middle eastern food
Meyer Lemon + Aniseed FEKKAS | Crispy Moroccan Tea Biscuits
- January 29, 2014
- Cookies, Desserts, Made by Me, Recipe Box, The Khohanotz
- No Comments
Mutabbal Batinjan | Fire-Roasted Eggplant Dip
- December 27, 2013
- Appetizers, Cold Appetizer, Made by Me, Party Food, Recipe Box, The Khohanotz
- No Comments
ATAYEF | Stuffed Pancake Turnovers, a dessert specialty of the Levant
- October 6, 2013
- Breakfast + Brunch, Desserts, Food + Culture, Made by Me, Recipe Box, The Khohanotz
- No Comments
Atayef, Katayif, Qatayef
Although commonly labeled as Arabic pancakes, these feel more like British crumpets to me; a griddle cake stuffed with cheese, clotted cream or nuts and served as dessert.
Kibbet Samak | Salmon Kibbeh Stuffed with Shrimp & Roasted Peppers
- June 10, 2013
- Appetizers, Cookbook Recipe, Hot Appetizer, Made by Me, Party Food, Recipe Box, Seafood, The Khohanotz
- No Comments
Taste Lebanon | Food Trekking Across Lebanon with Bethany Kehdy
- June 1, 2013
- Eating Out, Food + Culture, Lifestyle, Travel + Places, Vendor Spotlight
- No Comments
A culinary journey across Lebanon; a personal and intimate’ look inside Lebanese kitchens, bakeries, farm fields, souks, local joints, gourmet restaurants and more.
Bethany Kehdy, Lebanese-American food author, blogger and founder of Food Blogger Connect, is the founder of Taste Lebanon, a boutique travel & service collective. In collaboration with the Lebanese Ministry of Tourism, they aim at delivering anything but a cookie-cutter tour experience.
video production: Raspberry & Jam, filmed at various locations throughout Lebanon
Fatayer bil Jibneh | Savory Cheese Hand Pies
- October 16, 2012
- Breads + Savory Pastries, Breakfast + Brunch, Made by Me, Party Food, Recipe Box, The Khohanotz, Yeast Breads
- 3 Comments
Simply put, fatayer is pizza-like dough, rolled crispy thin or fluffy thick, and stuffed with filling; herbed cheese in this case. Various adaptations of these savory hand pies can be found throughout the Levant, the South Caucasus, Southeast Europe (The Balkans), North Africa, Anatolia and surrounding regions.
Usually served during breakfast, they are equally great to snack on throughout the day or devour with a cup of tea at an afternoon tea gathering; not to mention the perfect party food ~ no forks or knives needed.
Sambousek Ouzi | Deep Fried Savory Hand Pies
- August 7, 2012
- Breads + Savory Pastries, Hot Appetizer, Made by Me, Party Food, Recipe Box, The Khohanotz
- No Comments
These savory hand pies can be passed along as finger food or set up as part of a Middle Eastern mezze table with other small bites. Perfect for parties, sambousek can be made ahead of time and refrigerated or frozen; simply deep fry when needed and serve warm or at room temperature.
Out & About | Big Bear Lake
- July 10, 2012
- Landscape Photography, On Location, Photographic Interpretation, Travel + Places
- No Comments
Moghrabiyeh | Lebanese Pearl Couscous with Braised Chicken & Caramelized Onions
- June 22, 2012
- Made by Me, Main Courses, Meat, Noodles + Pasta, Poultry + Game, Recipe Box, The Khohanotz
- No Comments
Bulgur Wheat Pilaf with Meat and Vegetables | A Traditional Armenian One-Dish Meal Recipe
- June 1, 2012
- Made by Me, Main Courses, Meat, Pulses + Grains, Recipe Box, The Khohanotz
- No Comments
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