salt and pepper to taste.
Enhanced by Zemanta

Mind Games Salad

Certain foods play tricks on my taste buds and mind.  I take a bite thinking mushroom, but get the chewy taste of meat.  The flavor is that of a salad, but the texture is more like a delicious filet. Wild Oyster Mushrooms are to blame. After a week of Syrian food, I return to Dubai eager to have a “different” salad.  So the ingredients below fit the bill.


  • 1 cup sliced Wild Oyster Mushroom
  • 1/2 cup sliced Red Onion
  • 1 table spoon Fresh Ginger Root
  • 1/4 cup Large yellow raisins
  • 2 table spoons Lime Juice
  • 1 table spoon Unsweetened Butter
  • 1/4 teaspoon Rock Salt

Cooking Instructions

  • Melt the butter in a sauce pan and saute the onions until soft
  • peal and pound the ginger root until fine
  • add the ginger root to the onions and fold for 10 seconds
  • add the mushrooms and saute for 3 minutes
  • add the lime juice
  • let it cool
  • Season with salt to taste
Enhanced by Zemanta

Friday Comfort

This is a sweet, thick vegetarian soup.  Cooked it on a slow, lazy Friday.  The sweet potato gives it a creamy texture.  It is filling, healthy and delicious.


  • 1 Sweet Potato
  • 1 Yellow Onion (medium)
  • 1 Small broccoli head (2 cups)
  • 1 Carrot (Medium)
  • 1/2 teaspoon rock salt
  • 4 Cups water
  • 1 table spoon fresh chopped ginger root
  • 1/2 table spoon of vegetable oil


  • Peal & slice the onions
  • In a pan heat the oil and saute the onions until golden
  • Peal & slice carrots, sweet potatoes
  • Chop broccoli
  • Peal and pound the ginger root
  • Place all ingredients in a pot with water, bring to a boil for 10 minutes, then let it simmer on low 15 minutes (or until the yams and carrots are soft).
  • Blend the mix in a food processor
Enhanced by Zemanta

Vegetable summer salad

  • 1 1/2 lb eggplant
  • 3/4 lb koosa
  • 1 large red onion
  • 1 bunch scallions (green onions)
  • 1/2 lb cherry tomatos
  • 1 cup chopped parsely
  • 1/2 cup chopped mint
  • 1/2 cup black olives
  • 1 cup Bulgur (burghul)
  • 2 cups water
  • 1 1/2 teaspoon cumin
  • 1/2 teaspoon ground coriander
  • 1 garlic clove, minced
  • 1 teaspoon salt
  • 1 teaspoon black peper
  • 10 teaspoons olive oil
  • 1 whole lemon (juiced)
  • 1 cube chicken broth


  • Preheat oven to 425 degrees F.
  • Chop the eggplants, koosa and red onion into cubes,
  • Toss with 5 tablespoons olive, 1/2 teaspoon salt and 1/2 teaspoon pepper
  • Spread in an oiled shallow pan and roast in oven, stirring occasionally until golden (20 min)
  • saute the scallions in olive oil, add burghl, cumin, chopped coriander, stir and add water with chicken broth.
  • cover and cook on low heat until liquid is absorbed.
  • uncover and let it cool for 20 minutes.
  • chop parsley
  • pit and chop olives
  • chop cherry tomatoes
  • whisk lemon, garlic, and remaining salt, pepper and olive oil.
  • add to burgle, roasted vegetables, parsley, olives and tomatoes.