Lahmacun (Turkish Pizza)

Lahmacun Like this recipe? You’ll love my online Lebanese cooking class! Lahmacun (or lahmajun) is a contraction of ‘lahm bi ajeen’ literally meaning ‘meat with bread’; and these simple tasty flatbreads are also sometimes referred to as Armenian or Turkish pizza. The dough and lamb topping can also be used to make little Lebanese meat […]

Za’atar Manouche (Lebanese Flatbreads)

Za’atar Manouche Like this recipe? You’ll love my online Lebanese cooking class! Flatbreads called manouche (or manakish, manaqish, man’ousheh and other variations) are a very typical Lebanese breakfast, though I love them as a snack at any time of day. Za’atar, the ubiquitous Middle Eastern seasoning of dried thyme, is the most common topping, but […]

Date Ma’amoul

Date Ma’amoul Like this recipe? You’ll love my online Lebanese cooking class! I love these Ramadan date cookies, also called qrass bil-tamr. They’re similar to shortbread with a date filling and are an essential part of Ramadan feasts in Lebanon. And I love how easy they are to make. The dough can be filled with […]

Manx Fruit Bonnag

Manx Fruit Bonnag Like this recipe? You’ll love my online British cooking class! If the Isle of Man can lay claim to a ‘best known dish’, it would be bonnag. The name probably comes from the same root as Scots bannock and I believe it would originally have been a simple soda bread or griddle […]

Tarte Flambee Forestiere

Tarte Flambée Forestière Like this recipe? You’ll love my online French cooking class inspired by Damien Pignolet! While restaurants in France and abroad add all sorts of toppings to tarte flambée (flammekueche) these days, the traditional toppings I’ve always seen in Alsace are crème fraîche and onion with either speck or mushrooms (or both). So […]

Bensone Ripieno Recipe (Ciambella Emiliana)

Bensone Ripieno Taste Bensone in Modena on my Small Group Italian Food & Wine Tour Bensone is a specialty of Modena, where it’s also called balsone or ciambella Emiliana. Ciambella means donut in Italian and also refers to any ring-shaped cake. Ciambelle appear all over the country with different flavourings and textures, there are even […]

Mostaccioli Calabrese

Mostaccioli Calabrese Sometimes called mustazzoli or mustazzuole, depending on the dialect, mostaccioli are super hard biscuits that are popular at Christmas and often shaped like fish (an ancient symbol of Christianity). They come in many other shapes, some quite elaborate, including baskets, horses and hearts as well as a simple S. These simple Calabrian honey […]

Salmon Wellington

Salmon Wellington Traditional beef Wellington is a series of parcels – beef wrapped in mushroom, wrapped in crêpe, wrapped in pastry – and the method can easily be adapted to other proteins, especially salmon which looks very pretty with its orange flesh contrasting against the golden pastry. When making salmon Wellington there’s no need to […]

Snapper Baked in Salt Crust

Snapper Baked in Salt Crust Snapper baked in salt crust is a wonderful dish for entertaining – it’s easy to prepare as most of the work is done ahead of time and it’s so impressive when unveiled at the table. Janni Kyritsis taught me all about baking in salt crust when we wrote his cookbook […]

Salmon Bisteeya

Salmon Bisteeya Bisteeya is a classic Moroccan pie, traditionally made with pigeon and other poultry. It lends itself beautifully to seafood too, especially gorgeous pink salmon – and a seafood version is even quicker and easier to make as there’s no need to poach the fish before assembling the pie. Traditionally the egg is scrambled […]

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