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  1. Dinner 2018 (Part 1)

    It is Saturday. It's time for some delightful Persian cuisine for an early evening before hitting the night spots - Crudités A whole array of veggies and white cheese and hot freshly made Persian bread with a side of a cucumber yogurt Mast-o-Khiar (Cucumber Yoghurt). The star of the show is freshly picked Basil sprigs instead of the ubiquitous Mint sprigs in Levantine restaurants. - Persian Bread - Starters Zertono Gerdo Salad: Walnuts - Garlic - Mint Leaves - Dried Thyme - Pomegrenate Halim Bademjan Eggplant - Onions - Chickpeas - Lentils - Walnuts - Main Course Fesenjoon: Chicken - Walnuts - Pomegrenade Ghormeh Sabzi: Lamb - Leeks - Coriander - Ref Beans - Vegs Tikkeh Masti: (Lamb Fillet Charcoal Grill) - Dessert Here comes the bride, all dressed in white Sweetly, serenely, in soft glowing light. Faloodeh with Bastani Sonnati: Persian ancient frozen vermicelli dessert topped with Persian Saffron Clotted Cream Ice Cream to die for. The Ceremonial comes with two glass Carafe. One filled with Rose Water and the second one with fresh Lemon Juice. These are poured on the Frozen Vermicelli before you mix the whole lot and try to avoid the pesky flying spoons militarized by the powers that be. Just a simple Persian early dinner.
  2. Dinner 2018 (Part 1)

    It's Friday time for a Boeuf Bourguignon simmering gently........... - Mise en Place Pearl Onions - Fresh Thyme - Fresh Parsley - Garlic - Carrots - Champignons - Beef cubes - Bacon (we used Boar smoked dried fillet slices for a stronger flavour) and of course a bottle of wine........in the sense that the bottled was consumed and not sure whether the major part went behind the collar or behind the pot A French friend Chef advised me long time ago to use the best wine for cooking as it enhances and affects the dish flavour. The downside of his advise, was the way to enjoy Boeuf Bourguignon is the second day. His words:' Laisser mijoter pour l’intensité du goût et pour mieux apprécier le lendemain." He is so right. - Before - Simmering
  3. Dinner 2018 (Part 1)

    In view of my alleged meat gorging. My loving wife enforced Salads for dinner last week. Ahhhhl. The things you do for love - Greek - Pumpkin - Ceasar - Beans - Calamari The life elixirs were saved from her wrath......or should we say willfully forgotten
  4. Dinner 2018 (Part 1)

    As everybody is flat plastered with drinks. Nobody rides the carousel unless licensed to do so. (license consist in drinking a full Jéroboam and touching your GF nose tip in one movement. If you can do that, you're also good to apply for driving a Tesla in space) Nooooo. Baklawa is so last century. We had a Palestinian dessert called Tamrieh which consist of fried filo pastry triangle folded with a semolina pudding and a sprinkling of Cinnamon powder. This was coupled with an ancient recipe of Carob Molasses and Tahineh mixed and scooped with Arabic flat bread. It's got to be Carob Molasses for the true Lebanese/Syrian taste as Turkey uses Grape Molasses and Egypt uses Dates Molasses. It is not the same taste.
  5. Dinner 2018 (Part 1)

    LoL. You are most welcome to our table anytime. Are you sure you are above 18yo Work those biceps We do not have a fixed eating time. Breaky is around 10/11 am, lunch mainly for business and then dinner depends as to what is planned for the evening. Most of the time dinner is an early one as the nights out are double barreled with more than one night spot and mostly canapes and drinks. Unless it is a formal dinner. So it starts around 8:30pm till 4:00am...ish. You cannot party and eat heavy. You know what I mean, don't you Just someone's Anniversary the day before yesterday. Gotta do it.
  6. Dinner 2018 (Part 1)

    No. There was the Desserts and Drinks as well
  7. Dinner 2018 (Part 1)

    Sunday is Lebanese dinner time........ - Tabbouleh - Batata Harrah - Mutabal Bandjan - Balila - Kabab Halabi - Kabab Khashkash - Shish Taouk - Kebbe Meshuyeh
  8. Lunch! What'd ya have? (2018)

    It's Saturday Kibbe day. These are three different types of Kibbe away from the ubiquitous torpedo shaped Kibbe offered in restaurants worldwide. BTW. the torpedo shaped Kibbe served in restaturants are machine rolled while all these are lovingly hand made by our cook. Obviously, sides of Hummos, Mutabal, Yoghurt, salads....Arak...........etc For the small history. Such kibbe is similar in shape to the Baklawa range. I already indicated in a previous post that Baklawa is a generic term for a range of Arabic sweets. What I am not sure about is the chicken and egg conundrum whereby which were the original shapes, Kibbe or Baklawa? I will venture to say it is the Kibbe as historically the ingredients and cooking methods were available before the sophistication of the Baklawa pastry. Our Kibbe in the pic shows the Kibbe bel Seniyeh (baked) which are the Diamond shape pistachios or walnuts filled. The round sliced ones which are equivalent to the Mabroumeh and is called Mabroumeh Pistachio and the ball shaped one which is Kibbe Mechwieh pine nuts filled and is cooked on the grill. There were two more shapes which I will leave for another post. Also for the record, Kibbe which is claimed to be various countries specialty, is offered with a very small range of variations. However, Aleppo has the best and largest range of Kibbe in the world with a record of approx 130 recipes. I only tried couple of dozens and love it..........not that anybody cares, but it makes feel better stating it. The similar shape of the Baklawa range is as follows: 1- Diamond Baklawa 2- Mabroumeh Pistachio 3- Kol we Shkor The Power that Be made me stroll on the beach for two hours following lunch before a dip in the sea as apparently it is good to loose some of the accumulated fat. Women.......go figure
  9. Lunch! What'd ya have? (2018)

    Preparing for a late lunch later today of Wild Boar Salami with a very rich flavour offered to us with another fillet loin???? of Wild Boar. These came as a present with a slicing machine, a slicing knife and a knife sharpener. Apparently, this is from a private licensed German forester and the Salami and fillet are not spiced but smoked with spices. We will be enjoying the Salami with extra mature Cheddar Cheese, Beurre d'Isigny and the famous German bread ordered from the Bäcker and only available on order as part of the gift........don't ya love your friends gifts German WIld Boar Salami (sliced as the rest is still wet and hanging to dry and then freeze)
  10. Lonely table just for one........Ughhh, it kind of got crowded later....... We pigged ourselves with the usual nibbles: Mousse de Foie Gras sur Canapés, Buratta Feuilletés, Calamars Frits, Feuilleté de Pommes de Terre et Petits Chèvres and had to skip the mains to hit the Dessert Trolley: - Ananas Caramélisés Renversé -Tarte aux Pommes - Crème Caramel Renversée aux Abricots - Cheesecake a La Mangue et Fruit de la Passion
  11. Lunch! What'd ya have? (2018)

    Yes. It should be similar. Originally, the Ice Cream (Bouza is a generic name for Ice Cream and does not specify it for Ahsta Ice Cream,, in which case it is called Bouza b'Ashta)) was simply sprinkled with crushed Pistachios as made famous by Baghdash in the Damascus Souk el Hamidiyeh. Nowadays, it is partnered with Ghazl el Banat which translates to the Girls (wool/cotton) spinning. In fact it is a very old recipe for candied spun sugar. When eating Ashta Ice Cream. You are supposed to mash the Ice Cream with the spoon to soften it before eating as it releases the Mastika flavour. To the best of my knowledge, The original Baghdash Ice Cream does not contain Rose Water and definitely not sprnikled on top as the NewYorker article. It is really a delicacy to be tried on your 100 to do list. I usually have my Arabic Ice Cream at one of Baghdash Ice Cream Parlor at the Dubai Mall when I am there. I am getting my better half Ghazl el Banat for Valentines day as she likes it very much. I will try to post some pics.
  12. Lunch! What'd ya have? (2018)

    Thank you. It was. I am afraid we were busy stuffing our faces and I did not take any pics.
  13. Lunch! What'd ya have? (2018)

    Heyyyyyyyyyy. It's Sunny Thursday and Thursday is Fish day. So we went to a Lebanese Fish restaurant by the Sea where the house special is Salt Crusted Fish. We started with selecting the Fish, in this case it was Hamour (Grouper). Drinks: a Dry White Lebanese Ksara - Sparkling water The Cold Starters were: 1- Humos of course 2- Raheb (grilled Aubergine, green and red Pepper with Lemon and Olive oil) 3- Tabbouleh of course 4- Roka and Green Zaatar salad (Rocket, Thyme, Purslane and Tomatoes) Hot Starters 5- Yemeni Bread 6- Batata Harra (Potatoes diced and Cooked with Coriander and Spices) 7- Whitebait 8- Red Snapper 9- Kibbet Lakteen (off camera) Pumpkin and Cracked Wheat shells filled with Spinach, Humos and Pomegranate, deep fried The hero of the day: Salt Crusted Grouper with a selection of sauces: Harra, Tarator and Traboulsie. The Before: The After: The Dessert to die for: Ashta (Clotted Cream) Ice Cream with Mastika and Rose Water covered with a Duvet of Cotton Candy sprinkled with Pistachios And finally strong black Najjar Coffee with Cardamon
  14. Just prick with a fork and torch it on the burner, turning with some tongs for even charring or turn it by the stem. It is advisable to line the hob with Alu foil as the aubergine will release some juice and pieces of charred flesh are bound to fall. You should end up with a completely charred skin.
  15. Lunch! What'd ya have? (2018)

    I second the nomination